Roasted Chicken With Crispy Mushrooms
Published Oct. 19, 2022
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2 to 2¼pounds boneless, skinless chicken thighs
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 2garlic cloves, finely grated or minced
- 1½teaspoons fresh thyme leaves, plus 3 thyme sprigs
- 3tablespoons extra-virgin olive oil, plus more for serving
- 12ounces mushrooms (about 7 cups), such as oyster, maitake, shiitake or cremini, cut into 1-inch chunks
- 1small red onion, cut into ½-inch-thick wedges
- 2teaspoons minced fresh tarragon (or marjoram or sage), plus more for garnish if you like
- 1tablespoon dry (fino) sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice)
- 1tablespoon unsalted butter, melted
- Flaky salt, for serving
Nutritional analysis per serving (6 servings)
328 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 37 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. On a large, rimmed sheet pan, season chicken all over with 1¼ teaspoons salt and ½ teaspoon pepper. Rub garlic, thyme leaves and 1 tablespoon oil on chicken. Let stand at room temperature while you prepare the other ingredients.
- Step 2
In a large bowl, combine mushrooms, onion wedges, tarragon, thyme sprigs and a large pinch of salt and some freshly ground black pepper. Toss with remaining 2 tablespoons oil until well coated.
- Step 3
Spoon mushroom mixture around chicken. Roast until chicken is cooked through, and the mushrooms and onions are golden brown and crispy, 30 to 40 minutes.
- Step 4
Using a slotted spoon, immediately transfer chicken, onions and mushrooms to a serving platter.
- Step 5
While the sheet pan is still very hot, add the sherry. Deglaze the pan by gently swirling the sherry and using a wooden spoon to scrape up any brown bits stuck to the bottom. Stir in butter. (If you have a mini whisk, use it to whisk in the butter, otherwise a spoon is fine.) Pour pan sauce on top of chicken, onions and mushrooms, and serve sprinkled with flaky salt on top and more tarragon if you like.
Private Notes
Comments
Made exactly as written except that I used skin-on chicken thighs and I crisped the skin first. Not sure why one would ever choose to use skinless ( outside of a strict heath requirement) …
That wouldn't work very well but I get the question. As sheet pans are hard to clean without oven paper, for this dish I would instead use an enameled cast iron sauté pan like my Le Creuset--much easier to clean. Boneless skinless chicken thighs don't exist here in Italy because...who would buy them? Both bones and skin keep the meat moist and provide flavor.
Sorry if this is a silly question, but can I do all the deglazing/butter melting, etc., if I use parchment paper?
I love a good sheet pan recipe, and this is no exception! I opted for a roasting pan that I would typically use for whole chicken or turkey. I typically use this so I can make gravy from the drippings by just setting it directly on the burner, so I got the same effect in this recipe with the sauce.
This was so simple, but crazy good. 100/10!
Loved this with bone-in chicken thighs. I removed the skin and left enough fat for the sauce. Served it over spaghetti squash sautéed with garlic, parsley, and panko bread crumbs. So good!
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