Roasted Whole Chicken with Mushrooms & Pan Sauce

A herb-rubbed chicken roasted on a bed of exotic mushrooms? Say no more! This method of flattening a whole chicken, known as a ‘spatchcock’, promotes even cooking and crispy skin. The aromatic vegetables and mushrooms caramelize to bring amazing depth of flavor!

Serves 4-8

Ingredients

• 16 ounces RI Mushroom Co. Chef’s Mix mushrooms, sliced into large pieces

• 2 medium parsnips, roughly chopped (about 1 cup)

• 1 large fennel bulb, sliced (or 2 small fennel bulbs)

• 2 tablespoons minced garlic (about 4 cloves)

• 1 large onion, roughly chopped, divided (about 2 cups)

• 4 tablespoons vegetable oil, divided

• 1 large whole chicken, about 4 to 6 pounds

• 1 tablespoon kosher salt, plus more for seasoning

• ½ teaspoon freshly ground black pepper, plus more for seasoning

• 1 tablespoon chopped fresh parsley, rosemary, thyme, oregano or a mix

• 1 medium carrot, roughly chopped (about 1/2 cup)

• 1 bay leaf

• 2 thyme sprigs

• 1 cup dry vermouth or sherry

• 1 cup water

• 1 teaspoon soy sauce

• 3 tablespoons unsalted butter

• 1 teaspoons freshly squeezed lemon juice

Directions

1. Preheat oven to 450° F. In a large bowl, add large sliced RI Mushroom Co. Chef’s Mix mushrooms, chopped parsnips, sliced fennel, minced garlic, and half of the chopped onions. Drizzle with 2 tablespoons vegetable oil and lightly season with kosher salt and freshly ground black pepper before tossing. Spread seasoned vegetables over a large baking sheet or roasting pan.

2. Using sharp kitchen shears or a cleaver, follow the sides of the backbone to remove the spine from chicken. Cut backbone into one-inch-long pieces and set aside. Flatten chicken by placing skin side up on a cutting board and applying firm pressure to the breastbone. Transfer chicken onto vegetables and position so that the breasts are aligned with the center of the baking sheet and legs are close to the edge.

3. Drizzle chicken with 1 tablespoon vegetable oil. Combine 1 tablespoon kosher salt, ½ teaspoon ground black pepper, and herbs in a small bowl. Sprinkle over chicken, rubbing distribute seasoning evenly all over the skin. Roast chicken until thickest part of the breast close to bone and the joint between thighs and body registers at least 165°F, about 45-60 minutes.

4. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a small saucepan over high heat until shimmering. Add reserved chicken pieces and cook, stirring occasionally until well browned, about 4-6 minutes. Add remaining onion and carrot, and cook, stirring frequently, until vegetables begin to brown, about 3 minutes. Deglaze with vermouth or sherry and water, using a wooden spoon to scrape up any browned bits from the bottom of pan. Add bay leaf and thyme sprigs.

5. Reduce heat to maintain simmer and cook for 15 minutes. Strain and discard solids and return liquid to pan. Boil over medium-high heat until approximately ½ cup remains, about 5 minutes. Remove from heat and whisk in soy sauce, cold butter, and lemon juice. Season with salt and pepper to taste.

6. Remove chicken and mushrooms from oven. Transfer chicken to a cutting board and allow to rest 5 minutes before carving. Serve with roasted vegetables, mushrooms and pan sauce. Enjoy!

   Chef’s Notes:

   • Adjust cooking time depending on the weight of the chicken.

   • Try different aromatic vegetables while roasting, the essential couple is the mushrooms and chicken!