Juicy, herb-infused roasted chicken served with a creamy mushroom gravy and mashed potatoes, delivering a comforting and homestyle meal.
Author:Caroline Jones
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Oven Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 chicken thighs, bone-in, skin-on
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 tablespoon fresh thyme (plus extra for garnish)
2 tablespoons butter
1 small onion, finely chopped
3 garlic cloves, minced
2 cups mushrooms (button or cremini), sliced
2 tablespoons flour
2 cups chicken broth
1 tablespoon soy sauce
1 teaspoon Dijon mustard
4 cups mashed potatoes (prepared fresh or leftover)
Instructions
Preheat oven to 400°F (200°C). Pat chicken dry and season with salt, pepper, garlic powder, onion powder, thyme, and smoked paprika.
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken skin-side down until golden and crisp, about 5–6 minutes. Flip and cook another 3 minutes. Transfer skillet to oven and roast for 20–25 minutes, or until internal temp reaches 165°F (74°C). Remove chicken and set aside.
In the same skillet, melt butter and sauté onions for 2–3 minutes. Add garlic and mushrooms and cook until mushrooms are browned and tender, about 6–8 minutes.
Sprinkle flour over mushroom mixture and stir well. Gradually add chicken broth, whisking to avoid lumps. Stir in soy sauce and Dijon mustard. Simmer until gravy thickens, about 5–7 minutes. Season with salt and pepper.
Return chicken to skillet and spoon gravy over top. Serve hot over mashed potatoes and garnish with fresh thyme.
Notes
For extra crispy skin, broil chicken for last 2 minutes.
Use low-sodium broth and adjust seasoning to control saltiness.
Substitute mashed potatoes with mashed cauliflower for a lower-carb version.