Roast Chicken and Mushrooms and Thyme
Rinse chicken and pat dry, rub with 2 tablespoons of oil, salt, cayenne pepper inside and out. Rinse herbs and shake dry. Stuff chicken with herbs (set aside 2 sprigs of thyme for garnishing). Crush garlic cloves with the palm of your hands.
Arrange garlic cloves in an oiled baking dish and place chicken, breast side down, on top. Roast in preheated oven at 180°C (approximatley 350°F) for about 35-40 minutes.
Clean mushrooms and cut into smaller pieces, if necessary. Peel onion and chop finely. Heat clarified butter in a pan and saute onion and mushrooms for a few minutes, season with salt and pepper. After 25 minutes of roasting, add mushrooms to chicken dish. Add remaining thyme and roast until chicken is done.
Remove dish from the oven. Place chicken on a plate and brush skin with salted water. Roast in a preheated oven at 250°C (approximately 475°F) until chicken is nicely browned, watching carefully. Add mushrooms and roast for 5 more minutes, watching carefully.
If desired, can be served with white bread or potatoes.