Roasting mushrooms at 425°F removes 80% of their water, concentrating umami flavors into crispy, bacon-like chips.
Roasted Chicken With Crispy Mushrooms
Indulge in a delightful weeknight feast with our Roasted Chicken Thighs paired with golden, crispy mushrooms! This simple sheet-pan dish brings together juicy chicken and earthy mushrooms, all seasoned to perfection for a flavor-packed meal that’s ready in no time. Get ready to impress your taste buds without the hassle!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 garlic cloves, finely grated or minced
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 1 small red onion, cut into ½-inch-thick wedges
🥩Meat & Seafood(2)
- 2 to 2¼ pounds boneless, skinless chicken thighs (907-907 g)
- 12 ounces mushrooms (about 7 cups), such as oyster, maitake, shiitake or cremini, cut into 1-inch chunks (340 g)
🥛Dairy & Eggs(1)
- 1 tablespoon unsalted butter, melted (14 g)
🫙Pantry Staples(1)
- 3 tablespoons extra-virgin olive oil, plus more for serving (45 ml)
🧂Spices & Seasonings(3)
- Flaky salt, for serving
- 2 teaspoons minced fresh tarragon (or marjoram or sage), plus more for garnish if you like (10 ml)optionalcan substitute with marjoram or sage
- 1½ teaspoons fresh thyme leaves, plus 3 thyme sprigs (7.5 ml)
📦Other(1)
- 1 tablespoon dry (fino) sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice) (15 ml)optionalcan substitute with lime juice and orange juice
👨🍳 Instructions
- 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.
- 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.
- 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.
- 4
Using a slotted spoon, immediately transfer chicken, onions and mushrooms to a serving platter.
- 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. Pour pan sauce on top of chicken, onions and mushrooms, and serve sprinkled with flaky salt on top and more tarragon if you like.
💡 Pro Tips
- ✓Pat chicken completely dry and let it air-dry uncovered in the refrigerator for 2-24 hours before seasoning to achieve maximum skin crispiness by reducing surface moisture by 60-80%.technique2-24 hours
- ✓Space mushrooms at least 1 inch apart on the sheet pan because crowded mushrooms steam instead of roast, preventing the Maillard reaction that creates crispy edges at 300°F+.technique1 inch spacing
- ✓Check chicken doneness at 25 minutes with an instant-read thermometer targeting 165°F in the thickest part, as carryover cooking will add 5-10°F while resting.timing165°F internal temp
- ✓Use mushrooms with low moisture content like cremini or shiitake, avoiding portobellos which contain 85-90% water and will release too much liquid during roasting.ingredient85-90% water content
- ✓Deglaze the hot pan within 30 seconds of removing ingredients because the fond begins to burn at temperatures above 500°F, turning bitter instead of creating rich pan sauce.timing30 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Roasting mushrooms at 425°F removes 80% of their water, concentrating umami flavors into crispy, bacon-like chips.
Roasted Chicken With Crispy Mushrooms
Indulge in a delightful weeknight feast with our Roasted Chicken Thighs paired with golden, crispy mushrooms! This simple sheet-pan dish brings together juicy chicken and earthy mushrooms, all seasoned to perfection for a flavor-packed meal that’s ready in no time. Get ready to impress your taste buds without the hassle!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 2 garlic cloves, finely grated or minced
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 1 small red onion, cut into ½-inch-thick wedges
🥩Meat & Seafood(2)
- 2 to 2¼ pounds boneless, skinless chicken thighs (907-907 g)
- 12 ounces mushrooms (about 7 cups), such as oyster, maitake, shiitake or cremini, cut into 1-inch chunks (340 g)
🥛Dairy & Eggs(1)
- 1 tablespoon unsalted butter, melted (14 g)
🫙Pantry Staples(1)
- 3 tablespoons extra-virgin olive oil, plus more for serving (45 ml)
🧂Spices & Seasonings(3)
- Flaky salt, for serving
- 2 teaspoons minced fresh tarragon (or marjoram or sage), plus more for garnish if you like (10 ml)optionalcan substitute with marjoram or sage
- 1½ teaspoons fresh thyme leaves, plus 3 thyme sprigs (7.5 ml)
📦Other(1)
- 1 tablespoon dry (fino) sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice) (15 ml)optionalcan substitute with lime juice and orange juice
👨🍳 Instructions
- 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.
- 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.
- 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.
- 4
Using a slotted spoon, immediately transfer chicken, onions and mushrooms to a serving platter.
- 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. Pour pan sauce on top of chicken, onions and mushrooms, and serve sprinkled with flaky salt on top and more tarragon if you like.
💡 Pro Tips
- ✓Pat chicken completely dry and let it air-dry uncovered in the refrigerator for 2-24 hours before seasoning to achieve maximum skin crispiness by reducing surface moisture by 60-80%.technique2-24 hours
- ✓Space mushrooms at least 1 inch apart on the sheet pan because crowded mushrooms steam instead of roast, preventing the Maillard reaction that creates crispy edges at 300°F+.technique1 inch spacing
- ✓Check chicken doneness at 25 minutes with an instant-read thermometer targeting 165°F in the thickest part, as carryover cooking will add 5-10°F while resting.timing165°F internal temp
- ✓Use mushrooms with low moisture content like cremini or shiitake, avoiding portobellos which contain 85-90% water and will release too much liquid during roasting.ingredient85-90% water content
- ✓Deglaze the hot pan within 30 seconds of removing ingredients because the fond begins to burn at temperatures above 500°F, turning bitter instead of creating rich pan sauce.timing30 seconds