4
1 rating

Roasted Chicken with Mushroom Ragout

By

I just love this roasted chicken with mushroom ragout recipe. This is a great paleo recipe and gluten free.

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Notes

Note: This could be a quick (30 minute) weeknight meal - Just purchase a store bought rotisserie chicken. Pull apart and make the mushroom ragout! How easy was that... (use any leftover chicken for lunch or soup!)

Ingredients

For the Roasted Chicken

  • 1 (3 pound) roaster chicken
  • 2 Teaspoons sea salt
  • 1 Teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary, divided
  • 1 lemon sliced
  • 1 bay leaf
  • 1 Teaspoon lemon zest
  • 2 Teaspoons lemon juice
  • 1 Tablespoon olive oil
  • 1 medium onion, chopped
  • 1 Cup chicken broth

For the Mushroom Ragout

  • 2 Teaspoons olive oil
  • 1 Tablespoon tomato paste
  • 1 clove garlic, minced
  • 1/2 Cup chicken broth
  • 4 Ounces sliced white mushrooms
  • 1 Teaspoon sea salt
  • 1/2 Teaspoon Simply Organic dried thyme
  • 3/4 Teaspoons freshly ground pepper
  • 1 small sweet onion, finely chopped (1/2 cup)

Directions

For the Roasted Chicken

Directions

Preheat the oven to 400 degrees F and place the rack in the middle position. Place chicken in a roasting pan and season with salt and pepper.  Place lemon slices, bay leaf and 2 springs of rosemary into cavity of chicken. In a small bowl whisk lemon zest, lemon juice and olive oil. Press the mixture into the flesh of the chicken on all sides. Take a spring of rosemary and chop then press and spread around the chicken. Place chopped onions around the chicken. Add water or chicken broth to the bottom of the roasting pan. Roast in oven for 1 1/2 hours or until internal temperature reaches 160 degrees.  Remove from oven and tent with foil.

For the Mushroom Ragout

Directions

Heat olive oil in a large sauté pan over medium-low heat. Add onion and sauté for 3 minutes. Add garlic and cook for an additional minute. Add mushrooms and continue cooking until softened, about 5 to 6 minutes. Season with salt, pepper, and thyme. Add chicken broth, and tomato paste. Mix well to combine. Reduce heat to low and simmer for 5 minutes

Nutritional Facts
Servings4
Calories Per Serving650
Total Fat46g70%
Sugar5gN/A
Saturated12g61%
Cholesterol216mg72%
Protein47g93%
Carbs12g4%
Vitamin A639µg71%
Vitamin B122µg41%
Vitamin B61mg49%
Vitamin C21mg35%
Vitamin E1mg5%
Vitamin K8µg10%
Calcium66mg7%
Fiber2g10%
Folate (food)90µgN/A
Folate equivalent (total)87µg22%
Iron5mg26%
Magnesium66mg17%
Monounsaturated21gN/A
Niacin (B3)19mg93%
Phosphorus482mg69%
Polyunsaturated9gN/A
Potassium836mg24%
Riboflavin (B2)0.6mg37.9%
Sodium1242mg52%
Thiamin (B1)0.2mg15.5%
Zinc4mg24%