Roasted Chicken With Lemon-Herb Sauce And Sauteed Mushrooms, Two Ways Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/2 cup olive oil

1 tablespoon fresh chopped marjoram leaves

Salt and freshly ground black pepper

1 tablespoon dried thyme

2 tablespoons fresh lemon juice

1 cup chicken stock

2 sliced shallots

2 tablespoons olive oil

Sauteed Mushrooms, recipe follows

8 sprigs fresh thyme

2 (3-pound) chickens, giblets removed, rinsed well and patted dry

1 tablespoon minced garlic

1 tablespoon assorted chopped fresh herbs, such as basil, parsley, chives or oregano

Lemon Herb Sauce, recipe follows

1 tablespoon cayenne pepper

1 tablespoon fresh chopped thyme leaves

1 tablespoon Essence, recipe follows

2 pounds assorted mushrooms

4 tablespoons unsalted butter

1 tablespoon black pepper

2 tablespoons garlic powder

Watercress, for plating

2 tablespoons salt

3 tablespoons butter

1 tablespoon onion powder

1 teaspoon Dijon mustard

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