Roasted Chicken with Mushrooms and Thyme

Ingredients

• 1 large roast chicken (about 1.5 kg)
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• oil
• 3 sprigs rosemary
• 1 bundle thyme
• 5 garlic cloves
• 6 tbsp salt water
• 750 g mushrooms
• 250 g Oyster mushrooms
• 1 onion
• 2 tbsp butter

Instructions

1. 1.

   Wash and pat the roast chicken dry, rub with 2 tbsp oil, salt, cayenne pepper, and pepper all over. Wash and dry the herbs. Season the inside of the chicken and fill it with herbs (leaving 2-3 thyme sprigs). Gently press garlic cloves with their skins using your fist.

2. 2.

   Place the chicken breast-side down on the garlic cloves in a greased roasting pan. Roast in a preheated oven (convection 180°C) for about 35‑40 minutes until cooked through.

3. 3.

   Meanwhile, clean the mushrooms and chop if necessary. Peel and finely dice the onion. Heat butter in a skillet and sauté the mushrooms, seasoning lightly with salt and pepper. After 25 minutes of cooking, arrange the mushrooms around the chicken, add remaining thyme, and finish cooking.

4. 4.

   Remove the chicken with mushrooms from the oven, place the chicken on a platter, brush the skin with salt water, and crisp it under the grill at 250°C from all sides. Return to the mushrooms and bake again for 5 minutes.

5. 5.

   Serve hot.

6. 6.

   Serve with white bread or potatoes.