Mar 26, 2011
Roast chicken with herbed mushrooms and potatoes
One of the best roasted chickens I've ever made. It was so moist and tender. Recipe adapted from Tyler Florence.
1 (1.3 kg (3 pound) organic free-range chicken
Kosher salt and freshly ground black pepper
1/2 red onion, quartered
1/2 lemon, cut into 4 pieces
1/2 head garlic, about 6 cloves, smashed
1 bunch fresh thyme
1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
220g (1/2 pound) sliced bacon, cut in 1/2
500g (1 pounds) whole cremini mushrooms, wiped clean with a damp towel
500g (1 pound) roasting potatoes, cut on pieces
Heat the oven to 200C (400F).
Pat the chicken dry with paper towels. Season the cavity with salt and pepper.
In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well. Stuff the bird with the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body. Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly. Place the chicken, breast side up in a roasting pan on top of the potatoes, and layer the strips of bacon up breast until covered. Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting. Baste with the pan juices every 20 minutes.
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest. Serve the chicken with the roasted potatoes, mushrooms and pan juices.