Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, roast chicken n' vegetables with mushroom gravy. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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Serve and have a nice meal everyone. Roast Chicken n' Vegetables with Mushroom gravy Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, roast chicken n' vegetables with mushroom gravy. It is one of my favorites food recipes.

To get started with this recipe, we have to prepare a few ingredients. You can have roast chicken n' vegetables with mushroom gravy using 22 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Roast Chicken n' Vegetables with Mushroom gravy:

1. Take 1 whole Chicken
2. Make ready 2 pcs Potatoes
3. Prepare 1 pcs Big Sweet Potato
4. Make ready 6 pcs Small Carrots
5. Prepare 2 small Onion
6. Get 1 stalk Leek
7. Get 1 1/2 cup Of butter
8. Prepare For filling inside chicken:
9. Make ready 1 Small onion
10. Make ready 30 gr mushrooms
11. Prepare 2 pcs white bread
12. Prepare 1 tbsp Mix Herbs
13. Prepare 1-2 tbsp kecap manis
14. Get Pinch salt and black pepper
15. Get For gravy :
16. Make ready 1 pcs shallot
17. Prepare 50 gr White Wood Mushroom
18. Get 2 tbsp butter
19. Get 1 tbsp Warcester sauce
20. Take 1 tbsp plain flour
21. Make ready 3/4 cup Chicken stock
22. Make ready Pinch salt and black pepper

Chicken is done when drumstick moves easily up and down and twists in socket, and when chicken is fork-tender and juices run clear. Don't pierce the skin too often or you'll lose some moisture in the breasts. In a small bowl, combine the soup, water and wine; pour over chicken. Meanwhile, bake biscuits according to package directions.

Steps to make Roast Chicken n' Vegetables with Mushroom gravy:

1. Heat fan oven 160°C and Prepare the vegetables into cut
2. Chop onion, mushroom and bread for the filling, season well with mix herbs, kecap manis, pinch salt and black pepper.. adding 4/5 tbsp of water.. fill inside chicken until full stitch with toothpick..
3. Melt the butter.. Add all vegetables and chicken in the pot and basting all with the butter.. put in the oven for 1 hour and 20 minute.. basting with butter after 30 minutes in the oven
4. For the gravy.. Heat the butter in the pan fry chop shallot until soft adding mushroom and cook for few minute.. add flour and stir, make sure not burn.. season well and adding chicken stock.. cook until reduce and thick
5. Take all of the vegetables and put chicken on the turn off oven for 10 minutes while make gravy..
6. Serve and have a nice meal everyone..

In a small bowl, combine the soup, water and wine; pour over chicken. Meanwhile, bake biscuits according to package directions. Transfer chicken to a platter, draining juices from the cavity of the chicken into the pan. Using a slotted spoon, remove vegetables and arrange around chicken on the serving platter. Place chicken, skin side down, in baking dish.

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