Garlic Herb Roasted Chicken with Mushrooms is a rustic, one-pan dish that brings together juicy, golden-roasted chicken and tender mushrooms in a garlicky herb-infused sauce. It’s rich, savory, and packed with flavor — the kind of comforting, no-fuss meal I love to make when I want something hearty and satisfying.
Why You’ll Love This Recipe
I love this dish because it’s full of earthy flavor and comes together with minimal effort. The chicken roasts to crispy perfection while soaking up all the garlicky, buttery juices, and the mushrooms add a delicious depth. It’s perfect for weeknights or dinner parties, and it pairs beautifully with mashed potatoes, rice, or crusty bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in, skin-on chicken thighs or drumsticks
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Olive oil or butter
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Garlic (minced)
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Fresh herbs (like rosemary, thyme, and parsley)
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Mushrooms (cremini, white, or baby bella, halved or sliced)
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Salt and pepper
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Chicken broth or white wine (optional, for added moisture)
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Lemon juice (optional, for brightness)
Directions
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I preheat the oven to 400°F (200°C).
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In a bowl, I mix olive oil, minced garlic, chopped herbs, salt, and pepper.
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I rub this garlic-herb mixture all over the chicken pieces, making sure to get under the skin when possible.
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I arrange the chicken in a baking dish or oven-safe skillet, then scatter the mushrooms around and under the chicken.
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I drizzle a bit more olive oil over everything and, if using, pour a splash of chicken broth or white wine into the pan.
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I roast the dish uncovered for about 40–45 minutes, or until the chicken is golden, crisp, and reaches an internal temperature of 165°F (74°C).
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In the last 5 minutes, I baste the chicken with the pan juices and squeeze a little lemon juice on top for extra flavor.
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I garnish with fresh parsley before serving.
Servings and timing
This recipe serves 4 and takes about 15 minutes to prep and 40–45 minutes to roast — ready in under an hour.
Variations
Sometimes I add small potatoes or carrots to the pan so everything roasts together in one dish. I’ve also used boneless chicken thighs — they cook a bit faster but still come out juicy. For extra richness, I stir in a spoonful of Dijon mustard or cream into the pan juices after roasting and serve it as a quick sauce.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place everything in a baking dish and warm in the oven at 350°F (175°C) until heated through. It also reheats well in a skillet with a splash of broth to keep the chicken moist.
FAQs
Can I use boneless chicken?
Yes, boneless thighs or breasts work too — I just reduce the roasting time by 10–15 minutes depending on thickness.
What mushrooms are best for this recipe?
I usually go with cremini or baby bella mushrooms for a deep, earthy flavor, but any mushroom variety works well.
Do I need to sear the chicken first?
No searing needed — the oven will give the skin a nice crisp as long as I roast it uncovered and don’t overcrowd the pan.
Can I make this dish ahead?
Yes, I marinate the chicken in the garlic-herb oil earlier in the day, then roast it when I’m ready to cook.
What should I serve with it?
I love it with mashed potatoes, roasted veggies, buttered noodles, or just crusty bread to soak up all the juices.
Conclusion
Garlic Herb Roasted Chicken with Mushrooms is one of those simple yet flavorful meals that never fails to impress. It’s rich, satisfying, and brings out the best in classic ingredients — perfect for a cozy night in or when I want a comforting, foolproof dinner that tastes like it took hours to make.
PrintGarlic Herb Roasted Chicken with Mushrooms
Garlic Herb Roasted Chicken with Mushrooms is a one-pan, savory meal featuring juicy, golden‑roasted chicken and tender mushrooms bathed in a fragrant garlic‑herb sauce. It’s hearty, satisfying, and perfect for weeknight dinners or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Roasted
- Cuisine: Comfort/Western
- Diet: Halal
Ingredients
- 4 bone‑in, skin‑on chicken thighs or drumsticks
- 2 tbsp olive oil or melted butter
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1–2 tbsp fresh parsley, chopped
- 8 oz mushrooms (cremini, baby bella, or white), halved or sliced
- Salt and pepper, to taste
- 1/2 cup chicken broth or dry white wine (optional, for moisture)
- 1 tbsp lemon juice (optional, for brightness)
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, combine olive oil or butter with minced garlic, herbs, salt, and pepper.
- Rub the garlic‑herb mixture all over the chicken, getting under the skin where possible.
- Arrange chicken pieces in a baking dish or oven‑safe skillet. Scatter mushrooms around and under the chicken.
- Drizzle a little extra olive oil over everything. Pour chicken broth or wine into the pan if using.
- Roast uncovered for 40–45 minutes, or until chicken is golden and crisp and reaches 165°F (74°C) internally.
- During the last 5 minutes, baste the chicken with pan juices and squeeze lemon juice over the top if desired.
- Garnish with fresh parsley before serving.
Notes
- Add small potatoes or carrots to the pan for a complete one‑dish meal.
- Boneless chicken thighs or breasts can be used — reduce cooking time by 10–15 minutes.
- For a richer sauce, stir in a spoonful of Dijon mustard or a splash of cream into the pan juices after roasting.
- If mushrooms release a lot of liquid, drain excess before roasting to help the chicken crisp up.
Nutrition
- Serving Size: 1 chicken portion with mushrooms
- Calories: 400
- Sugar: 3g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 120mg
