One of the easiest recipes to make is roasted chicken. We eat chicken several times per week and there is always a day for roasting. This porcini recipe is so brilliantly flavored and is easy to pull together. A little bit of dried porcini, ground into a powder complimented the fresh sage, thyme and garlic. What I like about this roast is that there is no overnight marinating required. A couple of hours in the fridge after seasoning coupled with a slow roast is the perfect combination that brings out the mouthwatering flavors. It’s also juicy and tender. I like to serve with simple roasted or sautéed vegetables. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!
Roasted Porcini Chicken | Easy Recipe
An easy and perfectly roasted chicken highlighted by the amazing flavor of porcini mushrooms.
- 4 pounds whole chicken organic preferable
- 1/4 cup dried porcini mushrooms ground into a powder
- 1 tablespoon fresh sage leaves chopped finely
- 1 tablespoon thyme leaves chopped finely
- 1 tablespoon fresh garlic crushed
- 3 teaspoons sea salt or kosher. Adjust for your diet
- 1 teaspoons freshly ground black pepper
- 3 tablespoons extra virgin olive oil
Combine all the marinade ingredients in a small bowl. Mix to form a paste.
SEASON THE CHICKEN:
OPTIONAL: Rinse and dry the chicken
Place the chicken on a sheetpan lined with parchment paper.
Season the chicken all over including inside the cavitiy and under the breast skin.
Note: Use a small spoon to loosen up the breast skin and add some of the seasoning under the skin.
Tie the legs together with kitchen twine. Tuck the wing tips under the breast.
Cover with plastic wrap. Refrigerate for 2 hours
PREHEAT THE OVEN TO 350F DEGREES
Remove the chicken from the fridge 30 minutes before roasting.
Place the chicken on top of a baking rack on the parchment lined sheetpan.
Roast for 1 and a 1/2 hours until the internal temperature reaches 175F to 180F.
Remove the chicken and baste it with the pan drippings or olive oil.
Cover with aluminum foil and let rest 15 to 30 minutes before carving.
Serve with your favorite side dish and Enjoy.
I used dried porcini mushrooms – measure it first then use a nut grinder to grind into a fine powder.
I like to serve this recipe with my roasted carrots.