Roasted Porcini Chicken | Easy Recipe
An easy and perfectly roasted chicken highlighted by the amazing flavor of porcini mushrooms.
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Servings: 6 People
Calories: 384kcal
Equipment
- Sheetpan lined with parchment paper and a baking rack
Ingredients
- 4 pounds whole chicken organic preferable
MARINADE:
- 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
Instructions
MARINADE:
- 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.
Notes
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.
Nutrition
Calories: 384kcal | Carbohydrates: 2g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 1265mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 259IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg