This French classic will become a favourite at your table.
Preheat Oven to 375°F.
Rinse, clean and dry chicken inside and outside. Season inside with salt and pepper. Place lemon, garlic and thyme inside cavity of chicken. Truss with butcher’s twine. Season butter with salt and pepper. With a pastry brush, coat breasts of chicken and entire legs with an even coating of butter.
Refrigerate chicken for ten minutes and repeat coating of butter; refrigerate for another ten minutes.
Place on a wire rack in a large roasting pan on the middle rack of the oven. Bake for 35 minutes, basting every fifteen minutes with pan juices or melted butter. Remove from oven, check to ensure liquid inside cavity is clear. Allow chicken to rest for one-half hour, breast-side down.
Separate breast meat and legs from carcass. Cover with foil and keep warm. Degrease the roasting pan with white wine and chicken stock. Bring to a boil over medium heat. Place the jus in a large saucepan with the lemon, garlic and thyme from the carcass; add the carcass bones (cut them to fit). Bring to a boil and reduce by half. Strain.
In a hot pan ad oil and butter. Allow to heat. Add chanterelles and cook until golden brown. Season and add chanterelles to sauce.
To serve: Place the chicken and breast meat on a platter with the mushroom jus on the side, serve with roasted potatoes.