Skillet Roasted Chicken with Mushrooms

Name: Skillet Roasted Chicken with Mushrooms
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 serving
Ingredients: 2 cups of cremini & button mushrooms; 4 small shallots; 4 cloves of garlic; olive oil; Sea Salt and Freshly Cracked Pepper; 4 lb chicken; olive oil; Sea Salt and Freshly Cracked Pepper; ½ lemon; ½ onion; 3 cloves of garlic; Several sprigs of fresh parsley; several sprigs of fresh thyme

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
Servings
8
Course
Main Course
Cuisine
American

Skillet Roasted Chicken with Mushrooms

Kian Meyer

Report

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

Mushrooms:

2 cups of cremini & button mushrooms cleaned
4 small shallots cut into wedges
4 cloves of garlic
olive oil to taste
Sea Salt and Freshly Cracked Pepper to taste

Chicken:

4 lb chicken
olive oil to taste
Sea Salt and Freshly Cracked Pepper to taste
½ lemon
½ onion cut into wedges
3 cloves of garlic
Several sprigs of fresh parsley
several sprigs of fresh thyme

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat the oven to 325 degrees.
Toss the mushrooms, shallots, and a few garlic cloves in the bottom of the skillet.
Drizzle them with some olive oil then season with sea salt and freshly cracked pepper, to taste.
Toss to coat evenly.
Rinse the chicken with cold water then dry very well with a paper towel.
Drizzle both sides of the chicken with olive oil then rub it in thoroughly.
Season the bird well with sea salt and freshly cracked pepper, to taste.
Place the chicken, breast side up, on the bed of mushrooms, and stuff the cavity with half a lemon, some onion wedges, a few cloves of garlic, some parsley, and a few fresh thyme sprigs.
Place into the oven and roast for 2-2 1/2 hours, basting with the pan juices every 30 minutes, until a meat thermometer inserted in the inner part of the thigh reads 170 degrees.
Remove from the oven and allow to rest for 10-15 minutes before slicing and serving.
Remove the mushrooms, shallots, and garlic from the skillet, serve on the side if desired.
Place the skillet on the stove over high heat. Reduce the liquid for a few minutes, stirring often. Add a dollop of butter, if desired; whisk well. Serve the sauce on the side. Enjoy.