Oven roasted chicken with seasonings, mushrooms, and onions.
Course Main Course
Cuisine American
Keyword chicken, grandmother's, mushrooms, onions
Budget Frugal
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4
Calories 731kcal
Equipment
Braiser or oven-proof low-sided casserole dish
Ingredients
2tablespoonsolive oil
1chicken4 to 5 lbs., cut into 6 pieces (2 bone-in breast halves, 2 bone-in thighs, and 2 bone-in drumsticks)
1teaspoonsalt
1teaspoonfreshly ground black pepper
1cupfrozen pearl onions
6large cloves garlicunpeeled
2sprigs fresh thyme
1poundbaby Yukon Gold potatoesscrubbed and halved
3slicesthick-cut baconsliced crosswise into ¼-in.-wide pieces
1poundcremini or button mushroomstrimmed and cut into quarters
2cupsreduced-sodium chicken broth
Instructions
Preheat oven to 375°. Heat oil in a heavy-bottomed 4- to 5-qt. pot over medium-high heat. Season chicken pieces with salt and pepper and add skin side down to pot.
Cook until skin is crispy and deeply browned, about 12 minutes. Remove chicken from pot and set aside.
Pour off all but 2 tbsp. cooking fat, reduce heat to medium-low, and add onions, garlic, and thyme. Cook, stirring often, for 5 minutes, then add potatoes and bacon.
Cook, stirring occasionally, until mixture is well browned, about 8 minutes. Pour off all but a thin layer of fat.
Add mushrooms and chicken stock, bring liquid to a boil, and cook until liquid is reduced by one-quarter. Arrange chicken, skin side up, on top of vegetables.
Transfer pot to oven and bake, uncovered, until chicken is cooked through, about 20 minutes.