Jul 09 2026
Restaurants›Bonterra Trattoria›Roasted Chicken Recipe

Roasted Chicken Recipe

Inspired by Bonterra Trattoria
Time2h
Serves4

Roasted chicken with northern Saskatchewan chanterelles, potatoes, and pea purée.

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Ingredients

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Chicken

Chanterelles

Potatoes

Pea Purée

Method

Roasting the Chicken

  1. 1

    Prepare the Chicken

    Preheat the oven to 200°C (400°F). Pat the chicken dry and rub the olive oil, minced garlic, rosemary, salt, and pepper all over the skin.

  2. 2

    Roast the Chicken

    Place the chicken in a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 75°C (165°F). Baste occasionally with the pan juices.

Preparing Chanterelles

  1. 3

    Sauté Chanterelles

    In a skillet, melt the butter over medium heat. Add the shallots and cook until translucent. Add the chanterelles and thyme, cooking for another 5-7 minutes until mushrooms are tender and golden.

Preparing Potatoes

  1. 4

    Roast Potatoes

    In a bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 30-35 minutes, until golden and crispy.

Making Pea Purée

  1. 5

    Blend Peas

    In a saucepan, bring the vegetable broth to a boil. Add the frozen peas and cook for 2-3 minutes. Drain and blend with mint, salt, and pepper until smooth.

Serving

  1. 6

    Plate the Dish

    Serve the roasted chicken with sautéed chanterelles, roasted potatoes, and a generous dollop of pea purée on the side.

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