Herb-Butter Roasted Chicken with Savory Mushroom Tart

Ingredients

• 1 whole chicken, 3-4 pounds
• 1 cup butter, softened
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil
• 1 unit lemon, halved

• 1 cups flour, sifted
• 1 cup butter, cold, diced
• 1 cup ice water
• 1 pound mushrooms, sliced
• 2 tablespoons olive oil
• 2 units shallots, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 cup heavy cream
• 1 unit egg, beaten

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Prepare the herb-butter by mixing softened butter with chopped thyme, rosemary, salt, and pepper.
3. 03
   Gently loosen the skin of the chicken and spread the herb-butter under the skin and over the entire chicken.
4. 04
   Place the chicken in a roasting pan, drizzle with olive oil, and squeeze the lemon halves over the top. Place the lemon halves inside the cavity.
5. 05
   Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
6. 06
   While the chicken is roasting, prepare the tart crust by combining flour and cold butter in a bowl, mixing until crumbly. Add ice water gradually until the dough forms. Chill for 30 minutes.
7. 07
   Roll out the chilled dough and fit it into a tart pan. Blind bake at 375°F (190°C) for 10 minutes.
8. 08
   In a skillet, heat olive oil over medium heat. Sauté mushrooms and shallots with salt and pepper until the mushrooms are golden brown.
9. 09
   Mix the sautéed mushrooms with heavy cream and beaten egg. Pour into the pre-baked tart shell.
10. 10
    Bake the tart at 375°F (190°C) for 25 minutes, or until the filling is set and golden.
11. 11
    Let the chicken rest for 10 minutes before carving. Serve slices of the savory mushroom tart alongside the roasted chicken.