Smoky Mountain Roasted Chicken

By carvalhohm

Ingredients

• 1 (4-6 pound) roasting chicken
• 1 cup sun-dried tomatoes, chopped
• 2 cloves minced garlic
• 2 tablespoons minced onion
• 2 tablespoons olive oil
• Salt
• Pepper
• Sprigs of fresh oregano
• 2 cups sliced mushrooms
• 1/4 cup dry red Tennessee wine
• 1/4 cup heavy cream, optional

Details

Servings 6
Adapted from picktnproducts.org

Preparation

Step 1

Preheat oven to 350 degrees. Salt and pepper chicken inside and out. Combine tomatoes, garlic, onion and olive oil. Loosen skin on chicken and rub tomato paste mixture under the skin. Then rub your paste-covered fingers over the outside of the chicken. Place chicken on roasting rack or into pan. Do not cover. Insert meat thermometer in thickest part of the meat. Do not allow tip to touch bone. Roast until meat thermometer reads 160 degrees (around 2 hours). Sauté mushrooms in red wine. If desired, add cream to enrich the sauce. Allow chicken to rest for 10 minutes before carving. Serve with sautéed mushrooms.

Yield: 6-8 servings