Go Back
In the world of comfort food, few dishes evoke warmth and satisfaction like a well-prepared chicken and mushroom bake. This Savory Herb Infusion recipe not only highlights the rich flavors of bone-in chicken thighs and assorted mushrooms but also provides an opportunity to embrace the art of slow cooking. Whether you’re gathering family for a Sunday dinner or looking to impress guests at a special occasion, this dish serves as a culinary embrace that promises to tantalize the taste buds.

Slow Roasted Herb Mushroom and Chicken Bake

Indulge in the comforting flavors of a Savory Herb Infusion with this Slow Roasted Mushroom & Chicken Bake recipe. Designed for effortless preparation, this dish combines succulent, bone-in chicken thighs with a variety of mushrooms, fresh herbs, and a hint of acidity from balsamic vinegar and lemon juice. Perfect for family gatherings or special occasions, this recipe will fill your home with enticing aromas while delivering a nourishing and satisfying meal that everyone will love.
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in and skin-on

2 cups of assorted mushrooms (cremini, shiitake, and button), sliced

1 medium onion, sliced

4 cloves of garlic, minced

1 cup chicken broth

1 tablespoon olive oil

2 teaspoons fresh thyme, chopped (or 1 teaspoon dried thyme)

2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon balsamic vinegar

1 tablespoon lemon juice

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 300°F (150°C). This low and slow approach will enhance the flavors and ensure tender chicken.

    Prepare the Vegetables: In a large mixing bowl, combine the sliced mushrooms, sliced onion, and minced garlic. Drizzle with olive oil, adding the thyme, rosemary, salt, and black pepper. Toss until well-coated.

      Sear the Chicken: In a large cast-iron skillet or Dutch oven, heat a little more olive oil over medium-high heat. Season the chicken thighs with salt and pepper and sear them skin side down for about 5-7 minutes until golden brown. Flip and sear the other side for another 3 minutes.

        Combine Ingredients: Remove the chicken from the skillet and set aside. Add the mushroom mixture to the skillet, squeezing in lemon juice and balsamic vinegar. Stir to combine, then pour in the chicken broth.

          Layer the Dish: Nestle the seared chicken thighs on top of the mushroom and onion mixture.

            Roast: Cover the skillet or Dutch oven with a lid or tightly with aluminum foil and place it in the preheated oven. Roast for about 2 hours.

              Finish: After 2 hours, uncover and increase the temperature to 375°F (190°C). Roast for an additional 20-30 minutes, until the chicken skin is crispy and the mushrooms are caramelized and tender.

                Serve: Once done, remove from the oven and garnish with freshly chopped parsley. Serve the chicken and mushrooms over rice, quinoa, or mashed potatoes to soak up the delicious sauce.

                  Prep Time, Total Time, Servings: 15 mins | 2 hours 30 mins | 4 servings