Sunday’s are always very quite days and I personally don’t find those days much relaxing. Mostly the silence in our neighborhood can be rather uninspiring and especially during the rainy season time, or let’s say when the Tourist season is come to a stand still.
I adore the rainy season because of that, but during the working week it is bare-able and much appreciated, yet the weekends need more action. Therefore, I welcome a good meal on Sunday’s, a dish that will satisfy my cravings for something more, a dash of zest in our life’s.
My mother would frequently make a hearty, comforting chicken meal on a Sunday and I fell in love with it early on.
My mum’s easy roast chicken recipe with fresh thyme, garlic and mushrooms just requires a few ingredients to complete a perfect flavored dish.
In combination with the correct amount of heat and techniques used, you will conjure up your future favorite go to Sunday dinner.
So, the whole baking process requires the right heat for the appropriate chicken size. A smaller chicken, such as those here in India, might require less roasting time to be ready for tasting. This step is such an important point here when preparing this dish that I have to pressure on it.
If the cooking time was not enough and the heat too high the meat flesh will be too dry on top and rather raw in the inside.
Yet if you keep the chicken too long in the oven on an average heat, then the whole chicken will appear over cooked and dry again. So how to solve this? One way would be to choose the correct time for your oven (each oven is a bit different in timing and heat power!) another way would be to make a few thin cuts into the chicken so that the heat reaches the inside parts faster, another way is to shower the poultry frequently during baking time with a good oily sauce. The best solution is to follow all 3 “techniques”, so that you succeed the first time. Does that sound complicated? I hope not, but I can reassure you it’s super simple!
My mum’s cherished recipe is french, more precisely a southern recipe. You can recognize that on the flavoring ingredients used in the recipe. The key flavoring ingredient, Thyme, is a very aromatic herb growing a lot around the Provencal area of southern France. It’s very aromatic and the area around the herb is pleasantly fresh and when growing thyme you should always grow some lavender next to it, both of them love each others company and turn out more flavorful.
The herb itself is known to had been treasured by the ancient Mediterranean peoples in the past, so it was a precious trade produce in oldern times. Nowadays, thyme can be grown successfully even in the cold valley of the alps and recently it seems somebody is growing thyme here in the tropical Goan climate too. You should have seen my face when I discovered a bundle of fresh thyme in the shop, I had to make my easy roasted chicken recipe! If anybody here in Goa knows where I could get Thyme seeds or small plants with roots, please let me know, I really want my own plants.
More French Recipes:
- 1 whole Chicken about 1 kilogram or 2.2 pounds
- 3-4 shallots
- 3 large Garlic pods
- 250 grams white button Mushrooms or 8.8 oz
- 1½ Tablespoon fresh Thyme
- 3 Tablespoons Olive Oil
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 250 milliliter Water or 8.5 fl oz or 1 cup
- Defrost your chicken completely, break the neck (if there is any) and keep it aside to use for another occasion. Rinse it and place the chicken with the breast up into a baking form.
- Chop your shallots and Garlic pods and rinse and peel your mushrooms. Remove the tiny thyme leafs from the harder "branches" so that you have about 1½ Tablespoon full of thyme to your disposition.
- Take some of the garlic and thyme and rub the flavors into the chicken inside and keep them in there. Tie your chicken legs together.
- Place the mushrooms, shallots and the rest of the garlic around the chicken.
- Preheat your oven at 180 Celcius/356 Fahrenheit!
- Take the rest of the fresh thyme and massage it a bit into the chicken breast on top and sprinkle some on top of the mushroom and shallots Grab the olive oil and sprinkle it evenly all over the chicken and around the chicken onto the mushrooms etc.
- Sprinkle salt and pepper on top too and add the water into the oven pan. Place the dish into the oven at 180 C. for 15 minutes first. After 15 mins take it out and pour the liquid in the pan over the chicken several times and back into the oven for another 15 minutes at 180 C/356 Fahrenheit.
- Again take it out and do the same again by pouring the liquid on top of the chicken. Of course, the liquid should be less this time after baking some more so if you feel it's getting to dry and no more sauce is left, then just add some water to the pan to keep it nice and moist. Place the chicken back into the oven for a last 15 minutes round! The poultry is finished cooked when the chicken skin is getting brown and when you poke with a knife into the meat and it is cooked.
- Voila, your easy roasted chicken is ready to be served!
Dear Reader, what side dish you want to serve with this roast chicken?
Please feel free to share your thoughts and ideas with us in the commetn section further below!