Name: Herb Roast Chicken with Mushroom Tomato Sauce
Ingredients: 1 whole chicken with skin; 1 tablespoon pepper, crushed; 2 tablespoon olive oil; 10 ounce button mushrooms; 4 tomatoes, cut into halves; 1 small carrot, chopped; 1 small onion, chopped; 6 cloves of garlic, crushed; 2/3 cup Indian rose wine; 1 1/4 cup water; 1 teaspoon salt

Herb Roast Chicken with Mushroom Tomato Sauce

By: Veena from Veena's Kitchen

Roasted chicken recipes might seem intimidating, but this recipe for Herb Roast Chicken with Mushroom Tomato Sauce couldn't be easier! Make a simple marinade and throw the chicken and veggies in a baking pan, and you're good to go. Add mushroom tomato sauce for a rich flavor.

Notes

Serving Suggestion: Serve roasted chicken piece on a plate, garnish it with roasted mushrooms and tomatoes, and serve it with mushroom tomato sauce.

Ingredients

1 whole chicken with skin
1 tablespoon pepper, crushed
2 tablespoons olive oil
10 ounces button mushrooms
4 tomatoes, cut into halves
1 small carrot, chopped
1 small onion, chopped
6 cloves of garlic, crushed
2/3 cup Indian rose wine
1 1/4 cup water
1 teaspoon salt

Instructions

Herb Roast Chicken

In a bowl, add the olive oil, crushed pepper, and salt and mix well. Marination for the chicken is ready.
Marinate the chicken with this marinade and rub it well.
In a bake pan, add the carrot, garlic, and onion and mix well in the marinade. Place the chicken on top of these vegetables.
Place the button mushrooms around the chicken and spread.
Place the tomatoes on top of the mushrooms.
Adjust the seasoning with salt and pepper on the mushrooms and tomatoes.
Preheat the oven at 425 degrees F for 5 minutes.
Place the chicken in the oven and roast it at 350 degrees F for 1 hour and 5 minutes.
The herb roast chicken is now ready. Separate the chicken from the mushrooms and vegetables.

Mushroom Tomato Sauce

Peel the skin off the roasted tomatoes and cut the bones from the roasted chicken.
Heat 1 tablespoon of butter in a pan; add the chicken bones and fry until they turn brown in color.
Add Indian rose wine to the pieces and reduce the wine.
Add water/chicken stock and reduce in slow flame.
Add roasted mushrooms and tomatoes and cook for 5 minutes. Sauce is now ready.
Strain the sauce in a strainer to remove the bones and other residue.
After straining, we get a sauce that is ready to be served with the chicken.