Roast Chicken with Wild Mushroom Gravy

Servings: 4-6

Prep Time:  20 minutes

Cook Time:  30-40 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional



Ingredients for Roast Chicken

  • 1/4 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon extra virgin olive oil
  • 1 small lemon, zested
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 (4-pound) whole chicken, spatchcocked


Ingredients for Popovers

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 2 eggs
  • 1/2 cup whole milk


Ingredients for Wild Mushroom Gravy

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 pound wild mushrooms (such as chanterelle, oyster, black trumpet, morel, etc.), cleaned
  • 3 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine or lemon juice
  • 1 teaspoon chopped fresh thyme
  • Kosher salt
  • Freshly ground black pepper
  • 4 cups chicken stock, divided
  • 2-4 tablespoons chopped parsley



  1. For the Roast Chicken: Preheat your oven to 425F. Stir together the butter, garlic, herbs, olive oil, lemon zest, salt, and pepper. Place the chicken breast-side up on a sheet pan and pat it dry with a paper towel. Rub 2/3s of the herbed butter mixture between the skin and the meat evenly, then rub the remaining butter over the top of the chicken. Place the chicken in the oven and roast for 45 minutes undisturbed, until the thickest part of the thigh reaches an internal temperature of 165F. Once you remove the chicken from the oven, let it rest for 10-15 minutes before cutting. 
  2. For the Popovers:  In a small bowl, combine the flour and salt. In another small bowl, whisk together the eggs and milk, then stir the wet ingredients into the dry ingredients until thoroughly combined. Using a greased muffin tin, fill each cup about 2/3s full, then place in the oven and bake for 20 minutes until the sides of the popovers rise up and the edges look golden brown. 
  3. For the Wild Mushroom Gravy: Add the butter and oil to a pan over medium-high heat. Once the butter is almost all melted and starts to sizzle, add the mushrooms and saute until brown, 6 to 7 minutes, stirring occasionally. Remove the mushrooms from the pan and set aside on a plate. 
  4. Add the shallots and reduce the heat to medium, continuing to saute the shallots until they just start to brown. Stir in the minced garlic and saute until it becomes fragrant, about 1 minute. Add the flour and stir so that the flour coats all the ingredients and smells toasted. This step helps cook out the raw flour taste and gives the gravy more depth of flavor. Add the wine or lemon juice, the chopped thyme, a pinch of salt and pepper, then reduce the liquid by half. 
  5. Add the chicken stock and bring back to a simmer, stirring continually until the gravy thickens, about 5 minutes. Remove the pan from heat and stir in the sauteed mushrooms and chopped parsley. Taste and adjust seasonings as needed.
  6. To serve: Cut the chicken to your preference, then spoon the gravy over the top. Serve with warm popovers.