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

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have 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. Take 1 Kilogram chicken thigh/leg
2. Take 1/4 cup olive oil
3. Prepare 2 tablespoons dry/fresh rosemary
4. Get 2 tablespoons dry/fresh thyme
5. Prepare 4 cloves garlic (minced)
6. Make ready 1 tablespoon paprika
7. Prepare Salt
8. Get Black Pepper
9. Prepare 1/4 cup dried shiitake mushroom (sliced small)
10. Make ready 2 tablespoons butter
11. Take 2 tablespoons flour
12. Make ready 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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