Garlic Herb Roasted Chicken & Mushrooms

For all of you lean, mean, chicken breast enthusiasts out there, I'm about to drop some truth bombs about why thighs are the absolute bomb. They're like the cool, edgier cousin who knows how to have a good time. Juicier, more flavorful, and they don't dry out like their overachieving relative. Plus, anything bone-in is just a flavor party waiting to happen. Fat equals flavor, folks. Don't @ me.

Now, let's dive into this culinary masterpiece I whipped up: Garlic Herb Roasted Chicken & Mushrooms. This is not your average, run-of-the-mill chicken dish. This is the kind of meal that makes you want to write sonnets about garlic and mushrooms. The ingredient list is short and sweet, just how I like my... recipes. You've got chicken thighs (because, obviously), whole mushrooms that are ready to soak up all that garlicky goodness, a boatload of garlic cloves because vampires are overrated, and a bunch of other stuff that makes your taste buds sing. Oh, and let's not forget the lemon. Because what's life without a little zest?

Here's the down and dirty on how it all goes down. Grab your trusty cast iron skillet, throw in some butter and garlic, and let that butter melt like your heart when you see a puppy. Season those thighs like they've wronged you and you're casting a delicious spell of spices on them. Sear them to perfection, then give them a little oven spa treatment under the broiler. Meanwhile, those mushrooms are about to have the best sauna session of their lives with the remaining butter and seasonings. Then, it's reunion time. Chicken and mushrooms, back together, simmering in harmony. Garnish with whatever green stuff you've got lying around because we're fancy like that. And voilà, a meal that'll make you forget about every dry chicken breast you've ever had the misfortune of eating. Enjoy, my fellow culinary adventurers.

Yield: 3

Author: Sippin Foodie

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Garlic Herb Roasted Chicken & Mushrooms

It’s all about the chicken thighs in this dish. I’m not ragging on those who like chicken breasts, but thighs are way more tender, juicy and flavorful. Same with bone-in anything! The fattier they are, and bone-in instead of boneless, you’re guaranteed more flavor and tender meat. I said what I said.Okay, back to this recipe. It requires very minimal ingredients, easy to make and a fan favorite for those that like garlic and mushrooms! Serve over white rice or eat as is!

Prep time: 5 MinCook time: 35 MinTotal time: 40 Min

Ingredients

• 3 Chicken thighs
• Whole Mushroooms
• Garlic cloves - 8-10
• Lemon - 1 whole freshly squeezed
• Chicken broth - 1/4 cup
• Butter - 1 stick
• Evoo
• Garlic Powder
• Onion powder
• Ground Cayenne pepper
• Thyme
• Salt & Pepper

Instructions

1. - In a large cast iron skillet, drizzle a little evoo, add 1/2 stick butter, garlic cloves. Cook until butter is almost melted.
2. - Season chicken thighs with salt, pepper, garlic powder (a decent amount), cayenne pepper, onion powder.
3. - Add chicken to the skillet, squeezing half a lemon all over, and cook for about 6 min per side.
4. - Transfer to the oven and broil on high for about 5-6 minutes, or until crispy then remove from oven. Transfer chicken to a side plate.
5. - In the same skillet, add the other half of butter, sliced mushrooms (thick cut), shalt squeezed lemon, and sprinkle with the same ingredients as the chicken (garlic powder, thyme, onion powder, S&P).
6. - Cook mushrooms for about 3 minutes then hard chicken broth.
7. - Place the chicken thighs back into the pan, let simmer for about 3-5 more minutes.
8. - Garnish with basil, parsley or whatever herb of your choice, enjoy!

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