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Oven Roast Chicken Infused With Herbs

What is comfort food? For me, it’s a meal or dish that is simple to make and undemanding, yet profoundly flavorful and homey, as though hours has spent on making it to reap this delicious results. 

A sheet pan dish is simply that — a complete meal assembled on a pan and put in the oven, where the meat, vegetables and aromatics mixed. Their juices baste the dish, along with any other liquids, such as a splash of wine or stock, infused by sprigs of fresh and woody herbs.

Bone-in chicken thighs are perfect for sheet pan cooking. They are almost impossible to overcook, and the succulent meat does not dry out, allowing the time needed to tenderize and brown additional ingredients, such as sturdy root vegetables, sweet onions and earthy mushrooms.

In this recipe, I use cipollini onions. Cipollini onions are small, flattened red and yellow onions. They are sweeter and milder than their larger yellow, red and white brethren, making them great for roasting and caramelizing. Mushrooms are also a vital ingredient of this dish. As they burn, their juices impart a rich umami flavour to the pan juices. Any mushroom will work, but try to choose a selection of wild mushrooms, if possible. I used a mix of shiitake, beech, king trumpet and cremini mushrooms in this recipe. Be sure to cut them into large bite-size pieces of similar size.

Oven Roast Chicken Infused With Herbs

Serves 4

Marinade

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

3 garlic cloves, minced

1 tablespoon Dijon mustard

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Chicken

1 Whole chicken

500g red or white cipollini onions, peeled, halved crosswise

350g assorted wild mushrooms (or cremini mushrooms)

1 bunch of carrots 

4 garlic cloves, peeled and smashed

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 thyme sprigs, plus more for garnish

3 rosemary sprigs, plus more for garnish

 Directions

Whisk the marinade ingredients in a large bowl. Add the chicken and turn to coat thoroughly. Cover and refrigerate for at least 1 hour or up to 24 hours.

Heat the oven to 190 degrees.

Combine the onions, mushrooms and garlic in a large bowl. Drizzle with the oil, season with the salt and pepper, and toss to coat. Place the whole chicken in the pan and Spread the vegetables. Scatter the thyme and rosemary sprigs around the pan.

Roast in the oven until the chicken cooked through (a meat thermometer will register 165 degrees when inserted in the thickest part not touching the bone), about 35 minutes. If the skin is not golden yet, turn on the oven broiler and continue to cook until the skin is golden brown, 1 to 3 minutes more.

Remove the pan from the oven and discard the thyme and rosemary sprigs. Taste the mushrooms and season with additional salt if desired. Serve warm with the pan juices and fresh thyme or rosemary for garnish. Enjoy:)