Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted garlic-rosemary-thyme chicken with shiitake gravy. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is something which I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook roasted garlic-rosemary-thyme chicken with shiitake gravy using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:

1. Make ready 1 Kilogram chicken thigh/leg
2. Make ready 1/4 cup olive oil
3. Take 2 tablespoons dry/fresh rosemary
4. Prepare 2 tablespoons dry/fresh thyme
5. Make ready 4 cloves garlic (minced)
6. Make ready 1 tablespoon paprika
7. Make ready Salt
8. Make ready Black Pepper
9. Take 1/4 cup dried shiitake mushroom (sliced small)
10. Take 2 tablespoons butter
11. Prepare 2 tablespoons flour
12. Take 1 1/2 cups chicken stock

Instructions to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:

1. Preheat oven to 350F
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste).
3. Pour the mixture on the chicken and rub it all over. Let it marinate for at least 30mins to overnight (put it in the fridge if you're leaving it overnight).
4. Place the chicken on a baking tray (or with a rack) and bake at 350F for 1 hour. Then increase the temp to 400F and bake for 15mins more (total of 1hr and 15mins).
5. For the gravy, melt the butter in a saucepan on med-low heat. Fry the mushrooms for 1min then add the four. Mix well to cook-out the flour (roux).
6. Add 1-1.5 cups of chicken stock depending on how thick you like your gravy. You can also use the drippings or juices from the roasting tray. Add salt and pepper to taste.
7. Let the chicken rest for at least 10mins before serving. Bon appetit.

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