Herb and Butter Roasted Chicken and Pan Gravy

Add chicken on a parchment-lined baking sheet, then rub all over with half the herb butter. Roast in middle of oven, until cooked through, 30-35 min (40-45 min for 4 ppl).** Meanwhile, peel, then thinly slice shallot. Remove shiitake mushroom stems, then roughly chop all mushrooms. Cut broccoli into bite-sized pieces.

While chicken cooks, halve buns and arrange cut-side up on another parchment-lined baking sheet. Spread remaining herb butter over cut-side of buns. Toast in top of oven, until golden-brown, 4-5 min. (TIP: Keep an eye on your buns so they don't burn!) When buns are toasted, cover with foil to keep warm and set aside.

While garlic bread toasts, heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms, broccoli, shallots, remaining thyme, remaining garlic, and 3 tbsp water (dbl for 4 ppl). (TIP: You may need to cook in batches for 4 ppl.) Cover and cook, until just tender-crisp, 3 min. Uncover and cook, stirring often, until tender-crisp and liquid is absorbed, 2-3 min. Season with salt and pepper. Transfer to a plate and cover to keep warm.

When chicken is done, transfer to a clean cutting board. Cover with foil. Heat the same pot over medium heat. When hot, add any chicken juices from the baking sheet. Add flour. Cook, stirring often, 1-2 min. Add chicken demi-glace and 1/2 cup water (dbl for 4 ppl). Increase heat to medium-high. Cook, stirring often, until slightly thickened, 1-2 min. Season with salt and pepper.