By Maureen Callahan
Herb Roasted Chicken With Mushroom Gravy
Fresh herbs are tucked underneath the skin of a roasting chicken to subtly flavor the meat. Mushrooms and thyme are added to the gravy to give it depth.
1 4- to 5-pound roasting chicken
4 teaspoons fresh thyme leaves, divided
1 tablespoon each minced fresh oregano and sage
2 garlic cloves, minced
1/2 teaspoon salt, divided
2 teaspoons olive oil
1 4-ounce package sliced button or crimini mushrooms
3 tablespoons flour
1 1/4 cup fat-free, low-sodium chicken broth
1/8 teaspoon freshly ground black pepper
Preheat oven to 450º.
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing fingers between skin and meat.
Combine 2 teaspoons of the thyme with the oregano, sage, garlic, and 1/4 teaspoon salt, and evenly distribute herb mixture under loosened skin of breast and drumsticks. Lift wing tips up and tuck under chicken. Place chicken, breast side up, on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake for 30 minutes.
Reduce oven temperature to 350º; roast chicken an additional 45 to 55 minutes or until meat thermometer registers 180º.
Place chicken on a platter, reserving pan drippings for gravy. Cover chicken loosely with foil and let stand 10 minutes. Discard skin.
Heat oil in a small nonstick skillet over medium heat. Add mushrooms and sauté for 4 to 6 minutes or until tender, then transfer to a plate.
Place flour in a small saucepan. Gradually stir in chicken broth, whisking until well blended. Skim fat off pan drippings. Bring flour-drippings mixture to a boil; cook 1 to 2 minutes or until thick, stirring constantly with a whisk. Remove from heat and stir in mushrooms, remaining 1/4 teaspoon salt, remaining 2 teaspoons thyme, and pepper. Serve gravy with chicken.
Yield: 8 servings
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