Roasted Chicken with Asiago Polenta and Truffled Mushrooms

This amazing recipe couples roasted chicken and polenta with mushrooms and truffle oil. For those looking for recipes to make a lasting impression on guests, nothing even comes close to what this amazing recipe has to offer.


This recipe serves 6. The cooking time is 2 hours 30 minutes.


For The Chicken

Ingredients Quantity
Chicken 5 pounds
Fresh thyme (freshly chopped) 1 ½ teaspoons
Orange juice (Fresh) 2 teaspoons
Salt ¼ teaspoon
Black pepper (freshly ground) ¼ teaspoon
Minced garlic cloves 2
Orange (cut in half) 1
Peeled garlic cloves 6
Thyme sprigs 2
Chicken broth 1 can
White wine ½ cup
Cooking spray To taste

For The Mushrooms

Butter 2 teaspoons
Salt ½ teaspoon
Black pepper (freshly ground) ¼ teaspoon
Wild mushroom 12 ounces
Presliced mushrooms 8 ounce

For Polenta

Milk (fat-free) 2 cups
Water ¾ cups
Salt ½ teaspoon
Black pepper (freshly ground) 1/ teaspoon
Polenta ¾ cup
Asiago cheese 2 ounces


Heat the oven at 325⁰F. For making the chicken, get rid of the neck and giblets from the chicken. Wash the chicken in and out with cold water and pat it dry. Remove any excess fat. In order to loosen skin, start at the neck cavity. Do the same for drumsticks and breast by pushing it with your fingers gently. Take a bowl. Add orange juice, garlic, thyme, salt and pepper to it. Rub this mixture under the skin and put the halves of orange in the body cavity. Tuck the wings carefully under the chicken.

Take a roasting pan and add thyme sprigs, broth and garlic cloves to it. Put the chicken on the rack after spraying it thoroughly. Now put the rack in the pan after inserting a meat thermometer. Bake the chicken at 325⁰ F for two hours till the temperature shows 180⁰F. Let the chicken stand for 10 minutes and then remove the skin. Put it on a plate and keep the drippings aside. Cover the chicken to keep it warm. Add wine to the drippings.

Take a saucepan. Add broth to it while stirring continuously. Keep it aside. Take a Ziploc plastic bag and pour the drippings into it. Allow the mixture to stand for 10 minutes so that the fat rises to the surface. Seal the bag and cut one corner of the bag so that the drippings are drained into the saucepan and the fat is left behind. Bring it to a boil and cook it for a minute. Stir continuously and keep it warm.

For making the mushrooms, take a skillet and heat it. Melt butter and add salt, pepper and mushrooms to it. Cook for five minutes until the mushrooms darken and stir frequently. Remove from heat and dip it in truffle oil.

For making polenta, take a saucepan and place it over heat. Add salt, pepper, milk, water and boil it. Add polenta and stir continuously. Reduce the flame and cook for about two minutes or until you feel that the polenta is thick enough. Stir it in cheese and remove from heat. Serve the chicken with mushrooms and gravy.