Roasted Chicken with Mushrooms and Red Onions
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.
Roasted Chicken with Mushrooms and Red Onions
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.
Cooking 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, 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.
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