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Roast Chicken with Mushroom Gravy

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Juicy roast chicken with crispy golden skin served with a rich, earthy mushroom gravy. A comforting yet elegant dish perfect for weeknights or special occasions.

Ingredients

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

Instructions

  1. Preheat oven to 425°F (220°C). Pat chicken dry and rub with 1 tbsp mushroom seasoning salt and a drizzle of olive oil. Season inside the cavity as well.
  2. Stuff cavity with onion, 3 garlic cloves, and a few thyme sprigs. Tie legs with kitchen twine and tuck wings under.
  3. Roast for 1 hour–1 hour 20 minutes, until skin is golden and juices run clear (165°F at thickest part of thigh). Transfer to cutting board and rest 10 minutes.
  4. Meanwhile, make gravy: Sauté mushrooms in olive oil until browned. Add remaining minced garlic and thyme, cook until fragrant.
  5. Stir in flour, cook 1 minute, then deglaze with white wine (or broth), scraping up browned bits.
  6. Whisk in chicken broth, season with remaining mushroom salt, and simmer until thickened.
  7. Carve chicken and serve with mushroom gravy spooned over top.

Notes

  • Swap thyme with rosemary or sage for different flavor.
  • Add a splash of cream to gravy for extra richness.
  • Use a mix of wild mushrooms for depth.
  • If you don’t have mushroom seasoning salt, substitute kosher salt mixed with garlic powder, onion powder, and dried mushroom powder.
  • Baste occasionally with pan juices for added flavor, though not required.

Nutrition

Find it online: https://justsosavory.com/roast-chicken-with-mushroom-gravy/