Flavorful, aromatic easy oven roasted chicken recipe with thyme olive oil and mushrooms. Skip the mushrooms if you like and add potatoes or root vegetables instead. I think the mushrooms add some moisture to the pan and I like it that way.
Mix the olive oil, salt, black pepper, and fresh thyme together.
3 Tablespoons Olive Oil, 1 Teaspoon Salt, ½ Teaspoon Black Pepper Ground, 2 Tablespoon Thyme Fresh
Remove the chicken neck and giblets if there are any. Rinse the chicken, tap dry with a paper towel and place the chicken with the breast up into a roasting plate
1 Whole Chicken
Take some of the olive oil mixture and rub into the chicken. Tie your chicken legs together if you like (I prefer it that way). Rub the remaining olive oil mixture over the chicken breast into the skin.
Place the mushrooms, shallots and the rest of the garlic around the chicken. Take the chicken dish into the oven to roast.
Roast the chicken for 15 to 20 minutes and take it out again. Pour water over the chicken and mushrooms. Take the chicken plate back to the heat into the oven
1 ¼ Cup Water
Repeat the process every 15 minutes by pouring/basting the sauce in the plate over the chicken. That will keep the chicken meat moist and will crispen the skin.
Check with a meat thermometer if the chicken is done by pocking into the main body. The chicken is cooked through when you have reached 170 Fahrenheit/ 75 Celsius.