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Before we dive into the preparation steps, it’s essential to understand the key components that make this dish so flavorful and satisfying. Each ingredient plays a vital role, and together they create a symphony of tastes and textures.

Slow Roasted Herb Mushroom and Chicken Bake

Discover the heartwarming flavors of Savory Herb Mushroom & Chicken Bake, a classic comfort food that's perfect for any occasion. This one-pan recipe features tender chicken thighs, earthy mushrooms, and aromatic herbs, all baked to perfection for a delightful meal. Learn how to create a flavorful base with onions and garlic, master deglazing, and achieve that crispy chicken skin. It's an easy yet impressive dish that will leave your loved ones asking for seconds, embodying the essence of home-cooked goodness. Enjoy the rich aromas and satisfying textures that make this recipe a timeless favorite for family dinners or special gatherings.
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups mixed mushrooms (button, cremini, and shiitake), sliced

1 large onion, sliced

4 cloves garlic, minced

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, chopped

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup chicken broth

1/2 cup white wine (optional)

2 tablespoons butter, diced

Fresh parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt and pepper. Set aside.

      Sauté the Vegetables: In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes. Stir in the minced garlic, thyme, and rosemary and cook for another minute until fragrant.

        Add the Mushrooms: Add the sliced mushrooms to the skillet and sauté until they start to release their juices, about 5 minutes. Season the mixture with salt and pepper to taste.

          Deglaze the Pan: If using, pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release any brown bits. Allow the wine to reduce for about 2-3 minutes.

            Combine Everything: Pour in the chicken broth and give it a gentle stir. Place the seasoned chicken thighs skin-side up on top of the mushroom mixture, and dot each piece with diced butter.

              Slow Roast: Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Roast for 1 hour and 15 minutes, then remove the lid or foil and increase the oven temperature to 400°F (200°C). Roast for an additional 15-20 minutes until the chicken skin is crispy and golden.

                Rest and Garnish: Once done, remove the skillet from the oven and let it rest for 10 minutes. Garnish with fresh parsley before serving.

                  Serve: Serve the chicken hot, spooning the savory mushroom mixture over the top. Great paired with crusty bread, creamy mashed potatoes, or a fresh green salad.

                    Prep Time, Total Time, Servings: 20 minutes | 1 hour 45 minutes | 4 servings