Roasted Chicken With Mushroom Ragout

Roasted Chicken With Mushroom Ragout
4 from 1 ratings
I just love this roasted chicken with mushroom ragout recipe. This is a great paleo recipe and gluten free. For this recipe and other entertaining tips from Cindy's Table, click here and sign up for my newsletter.
  • 1 (3 pound) roaster chicken
  • 2 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 sprigs fresh rosemary, divided
  • 1 lemon sliced
  • 1 bay leaf
  • 1 teaspoon lemon zest
  • 2 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 cup chicken broth
  • 2 teaspoon olive oil
  • 1 tablespoon tomato paste
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 4 ounce sliced white mushrooms
  • 1 teaspoon sea salt
  • 1/2 teaspoon simply organic dried thyme
  • 3/4 teaspoon freshly ground pepper
  • 1 small sweet onion, finely chopped (1/2 cup)
  1. Directions
  2. 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.
  3. Directions
  4. 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