As odd as this sounds, I can’t really give you a specific, static recipe for making Easy Roasted Chicken with Mushroom Wine Sauce. That is to say, every chicken is different – You may have only drumsticks in the freezer or maybe you found a champion size roasting hen at the super market. That said, the 1 hour rule of thumb is always a good guide for roasting chicken.
Easy Roasted Chicken relies on 1 Hour Rule of Thumb
In reality, the size of your chicken will determine how long you need to roast the Easy Roasted Chicken with Mushroom Wine Sauce. Certainly, plump juicy whole chickens make a nice presentation at the table. However, chicken pieces such as drumsticks or thighs are very convenient. For example, a large whole chicken could take 1.5 hours to cook. On the other hand, chicken pieces might take about 50 minutes to fully cook. To clarify, you have to judge the size of the chicken to figure out your oven roasting time. Obviously, roasting a chicken is an art and a science.
Use a Thermometer or Watch for Clear Juices
Certainly, there are two things that tell you your Easy Roasted Chicken: Fully cooked clear juices flowing from the chicken or a meat thermometer. Truthfully, I don’t use meat thermometers because I am lazy. Through the years, I have roasted so many chickens that I know how to read a chicken to tell if it is done. However, if you are nervous if your chicken is fully cooked, use a meat thermometer. First, start by inserting an instant read thermometer or oven probe into the thickest part of the chicken, usually to the breast bone. Once the thermometer reads 135°F (57°C) the chicken is fully cooked.
If you can, don’t check the chicken before you get to the 45 minute mark. That is to say, make sure your oven stays at an even temperature. Of course, once you open the door to the oven, the temperature drops significantly. Your nice hot roasting oven now needs to heat up again. In other words, fluctuations are not great.
Sometimes I just don’t want to stop what I am doing to cook! In short, Easy Roasted Chicken with Mushroom Wine Sauce is one of those dishes that goes together quickly and truly feeds your soul!Print
Easy Roasted Chicken with Mushroom Wine Sauce
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings 1x
1 whole chicken or bone-in, skin on chicken pieces, approximately 4 lbs (2kg)
Favorite seasoning mix, or salt and pepper to taste
Mushroom Wine Sauce:
1 lb. mushrooms, cleaned and sliced (500g)
4 tbsp. olive oil (60ml)
2 cups chicken stock (480ml)
2 cups white wine (480ml)
2 tbsp. corn starch (14g)
Salt and pepper to taste
For the Chicken:
Heat your oven to 400°F (204°C). Pat chicken dry with a paper towel. Season the skin on the chicken liberally with your favorite seasoning mix or simply use salt and pepper. Place the uncooked chicken on a roasting rack in an oven proof pan. Place the prepared chicken in the oven, roasting for 1 hour for whole chickens and 45 minutes if you are roasting chicken pieces.
For the Mushroom Wine Sauce:
Using the metal pan that collected all of the drippings and roasting juices under your cooked chicken will give your mushroom wine sauce the most flavor. If the cooking pan is glass or ceramic, transfer the drippings and roasting juices to a metal skillet.
Heat the metal pan or skillet containing the chicken drippings and roasting juices over a medium flame. Using a spatula, scrape up all of the browned bits of chicken that may have collected in the pan. Add the olive oil and heat for about 5 seconds. Add the mushrooms and sauté until the olive oil is absorbed, about 2 minutes.
In a bowl or measuring cup with a spout, whisk together the chicken stock, wine and corn starch. Slowly pour over the mushrooms while stirring. The sauce should thicken very quickly. Keep stirring until the sauce is uniformly thick. Simmer until the sauce reduces slightly, about 4 minutes. Add a few more spoonfuls of chicken stock or wine for a thinner sauce. Season to taste with salt and pepper.