- 2½5kg avg whole chicken
- 3 shallots
- 1½ garlic clove
- 300g chestnut mushrooms
- A handful of thyme, leaves only
- ¾ chicken stock cube
- ¾ x 227ml double cream
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 250ml boiling water
- Large roasting tin
- Measuring jug
- Frying pan (optional)
- 1.
Heat your oven to 190°C/Fan 170°C/Gas 5. Take the chicken out of the fridge, unwrap it and remove the giblets (you can use them to make giblet stock). Pop the chicken in a roasting tin and let it come to room temperature for around 30 mins-1hr.
- 2.
Rub the chicken skin with 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 1 hr 15 mins, basting now and then, till the chicken is golden and cooked through.
- 3.
While the chicken roasts, fill and boil your kettle. Peel and finely chop the shallots. Peel and thinly slice the garlic. Thinly slice the mushrooms. Pick the thyme leaves off their sprigs. Pour 250ml boiling water into a heatproof jug and crumble in half of the stock cube. Stir to dissolve.
- 4.
Take the chicken out of the oven and check if it’s done by inserting a skewer into the thick part of a thigh. If the juices run clear, it’s ready. If not, slide back into the oven for another 5-15 mins.
- 5.
Transfer the cooked chicken to a dish and set it aside to rest for 20-30 mins. Pop the roasting tin onto the hob on a medium heat (if your tin isn’t suitable for cooking on the hob, tip the tin juices into a frying pan for this step). Add the mushrooms, shallots and thyme leaves and fry for 5-6 mins, stirring occasionally, till tender and golden. Add the garlic and cook for 2 mins more.
- 6.
Pour half the pot of double cream into the pan along with the chicken stock. Bring to a gentle simmer and warm through for 2-3 mins.
- 7.
Carve the chicken and serve it with the creamy mushroom sauce on the side.
- Tip
On The Side
Roast chunks of butternut squash with a handful of cooked chestnuts and a few sage leaves till golden and caramelised, and serve on the side of the roast chicken. - Tip
Take stock
A giblet stock is easy to make - just pop the giblets in a large pan with a sliced onion, chopped carrot, celery, a bay leaf and a few sprigs of thyme and parsley. Add 2 ltrs water. Cover, bring to the boil, then simmer for 2 hrs. Strain into a tub and store in the fridge for up to 3 days, or freeze for up to 3 months. Perfect for soups, risottos and gravies.
