Ingredients

The following ingredients have 6 Servings
  • 3 Tablespoons Olive Oil
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 2 Tablespoon fresh Thyme (packed)
  • 1 Whole Chicken (broiler type *see post for size)
  • 8.8 ounces Mushrooms (whole or halved)
  • 3-4 Shallot (cut into pieces)
  • 3 cloves Garlic (cut roughly or sliced)
  • 1 1/4 cup Water

Instruction

  • Preheat your oven to 350 Fahrenheit/ 180 Celcius.
  • Mix the olive oil, salt, black pepper, and fresh thyme together. 
  • 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
  • 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
  • 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.