Garlic and herb roasted chicken with mushroom gravy (recipe)
| Garlic and herb roasted chicken with mushroom gravy (recipe) | |
|---|---|
| Name | Garlic and herb roasted chicken with mushroom gravy |
| Ingredients | Fresh mushrooms • Onion • Roasting chickens • Seasoning salt • Butter • Fresh parsley • Fresh rosemary • Fresh thyme • Garlic clove • Water • Chicken broth • Water • All-purpose flour • Garlic |
| Cooktime (in hours) | 3 |
| Preptime (in hours) | 0.416666667 |
| Totaltime (in hours) | 3.416666667 |
| Keto friendliness | Keto friendly |
| Calories | 353.7 |
| Fat | 25.3 |
| Protein | 26.2 |
| Carbohydrate | 4.1 |
| Fiber | 0.6 |
| Net carbohydrates | 3.5 |
| Sugar | 1 |
| Saturated fat | 7.9 |
| Cholesterol (mg) | 112 |
| Sodium | 118.9 |
| Servings | 6 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Garlic and herb roasted chicken with mushroom gravy (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Heat oven to 325 8F In ungreased 12x8\ (2 quart) baking dish, combine mushrooms and onion; spread evenly in the bottom of the baking dish.
- Remove and discard giblets and neck (or save for another use) from the chicken body cavity. Rinse chicken inside and out with cold water; drain. Pat dry with paper towels. Rub inside of the chicken cavity with seasoning salt.
- Close neck cavity by bringing loose skin over the opening and holding in place with metal skewer. Twist wing tips under back.
- In small bowl, combine butter, parsley, thyme, rosemary, and garlic; mix well. Spread over chicken and inside the cavity.
- I usually place additional fresh rosemary and thyme sprigs in the cavity before closing. With string, tie legs and tail together. Place the chicken in the baking dish over the mushrooms and onion.
- Bakeat 325F for 2 to 2 1/2 hours. chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts.
- Remove chicken from baking dish; place on serving dish or carving board. Cover and let stand 10 minutes before slicing.
- Remove mushrooms (and onion, if desired) into saucepan. Pour pan drippings into 2 cup measuring cup. Remove as much fat as possible from the top. Add enough chicken broth to equal 1 1/2 cups of liquid.
- Mix 1/4 cup water with flour and blend well.
- Over medium heat, add flour mixture to mushrooms, stirring to combine and cook for 2 minutes. Add some of the reserved liquid if necessary to keep from getting too pasty.
- Add remaining reserved liquid to the mushrooms, whisk gently and bring to a boil.
- Reduce heat slightly and cook gray until thickened. Season with salt and pepper as needed.
- Notes for garlic lovers: I cut the tops off two garlic heads (use more or less to your individual tastes and/or the amount of potatoes you're making) and place inside the chicken cavity before closing. Then, when making my mashed potatoes, I squeeze the garlic pulp into potatoes with some butter and chicken broth.
Food tags
Poultry, Meat,
Garlic and herb roasted chicken with mushroom gravy (recipe) details
Time:
Prep Time in Hours and Mins:3H25M
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Contributors: Prab R. Tumpati, MD
