Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, roasted garlic-rosemary-thyme chicken with shiitake gravy. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is something which I have loved my entire life. They are fine and they look fantastic.

To begin 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 cook that.

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

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

Place pork, fat side down, in prepared roasting pan. Garnish with rosemary sprigs, if desired. Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade. Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection.

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.

This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of. Stuff a whole chicken with onion and fresh rosemary for a simple and delicious roast dinner accompanied by roasted vegetables. As the chicken rests, keep the vegetables warm and make the gravy. Put the roasting tin with the onions on a hob over a low heat, add the flour, mix well until it forms a paste, then pour in Strain into a gravy boat or heatproof jug and serve with the chicken, vegetables, cabbage and roast potatoes. Roast the chicken according to the package directions.

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