3 hrs 25 mins
I grow fresh herbs in my garden, so I'm always looking for ways to use them. I don't like a lot of onion in my gravy, so I simply slice an onion for flavoring the broth but remove the slices before making the gravy. Once I substituted peeled whole shallets (because I had a few laying around) for the onions, again removing them before making the gravy. Garlic lovers be sure to see notes within the recipe! This meal is best served with mashed potatoes and steamed vegetables.
My Private Note
Units: US | Metric
- 4 ounces fresh mushrooms, sliced
- 1/2 cup onion, finely chopped
- 1 (3 -5 lb) roasting chickens
- 1/2 teaspoon seasoning salt
- 1 tablespoon butter, melted
- 1 tablespoon fresh parsley, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 garlic clove, crushed
- water or chicken broth
- 1/4 cup water
- 2 tablespoons all-purpose flour
- 2 heads garlic (optional)
- 1Heat oven to 325°F In ungreased 12x8" (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
- 2Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
- 3Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
- 4In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
- 5I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
- 6Bake at 325F for 2 to 2 1/2 hours. Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts.
- 7Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
- 8Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
- 9Mix 1/4 cup water with flour and blend well.
- 10Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
- 11Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
- 12Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
- 13Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.
Browse Our Top Chicken Recipes
You Might Also Like...View All Chicken Recipes
Nutritional Facts for Garlic and Herb Roasted Chicken With Mushroom Gravy
Serving Size: 1 (216 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 353.6
- Calories from Fat 227
- Total Fat 25.2 g
- Saturated Fat 7.8 g
- Cholesterol 112.0 mg
- Sodium 118.9 mg
- Total Carbohydrate 4.0 g
- Dietary Fiber 0.5 g
- Sugars 0.9 g
- Protein 26.2 g
The following items or measurements are not included: