Description
Juicy, tender chicken thighs baked alongside earthy mushrooms and infused with garlic, rosemary, and thyme—this dish delivers rich flavor and comforting warmth, perfect for cozy family dinners.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 2 cups assorted mushrooms (cremini, button, or oyster), sliced
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- Salt & freshly ground black pepper to taste
- Optional: 1/4 cup dry white wine or chicken broth
- Optional: 1 tbsp lemon juice
- Optional: pinch of crushed red pepper flakes
Instructions
- Preheat oven to 200°C (400°F). Pat chicken dry and rub with olive oil, garlic, rosemary, thyme, salt, and pepper.
- Heat oven-safe skillet over medium-high. Sear chicken skin-side down 4–5 minutes until golden, then set aside.
- In same skillet, sauté garlic for 30 seconds, then add mushrooms. Cook until browned, about 5–6 minutes.
- Optional: Deglaze with wine or broth, stir in herbs, season to taste, and add lemon juice if using.
- Place chicken thighs skin-side up on mushroom mixture. Bake 20–25 minutes until internal temp reaches 75°C (165°F).
- Garnish with herbs and serve hot over polenta, mashed potatoes, or crusty bread.
Notes
- Dry chicken skin well before searing for crisp texture.
- Use fresh herbs for maximum flavor and vibrant aroma.
- Space mushrooms out to ensure browning, not steaming.
- Searing adds flavor—don’t skip unless necessary.
- Let chicken rest 5 minutes before serving to retain juices.
Nutrition
- Serving Size: 1 chicken thigh with mushrooms
- Calories: 320
- Sugar: 1g
- Sodium: 360mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg