Roasted Chicken with Mushrooms and Red Onions

Name: Roasted Chicken with Mushrooms and Red Onions
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 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; 14 ounces cremini mushrooms, cut into 1-inch chunks; 1 red onion, cut into ½-inch-thick wedges; 2 teaspoons minced fresh tarragon (or marjoram or sage), plus more for garnish if you like; 1 tablespoon dry sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice); 1 tablespoon unsalted butter, melted; Flaky salt, for serving

Ricardo @tallcook

Manhattan, New York, United States

Roasting everything on a sheet pan makes this dish simple, quick, and delicious. This recipe was conceived by Melissa Clark for The New York Times.

Ricardo @tallcook

Manhattan, New York, United States

Roasting everything on a sheet pan makes this dish simple, quick, and delicious. This recipe was conceived by Melissa Clark for The New York Times.

Saved

Ingredients

1 hour

6 servings

3 poundsboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2garlic cloves, finely grated or minced
1 1/2 teaspoonsfresh thyme leaves, plus 3 thyme sprigs
3 tablespoonsextra-virgin olive oil, plus more for serving
14 ouncescremini mushrooms, cut into 1-inch chunks
1red onion, cut into ½-inch-thick wedges
2 teaspoonsminced fresh tarragon (or marjoram or sage), plus more for garnish if you like
1 tablespoondry sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice)
1 tablespoonunsalted butter, melted
Flaky salt, for serving

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Steps

1 hour

1

Heat the oven to 375 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, 35 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 and butter. Deglaze the pan by gently swirling the sherry and butter using a wooden spoon to scrape up any brown bits stuck to the bottom. If the chicken released too much water, transfer pan liquid to a small saucepan and boil to reduce.
6

Pour some pan sauce on top of chicken, onions and mushrooms, and serve sprinkled with flaky salt on top and more sauce if you like.