Step-by-Step Guide to Prepare Any-night-of-the-week Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is 4-5 People. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy estimated approx 1hr 45mins.
To get started with this recipe, we have to prepare a few ingredients. You can have Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy using 12 ingredients and 7 steps. Here is how you can achieve that.
Simple and cheap dish but delivers bold flavors.
Ingredients and spices that need to be Prepare to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:
- 1 Kilogram chicken thigh/leg
- 1/4 cup olive oil
- 2 tablespoons dry/fresh rosemary
- 2 tablespoons dry/fresh thyme
- 4 cloves garlic (minced)
- 1 tablespoon paprika
- Salt
- Black Pepper
- 1/4 cup dried shiitake mushroom (sliced small)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups chicken stock
Steps to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy
- Preheat oven to 350F
- In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste).
- 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).
- 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).
- 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).
- 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.
- Let the chicken rest for at least 10mins before serving. Bon appetit.
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