Roasted Chicken With Stuffed Mushrooms And Roasted Baby Tomatoes

INGREDIENTS

Roast Chicken:
1 whole Bird with skin on
2 table spoons butter
Canola oil
Salt
Crushed black pepper
Fine white pepper
Thyme

Stuffed Mushrooms:
6 Large brown mushrooms
2 table spoons of butter
1 healed tablespoon of crushed garlic
1 tea spoon crushed chillies or pepper flakes
Crushed black pepper
Salt
Chopped fresh herbs( thyme/parsley/basil)
1 cup Grated gouda & mozzarella

Grilled Tomatoes:
Baby Tomatoes
Olive oil
Salt
Pepper

METHOD

Rub chicken all over with canola oil. Sprinkle liberally with salt & pepper. Lift skin gently and stuff with butter and thyme.

Slow Roast covered with foil at 180 for about an hour then remove foil and roast on high heat to crisp skin.

Make a paste with butter, garlic, crushed chillies , salt & pepper. Place mushrooms flat side down on non stick pan. Spoon mixture on top, bake for about 15 minutes on 180 till mushrooms darken.. then top with cheese and bake till cheese crisps.

Tomatoes- rub with salt pepper and oil.. cook in same pan as mushrooms.

Serve with a greek salad or garlic rolls.

POSTED ON

10 May 2018

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