Description
A comforting one-pan meal featuring juicy roasted chicken, tender potatoes, earthy mushrooms, and a creamy white sauce infused with fresh herbs. Perfect for weeknight dinners or special occasions.
Ingredients
- Whole chicken or bone-in chicken pieces (3-4 pounds / 1.4-1.8 kg), preferably thighs and drumsticks
- Potatoes (1.5 pounds / 700g), Yukon gold or red, cut into chunks
- Fresh mushrooms (8 ounces / 225g), cremini or white button, cleaned and halved or quartered
- Butter (4 tablespoons / 55g), unsalted
- All-purpose flour (3 tablespoons / 24g)
- Garlic (4 cloves), minced
- Fresh herbs (2 tablespoons each chopped rosemary, thyme, and parsley)
- Chicken broth (2 cups / 480 ml), low sodium preferred
- Heavy cream (1 cup / 240 ml)
- Salt and pepper, to taste
- Olive oil (2 tablespoons)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken dry with paper towels. Toss the potatoes and mushrooms with 1 tablespoon olive oil, salt, pepper, and half of the chopped herbs. Set aside.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large roasting pan or oven-safe skillet over medium-high heat. Add chicken pieces skin-side down and sear until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
- Lower heat to medium. Add remaining 2 tablespoons butter to the pan. Once melted, add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour over the butter and garlic, stirring constantly for 2-3 minutes until pale golden.
- Slowly pour in chicken broth while whisking to avoid lumps. Add heavy cream and continue whisking until sauce thickens, about 3 minutes. Season with salt, pepper, and remaining chopped herbs.
- Nestle browned chicken back into the pan, skin side up. Scatter potatoes and mushrooms around the chicken, spoon some sauce over everything. Roast in the preheated oven for 40-45 minutes, or until chicken reaches 165°F (74°C) and potatoes are tender.
- Remove from oven and let chicken rest for 10 minutes before serving. Serve with mushrooms, potatoes, and white sauce spooned over the top.
Notes
If the sauce thickens too much during roasting, stir in a splash of chicken broth before serving to loosen it. Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety and juiciness. Let the chicken rest before serving to lock in juices. Fresh herbs are preferred for best flavor; dried herbs can be used at one-third the amount.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 450
- Fat: 22
- Carbohydrates: 25
- Fiber: 3
- Protein: 38
Keywords: roasted chicken, herb roasted chicken, chicken with mushrooms, chicken with potatoes, one-pan meal, creamy white sauce, comfort food