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Roast Chicken with Mushroom Gravy

Savory Roast Chicken with Mushroom Gravy for Cozy Dinners

This Roast Chicken with Mushroom Gravy is a comforting dish perfect for family gatherings, evoking cozy memories with its delicious aroma.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Resting Time 15 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (3-4 lbs) Opt for a fryer chicken for optimal tenderness and flavor.
For the Seasoning
  • 2 tbsp Wild Mushroom Seasoning Salt (divided) Enhances natural flavors; use dry mushrooms for rich umami.
  • 1 tbsp Olive Oil Can be substituted with any neutral cooking oil.
For the Aromatics
  • 1 large Onion Provides an aromatic base for roasting; substitute with shallots for milder flavor.
  • 5 cloves Garlic (divided) Fresh is preferred, or use garlic powder if needed.
  • 7-9 sprigs Fresh Thyme Substitute with dried thyme, reducing amount if fresh is not available.
For the Gravy
  • 3 tbsp All-Purpose Flour Thickens the gravy; gluten-free flour can be used.
  • 0.5 cup White Wine Substitute with chicken broth for a non-alcoholic option.
  • 1.5 cups Chicken Broth Enhances flavor; low-sodium alternatives can be used.
  • 2 cups Cremini Mushrooms (sliced) Feel free to substitute with your preferred mushroom type.

Equipment

  • Roasting pan
  • Kitchen Twine
  • whisk
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Begin by salting your whole chicken with 1½ tablespoons of Wild Mushroom Seasoning Salt. Place the chicken in the fridge overnight, uncovered.
  2. Two hours before roasting, remove the chicken from the refrigerator to let it come to room temperature.
  3. Preheat your oven to 400°F (200°C) and prepare the roasting pan with sliced onion, garlic cloves, and thyme sprigs.
  4. Stuff the cavity of the chicken with reserved onion and thyme sprigs. Rub with olive oil and sprinkle with remaining seasoning salt.
  5. Roast the chicken breast-side up for 1 to 1¾ hours, basting every 30 minutes until the internal temperature reaches 165°F.
  6. Once your roast chicken reaches the desired temperature, remove from the oven and let it rest for 15-20 minutes.
  7. Make a roux with the pan drippings, then whisk in flour and gradually pour in wine, letting it simmer until thickened.
  8. Add the sliced mushrooms and remaining garlic to the gravy, stirring in chicken broth until desired thickness is reached.
  9. Carve the rested roast chicken into pieces and serve alongside the rich mushroom gravy.

Notes

Pat the chicken dry before salting for crispy skin. Baste regularly to keep the chicken juicy. Let the chicken rest before carving for maximum flavor.