oops, i did it again

​Yes, I enjoy a delicious sheet pan meal. With less dishes for clean up and a meal that comes together quickly, what’s not to love. Last night I prepared yet another Melissa Clark recipe from her column “A Good Appetite,” from The New York Times, on Wednesday, October 26th, ​Roasted Chicken with Crispy Mushrooms.
 
For this recipe you’ll need, boneless, skinless chicken thighs, kosher salt, freshly ground black pepper, fresh garlic, fresh thyme, extra-virgin olive oil, 12 ounces mushrooms (oyster, maitake, shiitake or cremini), small red onion, fresh tarragon (can use marjoram or sage), dry (fino) sherry (or dry vermouth or ½ tbsp. of lime juice and ½ tbsp. orange juice) and unsalted butter.

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​My husband and I prefer bone-in chicken breasts over the chicken thighs. I halved each breast half, whereby the chicken cooked in under 45 minutes. I selected shiitake mushrooms, which were a bit more expensive than if I went with cremini, but less expensive than the maitake mushrooms.
 
After reading some online comments attached to this recipe, I decided to sauté the mushrooms to help release some of the liquid before placing them on the sheet pan. Despite my intentions, the shiitake’s released little to no moisture. For herbs in this dish, I used fresh thyme and sage from my cold frame. 
 
The chicken parts were coated with olive oil then seasoned with salt, pepper, minced garlic and thyme. While they sat at room temperature, I sautéed the mushrooms in one tablespoon of butter for approximately five minutes. After which, I added extra-virgin olive oil, the onion cut into wedges, minced sage, thyme sprigs and seasoned with salt and pepper; then mixed. Using a rimmed baking sheet, I placed the chicken on the pan and proceeded to fill in around the chicken with the mushroom mixture.
 
After 45 minutes, I used my instant read thermometer to make sure the chicken breasts were cooked through before removing from the oven. I placed the chicken and mushrooms in a covered casserole dish before deglazing the pan with sherry followed by the addition of melted butter.
 
The chicken was delicious! The combination of herbs made for a flavorful dish. Although my mushrooms didn’t quite crisp up, nonetheless, they were a different and tasty component. I served the chicken over white rice, which made for a nice base. My husband and I really enjoyed this recipe; I think you will too!

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​Roasted Chicken with Crispy Mushrooms
“The Best Part of this Chicken Dinner? The Crispy Mushrooms, of Course.”
Melissa Clark, “A Good Appetite,” The New York Times
October 12, 2022
  
Yield: 4 to 6 Servings
Time: 45 Minutes

INGREDIENTS
 
2 to 2¼ pounds boneless, skinless chicken thighs
Kosher salt (such as Diamond Crystal) and freshly ground black pepper
2 garlic cloves, finely grated or minced
1½ teaspoons fresh thyme leaves, plus 3 thyme sprigs
3 tablespoons extra-virgin olive oil, plus more for serving
12 ounces mushrooms (about 7 cups), such as oyster, maitake, shiitake or cremini, cut into 1-inch chunks
1 small 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 (fino) sherry or dry vermouth (or ½ tablespoon lime juice and ½ tablespoon orange juice)
1 tablespoon unsalted butter, melted
Flaky salt, for serving

PREPARATION

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, 30 to 40 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. Deglaze the pan by gently swirling the sherry and using a wooden spoon to scrape up any brown bits stuck to the bottom. Stir in butter. (If you have a mini whisk, use it to whisk in the butter, otherwise a spoon is fine.) Pour pan sauce on top of chicken, onions and mushrooms, and serve sprinkled with flaky salt on top and more tarragon if you like.

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