Directions

1. Preheat oven to 400°F.
2. In a small container, mix the flour, seasoned salt, paprika, 3/4 teaspoon black pepper, 1 teaspoon salt and 1 teaspoon rosemary. Reserve 2 tablespoons of flour mixture for gravy. Put the remaining flour mixture in a large sealable plastic bag.
3. Push chicken skins back. Place one chicken piece in the bag at a time and shake to coat with the flour mixture. Pull chicken skin back to cover the meat. Shake again to coat the outside of the skin. Repeat until all chicken pieces are coated.
4. Heat oil in a 12-inch skillet over medium high heat.
5. Add chicken pieces. Cook until golden brown, about 5 minutes per side, in two batches.
6. Spray a 3-quart baking dish with vegetable oil. Place the chicken pieces in the baking dish. Bake 30 minutes or until chicken reaches an internal temperature of 190°F.
7. Heat the oil in the skillet over medium high heat. Add mushrooms, green onions, 1 teaspoon rosemary, ½ teaspoon salt and ¼ teaspoon black pepper. Cook 5 minutes.
8. Add the reserved 2 tablespoons of flour mixture. Cook 1 minute.
9. Add 1 cup chicken broth, whipping cream and Kitchen Bouquet®. Bring to a simmer. Simmer 6 minutes to thicken.
10. Serve the roasted chicken with the mushroom gravy on top.