Roasted Chicken with Crispy Mushrooms

February 2023 VOLUME 1, ISSUE XLVII

Roasted Chicken with Crispy Mushrooms




2 to 2 1/4 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 garlic cloves, finely grated or minced
1 1/2 teaspoons fresh thyme leaves, plus 3 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more for serving
12 ounces mushrooms such as oyster, maitake, shiitake or cremini, cut into 1-inch chunks
1 small red onion, cut into 1/2-inch-thick wedges
2 teaspoons minced fresh tarragon
2 tablespoons dry sherry
2 tablespoons unsalted butter, melted




Heat the oven to 425 degrees. On a large, rimmed sheet pan, season chicken all over with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Rub garlic, thyme leaves and 1 tablespoon oil on chicken. Let stand at room temperature while you prepare the other ingredients.

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.

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.

Using a slotted spoon, immediately transfer chicken, onions and mushrooms to a serving platter.

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.


From the New York Times

Similar Posts