Roast Chicken with Mushroom Gravy

This roast chicken with mushroom gravy is juicy, flavorful, and comforting. I love how the chicken roasts until golden with crispy skin, while the mushroom gravy adds a rich, earthy flavor that makes the whole dish feel cozy and satisfying.

Why You’ll Love This Recipe

I like this recipe because it’s simple enough for a weeknight dinner but impressive enough for a special occasion. The seasoning salt and thyme infuse the chicken with incredible flavor, while the mushroom gravy makes it hearty and perfect for serving with mashed potatoes, rice, or crusty bread.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢3-4 lb whole chicken
▢2 tbsp Wild Mushroom Seasoning Salt*, divided, plus extra
▢olive oil, as needed
▢1 large onion
▢5 garlic cloves, divided
▢7-9 sprigs fresh thyme
▢3 tbsp all-purpose flour
▢½ cup white wine, or chicken broth
▢1 ½ cups chicken broth, plus extra as needed
▢2 cups cremini mushrooms, sliced

Directions

1. I start by patting the chicken dry and rubbing it all over with 1 tablespoon of mushroom seasoning salt and a drizzle of olive oil. I season inside the cavity as well.
2. I stuff the cavity with the onion (quartered), 3 garlic cloves, and a few sprigs of thyme.
3. I tie the legs with kitchen twine and tuck the wings under.
4. I roast the chicken in a preheated 425°F (220°C) oven for about 1 hour to 1 hour 20 minutes, until the skin is golden and the juices run clear (165°F at the thickest part of the thigh).
5. Once roasted, I transfer the chicken to a cutting board to rest for at least 10 minutes.
6. To make the gravy, I sauté the sliced mushrooms in a skillet with a little olive oil until browned.
7. I add the remaining garlic (minced) and thyme sprigs, cooking until fragrant.
8. I stir in the flour and cook for 1 minute to form a roux.
9. I deglaze the pan with white wine (or chicken broth), scraping up the browned bits.
10. I whisk in chicken broth, season with the remaining mushroom salt, and let it simmer until thickened.
11. I carve the chicken and serve it with the mushroom gravy spooned generously over top.

Servings and Timing

This recipe serves 4–6 people. It takes me about 15 minutes to prepare, 1 hour 15 minutes to roast, and 10 minutes to make the gravy, so I usually have it ready in about 1½ hours.

Variations

I sometimes use rosemary or sage instead of thyme for a different herb flavor. If I want a creamier gravy, I stir in a splash of heavy cream at the end. For extra depth, I swap half the chicken broth for beef broth.

Storage/Reheating

I store leftover chicken and gravy separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken in a 325°F oven, covered with foil, until heated through, and gently reheat the gravy on the stovetop, adding a splash of broth if needed. The chicken also freezes well, though I prefer enjoying the gravy fresh.

FAQs

Do I need to truss the chicken?

I like to truss it because it helps the bird cook evenly and stay moist, but it’s not absolutely necessary.

Can I make the gravy without wine?

Yes, I use chicken broth instead and still get delicious results.

How do I know the chicken is fully cooked?

I always check with a meat thermometer 165°F in the thickest part of the thigh means it’s ready.

Can I use different mushrooms?

Yes, I sometimes use shiitake, oyster, or a mix of wild mushrooms for more flavor.

Can I make the gravy ahead of time?

Yes, I prepare the gravy a day in advance and reheat it gently before serving.

What if I don’t have mushroom seasoning salt?

I make a mix of kosher salt, garlic powder, onion powder, and a little dried mushroom powder if I have it.

Should I baste the chicken while it cooks?

I occasionally baste with pan juices, but the seasoning and oil usually keep it moist.

Can I use chicken pieces instead of a whole chicken?

Yes, I roast bone-in thighs or breasts and shorten the cooking time.

What side dishes pair best with this?

I love serving it with mashed potatoes, roasted vegetables, or a simple green salad.

How do I get extra crispy skin?

I make sure the chicken is very dry before seasoning, and I roast it at a high temperature.

Conclusion

This roast chicken with mushroom gravy is one of my favorite comfort meals. I love how the crispy, juicy chicken pairs perfectly with the earthy mushroom sauce. It’s a dish that feels both rustic and elegant, and I always find it a crowd-pleaser at the table.

Print