Step-by-Step Guide to Prepare Award-winning Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roasted garlic-rosemary-thyme chicken with shiitake gravy. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook roasted garlic-rosemary-thyme chicken with shiitake gravy using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:

1. Get chicken thigh/leg
2. Take olive oil
3. Make ready dry/fresh rosemary
4. Take dry/fresh thyme
5. Take garlic (minced)
6. Prepare paprika
7. Make ready Salt
8. Make ready Black Pepper
9. Make ready dried shiitake mushroom (sliced small)
10. Prepare butter
11. Get flour
12. Get chicken stock

Instructions to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:

1. Preheat oven to 350F
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste).
3. Pour the mixture on the chicken and rub it all over. Let it marinate for at least 30mins to overnight (put it in the fridge if you're leaving it overnight).
4. Place the chicken on a baking tray (or with a rack) and bake at 350F for 1 hour. Then increase the temp to 400F and bake for 15mins more (total of 1hr and 15mins).
5. For the gravy, melt the butter in a saucepan on med-low heat. Fry the mushrooms for 1min then add the four. Mix well to cook-out the flour (roux).
6. Add 1-1.5 cups of chicken stock depending on how thick you like your gravy. You can also use the drippings or juices from the roasting tray. Add salt and pepper to taste.
7. Let the chicken rest for at least 10mins before serving. Bon appetit.

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