Garlic Roasted Chicken with Mushroom Soup

Garlic Roasted Chicken with Creamy Mushroom Soup

There is something so satisfying and comforting about simple, rustic food.  This weekend I made Garlic Roasted Chicken with steamed broccoli,  cheesy au gratin potatoes, and creamy mushroom soup.  Chicken is one of those ingredients that absolutely has to be cooked through but can dry out on you if you are not careful.  Here is an easy way to prepare roasted chicken without any worries.  I have also included my Creamy Mushroom Soup, which compliments the flavor of the chicken quite nicely.

Garlic Roasted Chicken

4 to 6 Chicken Pieces (I like to use whole leg quarters or thighs, but anything will do)

4 Cloves of garlic

1/4 cup Chopped Onion

1 tbsp Chicken and Herb bouillon

1 cup boiling water

3 tbsp Butter

Pampered Chef Greek rub

Dried parsley

Lemon pepper

Salt

Black pepper

Preheat oven to 450°.  Rinse chicken pieces and pat dry; sprinkle with greek rub, parsley, Lemon pepper, salt, and pepper to taste.  Place in baking dish.  Dissolve Chicken and Herb bouillon in boiling water, add to baking dish.  Distribute butter here and there throughout the dish.  Add finely chopped onion and the whole garlic cloves (peeled) in with the chicken.  Bake uncovered for about 1 hr, until chicken looks golden and juices run clear.  Turn the chicken every 15 to 20 minutes to prevent it from drying out.  Chicken will be luscious and will practically fall off the bone.

Creamy Mushroom Soup

5 or 6 Large fresh mushrooms

1/2 cup Chopped Onion

1 tbsp minced garlic

1 1/2 tbsp Olive oil

1/2 tsp Fennel seeds

1 tsp Parsley

1 tsp Thyme

1/2 tsp Lemon pepper

2 tbsp Chicken and Herb bouillon

4 cups water

1 pint cream

Salt & Pepper to taste

Start off by sauteing mushrooms, onions, and garlic in olive oil in the bottom of your soup pan.  You want your mushrooms to be nice and brown and your onions to be carmelized.  Drain off excess oil.  Dissolve the same Chicken and Hern bouillon you used in the roasted chicken in hot water for the mushroom soup and add to pan.  Add all other ingredients and simmer on low to medium heat while chicken is cooking, stirring now and then.

This soup was a good side to the chicken; however, if you are like my husband and are not much of a soup lover, it works great as sort of a sauce to pour over your chicken as well.  I added some nice steamed broccoli and au gratin potatoes to the side; they were simple but completed the dish well.

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