Imagine a dish that combines the golden, crispy perfection of a perfectly roasted chicken with a luxuriously creamy mushroom sauce that will transport you straight to culinary heaven. This Italian-inspired Roast Chicken with Creamy Mushroom Sauce is not just a meal – it's an experience that will elevate your home cooking from ordinary to extraordinary. Whether you're planning a special dinner or looking to impress your family with restaurant-quality cuisine, this recipe promises to be your new go-to showstopper that's surprisingly easy to prepare!
Prep Time: 10 mins
Cook Time: 1 hrs 20 mins
Total Time: 1 hrs 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 cups mushrooms, sliced
- 1 cup heavy cream
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 tbsp olive oil
Instructions
- Preheat the oven to 425°F (218°C). Remove the chicken from refrigeration and let it sit at room temperature for 30 minutes to ensure even cooking.
- Pat the chicken dry thoroughly with paper towels. This helps achieve crispy skin. Season the entire chicken generously inside and outside with salt and pepper.
- Rub 2 tablespoons of olive oil all over the chicken's skin, ensuring even coverage. This will help create a golden, crispy exterior.
- Place the chicken breast-side up in a large roasting pan or cast-iron skillet. Truss the chicken legs with kitchen twine to promote even cooking.
- Roast the chicken in the preheated oven for approximately 1 hour to 1 hour 15 minutes. The internal temperature should reach 165°F (74°C) when checked at the thickest part of the thigh.
- While the chicken roasts, prepare the mushroom sauce. In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat.
- Sauté chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
- Add sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 6-8 minutes.
- Pour heavy cream into the mushroom mixture, reduce heat to low, and simmer until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
- Once the chicken is done, remove from oven and let rest for 10-15 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve with the creamy mushroom sauce drizzled over the top. Garnish with fresh herbs if desired.
Tips
- Room Temperature Magic: Always let your chicken sit at room temperature for 30 minutes before roasting. This ensures even cooking and prevents dry meat.
- Dry Skin is Key: Pat the chicken completely dry with paper towels. Moisture is the enemy of crispy, golden skin – the hallmark of a perfect roast chicken.
- Seasoning Secrets: Don't be shy with salt and pepper. Season both inside and outside of the chicken generously for maximum flavor.
- Trussing Technique: Use kitchen twine to tie the chicken legs together. This helps the chicken cook more evenly and keeps it looking beautifully presentable.
- Temperature is Critical: Use a meat thermometer to ensure the chicken reaches exactly 165°F (74°C) at the thickest part of the thigh – this guarantees both safety and juiciness.
- Resting is Crucial: Let the chicken rest for 10-15 minutes after roasting. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Sauce Consistency: When making the mushroom sauce, cook the mushrooms until they're golden brown to develop deep, rich flavors before adding the cream.
Nutrition Facts
Calories: kcal
Carbohydrates: 22g
Protein: g
Fat: g
Saturated Fat: 64g
Cholesterol: 420mg
