Chicken Thighs & Mushrooms (Garlic Herb Sauce)

Servings: 4

Prep Time: 10

Cook Time: 30

Total Time: 40

Follow this recipe for crispy-skinned, juicy chicken thighs with tender mushrooms in a simple garlic-herb sauce.

5 from 2 votes

Preheat the oven to 425F and position the rack in the middle of the oven.
Remove excess fat from the chicken thighs and pat them dry with a paper towel.
In a small bowl, combine the olive oil, salt, garlic powder, paprika, pepper, and Italian seasoning and set aside.

Lightly oil or spray a 9x13 baking dish. Spread the sliced mushrooms in an even layer at the bottom. Drizzle half of the olive oil and seasoning mixture over the top, and with your hands, toss to coat them with the seasoning.
Tip: While not essential for the recipe, if you have a couple of garlic cloves (whole and peeled) and a sprig of rosemary, place them at the bottom of the dish. They'll add flavor to the sauce.
Use the remaining olive oil and seasoning mixture to season the chicken thighs on all sides. Place them over the mushrooms, skin-side-up. Pour the chicken broth into the baking dish.

Roast the chicken thighs for 30 minutes, then open the oven to stir the mushrooms at the bottom during the last 10 minutes of cooking. At this temperature, the thighs should finish crisp and golden. For extra-crispy skin, turn the oven to BROIL and let them crisp under the broiler for 1-2 minutes at the very end.
When the chicken thighs' internal temperature reaches 175F, remove the pan from the oven and serve.

Store leftover chicken thighs and mushrooms in an airtight container for up to 3 days.

This is a mushroom-heavy dish. It might look like a lot of mushrooms in the baking dish at first, but they cook down to less than half. If you only want a few mushrooms, use half the amount.