Roasted Chicken Thighs with Buttered Mushrooms and Leeks
By Alli BerkeyPublished on October 19, 2018
Yield
Serves 4
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmedSalt and pepper 4 tablespoons unsalted butter 1 ½ pounds cremini mushrooms, trimmed and halved if small or quartered if large1 small leek, white and light green parts only, halved lengthwise, cut into 1-inch pieces, and washed thoroughly2 teaspoons minced fresh thyme 2 garlic cloves, minced1 ½ teaspoons grated lemon zest, plus lemon wedges for serving
Before You Begin
Cremini mushrooms are also sold as “Baby Bella” mushrooms.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 10 minutes. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes.
- Add mushrooms, leek, 1 tablespoon butter, 1 teaspoon salt, and ¼ teaspoon pepper to now-empty skillet. Cover and cook over medium-high heat until mushrooms are tender and have released their liquid, about 8 minutes. Uncover and continue to cook until liquid has evaporated and vegetables are golden brown, about 4 minutes longer.
- Stir in thyme and garlic and cook until fragrant, about 1 minute. Off heat, stir in lemon zest and remaining 2 tablespoons butter. Serve chicken with vegetables, passing lemon wedges separately.
Yield
Serves 4Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
4 tablespoons unsalted butter
1 ½ pounds cremini mushrooms, trimmed and halved if small or quartered if large
1 small leek, white and light green parts only, halved lengthwise, cut into 1-inch pieces, and washed thoroughly
2 teaspoons minced fresh thyme
2 garlic cloves, minced
1 ½ teaspoons grated lemon zest, plus lemon wedges for serving
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
4 tablespoons unsalted butter
1 ½ pounds cremini mushrooms, trimmed and halved if small or quartered if large
1 small leek, white and light green parts only, halved lengthwise, cut into 1-inch pieces, and washed thoroughly
2 teaspoons minced fresh thyme
2 garlic cloves, minced
1 ½ teaspoons grated lemon zest, plus lemon wedges for serving
Ingredients
8 (5- to 7-ounce) bone-in chicken thighs, trimmed
Salt and pepper
4 tablespoons unsalted butter
1 ½ pounds cremini mushrooms, trimmed and halved if small or quartered if large
1 small leek, white and light green parts only, halved lengthwise, cut into 1-inch pieces, and washed thoroughly
2 teaspoons minced fresh thyme
2 garlic cloves, minced
1 ½ teaspoons grated lemon zest, plus lemon wedges for serving
Why This Recipe Works
Cooking the vegetables in the skillet used to brown the chicken thighs layers deep flavor into this dish.
Before You Begin
Cremini mushrooms are also sold as “Baby Bella” mushrooms.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add chicken, skin side down, and cook until browned on both sides, about 10 minutes. Transfer chicken, skin side up, to rimmed baking sheet and roast until chicken registers 175 degrees, about 15 minutes.
- Add mushrooms, leek, 1 tablespoon butter, 1 teaspoon salt, and ¼ teaspoon pepper to now-empty skillet. Cover and cook over medium-high heat until mushrooms are tender and have released their liquid, about 8 minutes. Uncover and continue to cook until liquid has evaporated and vegetables are golden brown, about 4 minutes longer.
- Stir in thyme and garlic and cook until fragrant, about 1 minute. Off heat, stir in lemon zest and remaining 2 tablespoons butter. Serve chicken with vegetables, passing lemon wedges separately.
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