ROAST CHICKEN WITH WILD MUSHROOMS & GARLIC BUTTER

Roast chicken with wild mushrooms & garlic butter image

John Torode's perfect Sunday roast is a succulent chicken with robust garlic mushroom flavours - serve with potatoes and all the delicious resting juices

Provided by John Torode

Time 2h20m

Number Of Ingredients 11

Ingredients

10 garlic cloves , crushed
100g butter
zest 2 lemons , juice of ½
2 thyme sprigs, leaves picked
1 whole chicken (about 1.8kg/4lb)
50ml olive oil
4 onions , quartered
85g dried mushroom
3 bay leaves
2 tbsp white wine
small bunch parsley , leaves chopped

Steps:

Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.
Gently separate the skin from the chicken breast by easing your fingers between the two, then push as much butter mixture under the skin as possible. Rub whatever is left into the creases between the thighs and the breast.
Heat the oil in a large casserole dish that will fit the chicken. Add the onions, mushrooms and bay leaves, cook over a medium heat for a few mins.
Rub the chicken with the remaining thyme leaves and some salt and pepper. Pour the wine and 20ml warm water into the cavity of the chicken and place in the dish. Cook in the oven for 1 hr 40 mins; it will brown and steam at the same time and the juices will rehydrate the mushrooms.
Remove from the oven and drain any liquid from inside the chicken back into the dish. Place the chicken on a board to rest. Meanwhile, bring the juices to the boil, season to taste and stir in the chopped parsley. Serve the chicken with the mushrooms, onions and pan juices.

Nutrition Facts : Calories 967 calories, Fat 74 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 63 grams protein, Sodium 0.86 milligram of sodium