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Roast chicken with wild mushrooms & garlic butter

Roast chicken with wild mushrooms & garlic butter

A star rating of 4.2 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
low insalt0.86g


  • 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


  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2011

Goes well with


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A star rating of 4.2 out of 5.7 ratings

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