Go Back
- 4 bone-in, skin-on chicken thighs - 4 medium-sized potatoes, cut into quarters - 8 ounces of cremini mushrooms, halved - 1 cup heavy cream - 4 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley for garnish This dish brings together simple yet flavorful ingredients. The chicken thighs are rich and juicy. They give a great taste to the meal. The potatoes add heartiness, while the mushrooms bring an earthy note. I love using fresh herbs like rosemary and thyme. They really boost the flavor. Garlic adds a warm, savory touch that makes the sauce sing. Heavy cream ties everything together. It creates a smooth and rich sauce. When baked, it coats the chicken and veggies, making each bite creamy and delicious. Don't forget the olive oil! It helps brown the chicken and veggies while adding flavor. Salt and pepper are key too; they enhance every taste in the dish. Fresh parsley makes a lovely garnish. It adds color and a hint of freshness to the plate. This dish is not just about taste, but also about presentation. You can find all these ingredients at your local store. Grab them, and you are ready to start cooking! - Preheat your oven to 400°F (200°C). - Prepare potatoes and mushrooms in a large bowl. Start by preheating your oven. This step is key to getting the chicken and veggies nice and crispy. While the oven heats, grab a large bowl. Cut your potatoes into quarters and add them to the bowl. Next, take your cremini mushrooms and halve them. Toss these in with the potatoes. Drizzle 1 tablespoon of olive oil over the potatoes and mushrooms. Add salt and pepper to taste. Toss everything until it is well-coated. This helps the flavors blend and ensures even cooking. - Create the creamy herb sauce and pour over chicken and vegetables. In the same bowl, we will make the creamy herb sauce. First, add 1 cup of heavy cream. Then, throw in 4 cloves of minced garlic, 1 tablespoon of chopped rosemary, and 1 tablespoon of chopped thyme. Mix everything well. The sauce should be creamy and aromatic. Now, take a large cast-iron skillet or a roasting pan. Arrange your seasoned potatoes and mushrooms in an even layer. Place the chicken thighs on top of the vegetables. Finally, pour the creamy herb sauce over everything. Make sure the chicken and veggies are well covered. - Bake and monitor the dish halfway through cooking for even roasting. Now it’s time to bake! Slide your skillet into the preheated oven. You will need to bake it for 45-50 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done. Halfway through cooking, gently stir the potatoes and mushrooms. This will help them roast evenly and soak up more sauce. Enjoy the delicious smells filling your kitchen as it cooks! To get crispy chicken skin, start with dry chicken thighs. Pat them dry with paper towels. This step helps the skin become crispy when roasting. Next, use a hot oven set at 400°F (200°C). Cook the chicken for 45-50 minutes to achieve that beautiful golden-brown hue. To test for doneness, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is safe to eat when it reaches 165°F (75°C). You can also cut into the thigh. The juices should run clear, not pink. For a twist on the creamy herb sauce, add a splash of lemon juice. This brightens the flavor and adds a nice tang. You can also mix in some grated Parmesan cheese. It gives the sauce a rich depth. If you like heat, add a pinch of red pepper flakes for a subtle kick. When serving, I love to keep it rustic. You can serve directly from the skillet. It looks inviting and warm. If you want a more elegant touch, transfer everything to a large serving platter. Don’t forget to sprinkle fresh parsley on top. This adds color and freshness to the dish. {{image_2}} You can easily switch up your main ingredients. Here are some simple swaps: - Chicken: Use chicken breasts or drumsticks instead of thighs. - Mushrooms: Try shiitake or button mushrooms for a different taste. These swaps can change the texture and flavor. Chicken breasts will be leaner, while drumsticks offer juicy meat. Different mushrooms can add unique notes to your dish. Want to add a twist? Here are some flavor ideas: - Herbs: Mix in other herbs, like oregano or sage, for a fresh taste. - Wine: Add a splash of white wine to the sauce. This gives a nice depth. Herbs can brighten the dish and make it more fragrant. A bit of white wine can enhance the creaminess and add a rich flavor. Experiment with these ideas to find your favorite! After enjoying your creamy herb roasted chicken, store any leftovers in an airtight container. This keeps the chicken, mushrooms, and potatoes fresh. Place the container in the refrigerator within two hours of cooking. The dish will stay good for up to three days. Make sure to label the container with the date. This helps you track freshness easily. To reheat your chicken, preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish. Cover it with foil to keep moisture in. Heat for about 20-25 minutes, or until warm. Check the temperature to ensure it's at least 165°F (75°C). This method keeps the chicken juicy and the skin crispy. If you want to save some for later, you can freeze the dish. Let the chicken cool completely before freezing. Place it in a freezer-safe container. This way, it can last for about three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above for the best taste. How long does it take to cook chicken thighs? It takes about 45 to 50 minutes to cook chicken thighs at 400°F. Check the internal temperature. It should reach 165°F for safety. The skin will turn golden brown as it cooks. Can I make this dish in advance? Yes, you can prepare this dish ahead of time. Cook the chicken and veggies, then store them in the fridge. Reheat in the oven at 350°F until warm. This makes meal prep easy. What side dishes pair well with Creamy Herb Roasted Chicken with Mushrooms and Potatoes? This dish goes well with a fresh green salad or steamed veggies. You can also serve it with crusty bread to soak up the creamy sauce. Enjoy a well-rounded meal! This recipe for Creamy Herb Roasted Chicken with Mushrooms and Potatoes is a delight. You learned about the key ingredients, step-by-step cooking methods, and tips to make it perfect. Consider the variations to keep it fresh each time. Store leftovers properly to enjoy later, and reheating techniques keep the flavors bright. Try this dish with your favorite sides for a full meal. With these details, you can create a warm, satisfying meal for family or friends. Happy cooking!

Creamy Herb Roasted Chicken with Mushrooms and Potatoes

Discover the creamy herb roasted chicken with mushrooms and potatoes that will elevate your dinner experience! This delicious recipe features tender chicken thighs baked in a rich creamy sauce, perfectly paired with savory mushrooms and hearty potatoes. Ready in just over an hour, it's ideal for weeknight meals or special occasions. Click to explore this easy recipe and impress your family with a mouthwatering dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

4 medium-sized potatoes, cut into quarters

8 ounces of cremini mushrooms, halved

1 cup heavy cream

4 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large bowl, combine the potatoes and mushrooms. Drizzle with 1 tablespoon of olive oil, add salt and pepper, and toss until evenly coated.

      In a large cast-iron skillet or roasting pan, arrange the seasoned potatoes and mushrooms in an even layer.

        In the same bowl, mix together the heavy cream, minced garlic, rosemary, thyme, and a pinch of salt and pepper. This will be your creamy herb sauce.

          Place the chicken thighs on top of the vegetables in the skillet. Drizzle the creamy herb sauce over the chicken and vegetables, ensuring they are well covered.

            Bake in the preheated oven for 45-50 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the skin is golden brown.

              Halfway through cooking, gently stir the potatoes and mushrooms to ensure even roasting.

                Once done, remove from the oven and let rest for 5 minutes before serving.

                  Prep Time: 15 min | Total Time: 1 hr 5 min | Servings: 4

                    - Presentation Tips: Serve directly from the skillet for a rustic look or transfer to a large serving platter. Garnish with fresh parsley for a pop of color and freshness. Enjoy!