Roast Chicken and Mushrooms with Garlic Sauce and Roasted Potatoes
This Roast Chicken and Mushrooms with Garlic Sauce and Roasted Potatoes is a rustic, home-style dish bursting with deep roasted flavors. Tender, juicy chicken is roasted with golden mushrooms and aromatic herbs, then paired with crispy roasted potatoes and drizzled with a rich, garlicky sauce. It’s cozy enough for a weeknight dinner yet impressive enough for guests.
Prep Time: 20 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 10 minutes
Servings: 2–3
Ingredients
For the Roast Chicken and Mushrooms:
2 bone-in chicken thighs (or chicken breasts)
1 tbsp olive oil
1 ½ cups mushrooms (button, cremini, or mixed), sliced or halved
3 cloves garlic, minced
½ tsp dried thyme
½ tsp dried rosemary
Salt and black pepper, to taste
½ cup chicken broth
1 tbsp lemon juice
For the Roasted Potatoes:
2 medium potatoes, cut into cubes or wedges
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt and black pepper, to taste
½ tsp dried oregano or rosemary
For the Garlic Sauce:
1 tbsp olive oil
4 cloves garlic, minced
½ cup chicken broth
½ cup milk or cream
1 tsp Dijon mustard
1 tsp cornstarch mixed with 1 tbsp water
Salt and pepper, to taste
Fresh parsley, chopped
Instructions
Step 1: Prepare the Potatoes
Preheat the oven to 200°C (400°F).
Toss potato cubes with olive oil, garlic powder, paprika, salt, pepper, and oregano.
Spread evenly on a baking tray lined with parchment paper.
Roast for 25–30 minutes, flipping halfway through, until golden and crispy.
Step 2: Roast the Chicken and Mushrooms
Heat olive oil and butter in an oven-safe skillet over medium-high heat.
Season chicken with salt, pepper, thyme, and rosemary.
Sear chicken skin-side down for 3–4 minutes until golden brown. Flip and sear the other side for 2–3 minutes.
Add mushrooms and minced garlic to the same pan. Toss gently for 2 minutes.
Pour in chicken broth and a splash of lemon juice.
Transfer the pan to the oven and roast at 200°C (400°F) for 20–25 minutes, until chicken is cooked through (internal temp ~75°C / 165°F).
Step 3: Make the Garlic Sauce
In a small saucepan, melt butter and olive oil over medium heat.
Add garlic and saute until fragrant (30–40 seconds).
Stir in chicken broth and milk (or cream).
Add Dijon mustard if using.
Whisk in cornstarch slurry and simmer for 2–3 minutes until slightly thickened.
Season with salt and pepper.
Step 4: Combine and Serve
Plate roasted potatoes and chicken with mushrooms.
Drizzle the garlic sauce over the chicken and potatoes.
Garnish with chopped parsley and a squeeze of lemon juice if desired.
Notes & Tips
Crispier potatoes: soak the cut potatoes in cold water for 15 minutes, then pat dry before roasting.
Extra flavor: add a few whole garlic cloves and rosemary sprigs to the roasting tray.
Light version: use milk instead of cream in the sauce.
Shortcut: you can roast everything together in one pan — chicken, mushrooms, and potatoes — for easy cleanup.
Frequently Asked Questions
Q: Can I use boneless chicken?
Yes, boneless thighs or breasts work well. Reduce roasting time by about 10 minutes.
Q: Can I skip the cream in the garlic sauce?
Yes — use chicken broth only for a lighter, broth-based sauce.
Q: What can I serve on the side?
A simple green salad or sautéed spinach pairs perfectly with this dish.
Nutritional Information
Calories: ~580 kcal
Protein: 42g
Carbohydrates: 28g
Fat: 31g
Fiber: 3g
Sugar: 2g