Roasted Chicken Thighs with Mushrooms
Tender, juicy chicken thighs roasted to perfection with caramelized mushrooms, garlic, and thyme. This dish comes together with simple pantry ingredients, delivers big flavor, and pairs beautifully with greens or a creamy mashed potato. It’s ideal for weeknights when you want comfort without fuss, and it forgives a few timing missteps while still rewarding you with a glossy pan sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 8 oz crimini or button mushrooms, sliced
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth or dry white wine
Instructions
- Preheat your oven to 425°F (220°C). Pat the chicken thighs dry with paper towels; this helps the skin get crisp. Season both sides with salt, pepper, and smoked paprika.
- Heat a large ovenproof skillet over medium-high heat with 1 tablespoon of olive oil. Place the chicken thighs skin-side down in the pan and cook until the skin is golden and crisp, about 6-8 minutes. Flip and cook 2 minutes more to start rendering the fat.
- Remove the chicken briefly to the plate. Add the remaining olive oil to the pan, then toss in the mushrooms. Sauté until they release their moisture and begin to brown, about 5-6 minutes. Stir in the garlic and thyme, cooking until fragrant, about 30 seconds.
- Nestle the chicken back into the pan among the mushrooms. Pour in the chicken broth or white wine. Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 165°F (74°C), about 18-22 minutes, depending on thigh size.
- Remove from oven and let rest for 5 minutes. If you want a glossy finish, spoon a bit of the pan sauce over the chicken and mushrooms before serving.