Skillet-Roasted Chicken with Mushrooms

I’ve had a terrible headache for a few days, and all I wanted was comfort food. Once I started feeling better, I made this skillet-roasted chicken with mushrooms in my cast iron skillet. After seasoning the bird with olive oil, sea salt, and freshly cracked pepper, I stuffed it with onion, garlic, lemon, thyme, and parsley, and then slow-roasted it. We loved the flavorful, juicy, tender chicken, and it paired nicely with the roasted mushrooms, creamy mashed potatoes, a big salad, and crusty bread.

Skillet-Roasted Chicken with Mushrooms

Mushrooms:

• 2 cups of cremini & button mushrooms, cleaned
• 4 small shallots, cut into wedges
• 4 cloves of garlic
• Olive oil, to taste
• Sea salt and freshly cracked pepper, to taste

Chicken:

• 4 lbs. chicken
• Olive oil to taste
• Sea salt and freshly cracked pepper, to taste
• ½ lemon
• ½ onion cut into wedges
• 3 cloves of garlic
• Several sprigs of fresh parsley
• Several sprigs of fresh thyme

How to Make a Skillet-Roasted Chicken with Mushrooms:

Preheat the oven to 325 degrees.

Toss the mushrooms, shallots, and a few garlic cloves in the bottom of the skillet.

Drizzle with olive oil, then season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly.

Rinse the chicken with cold water, then dry it very well with paper towels.

Drizzle olive oil over both sides of the chicken, then rub it in thoroughly. Season the bird well with sea salt and freshly cracked pepper, to taste.

Place the chicken, breast-side up, on the bed of mushrooms, and stuff the cavity with half a lemon, onion wedges, a few garlic cloves, parsley, and a few fresh thyme sprigs.

Roast for 2-2½ hours, basting with the pan juices every 30 minutes, until a meat thermometer inserted in the thickest part of the thigh reads 170 degrees.

Remove from the oven and allow to rest for 10-15 minutes before slicing and serving.

Remove the mushrooms, shallots, and garlic from the skillet, and serve on the side if desired.

Heat the same skillet over high heat. Reduce the liquid for a few minutes, stirring often.

Add a dollop of butter, if desired; whisk well.

Serve the sauce on the side. Enjoy.