Roast Chicken with Mushrooms and Pearl Onions
Ingredients
1 small roasting chicken (3-4 pounds), washed & dried
1 pound pearl onions, peeled
1 pound button mushrooms, cleaned
2 sprigs fresh thyme
salt & pepper
This roasted chicken recipe is a tasty treat, especially during the holidays. Don't be surprised when everybody goes for seconds!
Directions
Preheat the oven to 450F.
Season the chicken generously with salt and pepper both inside and out. Truss and place in a small roasting pan or ideally in a cast iron skillet just large enough to hold the chicken.
Surround the chicken with the onions, mushrooms and thyme.
Bake for 40-50 minutes or until the juices from the thigh run clear when poked with a knife.
Remove and let rest 5 minutes. Remove the veggies and set aside.
Serve chicken and veg together.
Additional Notes
The key to a perfect roast chicken is easier than you’d think. All you really need is a high heat to cook the bird fast before the moisture can evaporate and to crisp the skin to perfection. However, such a simple preparation can be taken to the next level when you add veggies to the mix. I like onions and mushrooms. They add an aromatic earthiness to the chicken, and when cooked themselves in the rendering chicken juices, the results are without comparison. All you really need to add is a salad or a starch and you’ve got a full meal with 10 minutes of prep and less than an hour of waiting.
The juices that collect in the bottom of the pan are intensely flavourful. Normally I’ll skim off the fat, cook down the juices to 2-3 tablespoons, and then swirl in a few tablespoons of butter for a quick sauce to take the whole show over the top.
