Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, roasted garlic-rosemary-thyme chicken with shiitake gravy. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have roasted garlic-rosemary-thyme chicken with shiitake gravy using 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:

1. Take 1 Kilogram chicken thigh/leg
2. Take 1/4 cup olive oil
3. Prepare 2 tablespoons dry/fresh rosemary
4. Make ready 2 tablespoons dry/fresh thyme
5. Get 4 cloves garlic (minced)
6. Get 1 tablespoon paprika
7. Make ready Salt
8. Prepare Black Pepper
9. Make ready 1/4 cup dried shiitake mushroom (sliced small)
10. Take 2 tablespoons butter
11. Prepare 2 tablespoons flour
12. Make ready 1 1/2 cups chicken stock

Instructions to make Roasted Garlic-Rosemary-Thyme Chicken with Shiitake Gravy:

1. Preheat oven to 350F
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, paprika, black pepper and salt (about 2 tbsps or to taste).
3. Pour the mixture on the chicken and rub it all over. Let it marinate for at least 30mins to overnight (put it in the fridge if you’re leaving it overnight).
4. Place the chicken on a baking tray (or with a rack) and bake at 350F for 1 hour. Then increase the temp to 400F and bake for 15mins more (total of 1hr and 15mins).
5. For the gravy, melt the butter in a saucepan on med-low heat. Fry the mushrooms for 1min then add the four. Mix well to cook-out the flour (roux).
6. Add 1-1.5 cups of chicken stock depending on how thick you like your gravy. You can also use the drippings or juices from the roasting tray. Add salt and pepper to taste.
7. Let the chicken rest for at least 10mins before serving. Bon appetit.
8. Ready to serve and ENJOY!

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