Roast Chicken Provençal
5 pcs chicken thigh
2 tbsp extra virgin olive oil
1 tbsp minced garlic
1 tbsp course ground black pepper
zest and juice from 1 lemon
1 tsp dried thyme
1/4 tsp dried rosemary
1/2 tsp. dried oregano
1 cup apple juice
2 cups mushrooms, cut into half
1/4 cup heavy cream
Combine all the ingredients except apple juice and mushrooms and rub all over the chicken.
Leave to marinade for at least 2 hours.
Arrange mushroom halves at the base of a roasting pan. Place marinated chicken on top of the mushrooms and pour apple juice into the pan.
Bake at 180C for about 40 minutes. Remove the chicken to a platter and let stand for 10 minutes.
Meanwhile, remove the softened mushrooms from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavour from the bottom of the pan. Stir in a little flour into the drippings to thicken; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the cream and the mushroom and season with salt and pepper.