Roasted Chicken With Crispy Mushrooms Recipe (2024)

Made exactly as written except that I used skin-on chicken thighs and I crisped the skin first. Not sure why one would ever choose to use skinless ( outside of a strict heath requirement) …

That wouldn't work very well but I get the question. As sheet pans are hard to clean without oven paper, for this dish I would instead use an enameled cast iron sauté pan like my Le Creuset--much easier to clean. Boneless skinless chicken thighs don't exist here in Italy because...who would buy them? Both bones and skin keep the meat moist and provide flavor.

Sorry if this is a silly question, but can I do all the deglazing/butter melting, etc., if I use parchment paper?

@Dave B: I learned a useful mushroom tip from another NYT cook. I sauté the mushrooms with butter/olive oil until they release a lot their water. It takes a few minutes. Drain the mushrooms and allow the mushrooms to sit in the colander, where they'll be releasing more liquid, while you cut onions, etc. The mushrooms will brown up and have more texture.

Made exactly as described except for the sherry and tarragon. Used dry vermouth and sage instead, and folks heck yes nonetheless. Easy. Pretty quick. Looks great on the platter. Recommend a baguette. Cote du Rhône. Fire. Slow dancing. Wait what

GBR agreed. 2 the Health argument, the fat of the skin actually does not penetrate into the hydrophic protein (meat), but flavor does. Cook skin on, remove the skin near the end of roast, and enjoy the full flavor the moist and rich dark meat brings 2 this recipe!

Depends on where you live. In Spokane, I can get button, shiitake, and cremini in bulk. In Austin, pre-pandemic, I could get enoki and others in bulk at an asian market, but really, two 8 oz boxes of mushrooms leaves you with maybe 3 mushrooms after you've cleaned and stemmed them and they're mushrooms! One of the stars of the recipe! I plan on using the entire 16 oz I buy.

12 ounces of mushrooms (about 7 cups) is what the recipe says. Unless you are using dried mushrooms (and maybe even if you are--I didn't check), 12 ounces of mushrooms is perhaps three cups of mushrooms. Not seven.

OK, up front, we really enjoyed this. Used chicken legs with the thigh (but separated); no tarragon, dried thyme, dry vermouth, crimini mushrooms (which really MAKE this dish for us).But crispy mushrooms? Don't know what we would have to do to make that happen without overcooking the chicken. Maybe remove the pan, take out the chicken and throw the rest back in another 10 minutes?Will try that (or any suggestion I see here) next time, because there will be a next time.

Per Melissa's accompanying article, "Or, to avoid the booze altogether, use a combination of orange juice and lime juice for acidity and sweetness."

I don’t agree. As the chicken cooks the fat under the skin melts onto the pan and coats the vegetables and then will become part of the sauce. delicious yes, as healthy as skinless, no.

I like skin on chicken pieces, too. I will rub a little olive oil on the skin and it crisps up nicely when roasting. Sometimes a sprinkle of flour, too.

More Sherry and pepper. Be prepared to work quickly at the end. All white mushrooms should be fine, sliced thin.

I always laugh at these recipes that list unsalted butter as an ingredient and then go on to advise using whole teaspoons of salt

This is dee-licious! My entire family gobbled it up. The only changed I made was using more sherry and butter for the sauce. I used shiitake and maitake mushrooms. I think it would be just as delicious with cremini (and less expensive). More tarragon at the end is a must. Thanks, Melissa.

This was delicious. Used sh*take & oyster mushrooms. Two things though: I can't say the mushrooms were crispy but delicious nonetheless. The other thing was there wasn't enough of the juices to really bother putting over rice or noodles. Minor comments really because it was very much enjoyed!

My take had only 1 1/4 lb chicken thighs and a couple of shallots instead of red onion. 8 oz sh*take mushrooms. I had no sherry on hand so used water & lemon juice plus butter for the sauce. Delicious. Kept well for 5 days. Served with either farro or rice.

Quick brined chix. Used 1/4 c. (or more?) sherry to deglaze, and to make more sauce. Reduced juices and wine in small pan to make sauce and thickened with a bit of cornstarch, was very salty and good. Of course mushrooms don't really get "crispy", but were very cooked, and good, after removing chix and juices, and letting mush and onions cook more. Chix was done quickly!

Used Madeira. Added pieces of potato. Used whole spatchco*cked chicken. Under four pound chicken took 40 minutes.

A new favorite! All rave reviews and requests to keep it on repeat! The mushroom mix in the recipe and the tarragon are musts in my opinion! I roasted it along with halved baby red potatoes on a sheet pan, shallots worked well too. Prep is fast and easy, I surprised myself and made it after work (!!) for last minute company and felt like a kitchen rock star :)

Made as directed, but added a russet potato cut into 8 chunks instead of rice, and it was delicious...a one dish meal.

2 thighs with bones and skin, 3 potatoes sliced about 3/8 thick 12 oz cheap mushrooms sliced fairly thin. Fills the pan but makes the right amount for 2 people. Bake as described.

Made with bone in skin on thighs, cremini mushrooms, lots more garlic, fresh tarragon and dried thyme, dry vermouth and no butter. Cooked for 40 minutes, removed chicken and cooked veggies for 10 minutes more. The mushrooms never did get crispy, next time I might cut them a bit smaller. The whole thing was delicious! will definitely make again. Thanks Melissa for another winner...

Really enjoyed this recipe. Would add more salt and more spices for additional flavor and kick. Made with baby potatoes. Cooked mushrooms and onions on a separate sheet. Still didn't get crispy but no complaints. 25 mins in the oven was enough for boneless/skinless thighs.

My wife and I both loved the recipe, although I used bone-in thighs. Just added a few more minutes in the oven.

Made this as per the recipe (except for the emergency replacement of dry white wine for the sherry) and it came out beautifully. Crispy cremini, shiitake and oyster mushrooms, tender juicy chicken, and lovely herby flavor. Served it with a little bit of couscous and a crisp lettuce salad with a nice dijon vinaigrette. I can see using skin on thighs as some have suggested in the comments but wonder if all that fat would hinder crisping of the mushrooms.

Don’t stint on the fresh herbs. We used lots of thyme and tarragon and extra garlic. They made everything delicious. 1 tbs each of sherry and butter to deglaze the sheet pan and create a sauce is insufficient. Next time, I’ll try 1/2 cup of a dry white wine.

Delicious but not crispy. The other cooks who say do the mushrooms separately are right, but then this is not a one pan dish. Next time I will slice mushrooms thinner and roast on top oven rack for 20 mins, then broil until the breasts are browned and mushrooms crisp.

I cooked for the family, and they loved it. Definitely will put it on the rotation for dinner parties, as well, as it is a spectacular dish. I sautéed the mushrooms and let them drain prior to adding them, but they still didn’t come out crispy — will work on that. And, as others have said, definitely need to double (or even triple/quadruple) the sauce. I didn’t have Sherry so used Marsala and it was tasty. Served over Trader Joe’s Harvest Blend and the taste and colors worked well with the dish.

This dish got rave reviews from my husband and neighbors I’ve been feeding while their family member is hospitalized. In fact, my husband wants it again. Soon. The only tweak I gave it was using Marsala instead of sherry, and that idea came from the author’s note that it was reminiscent of Chicken Marsala. This version was much faster and less messy than my Chicken Marsala which requires flaming the alcohol and risking a 911 call.