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A full roast chicken dinner with crispy potatoes and mushroom gravy.

How To Make A Roast Chicken Dinner - With Mushroom Gravy

The ultimate guide with tried and tested tips on how to achieve the perfect roast chicken dinner. Use this recipe for the holidays or when you just want a little extra comfort in your life.
Cook Time 1 hr 20 mins
Total Time 1 hr 20 mins
Course dinnner, Full dinner, Main Course, Thanksgiving
Cuisine American, French
Servings 5
Calories 146 kcal

Equipment

  • roasting pan or casserole
  • whisk
  • microplane
  • Instant read thermometer

Ingredients
  

  • 1 whole chicken 1.4 kg/ 3 lbs, the best quality you can afford
  • 5 whole medium sized russet potatoes washed and peeled
  • 2 onions peeled and cut in half
  • 1 bunch thyme
  • 1/2 lemon
  • 2 tbsp soft butter
  • 20 ml vegetable oil
  • sea salt and pepper

Mushroom Gravy

  • 250 g mixed mushrooms oyster, button or chestnut mushrooms
  • 500 ml chicken broth
  • 2 tbsp butter for cooking the mushrooms
  • 1 clove garlic peeled and grated with a microplane
  • 1 tsp honey
  • 100 ml red wine dry red wine
  • tsp xanthan gum
  • salt and pepper to taste

Instructions
 

  • Remove the chicken from the fridge 30 minutes prior to cooking. Set the oven to 250°C/ 475°F.
    Chicken brined and dried.
  • Cut the potatoes into big wedges and line up in the roasting tray with the onions. Add 150 ml water to the pan with the potatoes and onions.
    Peeled potatoes with onions and water in the pan
  • Place the chicken on top of the peeled vegetables. Rub with the 20g soft butter and place ½ a lemon and the bunch of thyme inside the chicken. If the chicken was brined don't season it, if it wasn't brined season liberally all over the skin.
    The chicken rubbed with butter and stuffed with a lemon and thyme.
  • Put the chicken in the hot oven and immediately turn down the heat to 200°C/ 400°F. Cook until the thigh meat reaches 165°F/ 74°C or the juices run clear in the leg meat when checked with a knife (Approx. 1 hour for brined and 1 hour + 15 for unbrined).
  • While the chicken is cooking you can make any additional side dishes or chill out for a bit.
  • When the chicken is ready, pull it out of the oven and carefully transfer the bird onto a plate with high sides. Cover the chicken with tin foil and let it rest for about 25 minutes in a warm place. Discard the onions from the potatoes and remove any liquid from the roasting dish. If there is liquid left over then save this for the gravy.
    FInished roasted chicken
  • Add the oil to the potatoes and toss around in the pan. Check the seasoning on the potatoes.
    If you used a brined chicken the potatoes might be salty enough already. If not, season the potatoes and put back into the oven at 250°C/ 475°F for about 20-30 minutes or until golden brown.
  • Now start cooking the mushrooms in butter and brown them nicely. As soon as the mushrooms are browned, turn off the heat, hit them with the garlic, toss in the pan and deglaze with the red wine. Don't season this gravy until the end.
    Cooking the mushrooms and adding the garlic.
  • Reduce the red wine until most of the liquid has evaporated. Add the chicken stock and reduce by ⅓.
    Deglazing with red wine.
  • To finish the sauce, add the honey, the ⅛ tsp of xanthan and 1 tbsp of butter. Whisk until completely incorporated. Check the consistency. If it's too thin then cook it a little longer. Keep the sauce warm.
    Finishing the mushroom gravy.
  • Once the potatoes have a beautiful golden colour remove from the pan and drain on paper towel.
    Nicely roasted potatoes
  • Check the chicken again - all the those beautiful juices that dripped out the chicken while it rested need to go into the gravy. Add the juices and bring the gravy up to a boil before serving.
    Place everything to share on the table and carve the chicken at the table or slice it and serve it like in the picture. Enjoy!
    A full roast chicken dinner with all the fixings. Kale salad, mushroom gravy and proper roast potatoes.

Notes

Season the gravy with salt at the end because the juices from the chicken can be pretty salty from the brine.
Another important point to note is that brined chickens or turkeys tend to cook faster than un-brined. The brined chicken was ready about 10-15 minutes sooner than the unbrined.
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