Roast chicken with wild mushrooms & garlic butter

Roast chicken with wild mushrooms & garlic butter

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(6 ratings)

Prep: 30 mins Cook: 1 hr, 50 mins


Serves 4
John Torode's perfect Sunday roast is a succulent chicken with robust garlic mushroom flavours - serve with potatoes and all the delicious resting juices

Nutrition and extra info

Nutrition per serving

  • kcalories967
  • fat74g
  • saturates27g
  • carbs13g
  • sugars8g
  • fibre5g
  • protein63g
  • salt0.86g
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  • 10 garlic clove, crushed
  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest 2 lemons, juice of ½



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 thyme sprigs, leaves picked


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 whole chicken (about 1.8kg/4lb)



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 50ml olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 onion, quartered



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85g dried mushroom



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 bay leaf
  • 2 tbsp white wine
  • small bunch parsley, leaves chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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  1. Heat oven to 180C/160C fan/gas 4. Mix together the garlic, butter, lemon zest and juice, and half the thyme. Season well.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments (11)

jollygiantswife's picture
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So indulgent! I bought a roasting herbs mix which had thyme, sage and rosemary and used those with the garlic butter... I agree with the other posters, you definitely need more liquid. I put about 100ml in the cavity (white wine and water) and probably 100-200ml in the roasting tin to keep the mushrooms moist... I also used shallots instead of onions because I had some to use up. The mushrooms tasted delicious, I reduced the amount of butter, but then added some Elmlea to the sauce... Absolutely delicious!

09twinklestar's picture
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This was a delicious way to turn a roast chicken into something a bit more interesting. Following the comments from other reviews I substituted dried mushrooms for fresh and I doubled the amount of liquid. I also added a mushroom stock cube to the liquid just because I happened to have one in the cupboard. If you like garlic you'll love this. Only thing I would change when I do it again is I'd reduce the amount of butter to 75 or maybe even 50g because it did make the sauce very oily.

susansiddall's picture

Have you seen the calories and fat content? Not sure I would make this!!

katemarshall's picture
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Cooked this on Sunday and it was lovely! I agree with the comments about there not being enough liquid for the mushrooms, but it was a really intense flavour that everyone loved. I'd definitely cook this again.

w1lmington's picture
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A tasty garlicky chicken roast. I added more liquid as suggested by the commentators and I also turned the onion/mushroom mix around a few times in the liquid whilst cooking.
What I will change next time is that I will soak the mushrooms in hot water so that they are a little more tender than they were. Otherwise a delicious dish. Try it.

jane_avery's picture
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lovely - a different Sunday roast - but agree with the comment above - It needed more liquid - onions and mushrooms just dried out and burnt round the outside. I left it too late to properly rescue mine and just added more wine/ water at the end - I will make it again though as was delicious but next time add more liquid sooner.

nataschabowen's picture
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Delicious, moist and not as garlicky as you'd think. I substituted rosemary for the thyme as we were out of stock, used only half the lemon zest (again, short on lemons), and used only half the mushrooms as there were only two of us. The mushrooms were a bit bite-y but I liked that. There's lots of scope for playing with the balance of ingredients in this recipe. I'd definitely cook it again.

pattidevans's picture

I do think there's not enough liquid in the initial stages of this recipe. The dried mushrooms got very dry. At 40 mins I put the chicken and mushrooms into a bigger roasting dish and added some water which helped. I also thickened the sauce with some arrowroot (this may not have been needed without the extra water, but the mushrooms would have been dire). It was indeed a lovely lovely sauce, very very rich and tasty! I would do this recipe again and again but with a bit more moisture initially.

w1lmington's picture
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Ooo this sounds really tasty. Next Sundays roast I think.

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