Updated Lapsang Brined Chicken

So the chicken turned out really well after I roasted it for about an hour at 450*F.  The mashed potatoes became more of smashed potatoes, which worked out perfectly.  The morel gravy I am still having beautiful dreams about.  I could drink glasses of it.  All I did was slow saute the chopped morels with some onions, a bit of garlic and a sprinkling of thyme.  Cooked them until they were soft and the chicken was done.  While the chicken was taking a nap, I stole its tasty juices and added them to the morel pan.  I added some flour and a bit more water and like magic, gravy happened.  I don't have an exact recipe because I didn't use a recipe and I forgot to write one down.  This is primarily how I tend to cook, so this is how most of the posts will be like.  I think substituting chanterelles when they are in season would also be a great way to go.