Skillet Roasted Chicken with Mushrooms

Skillet Roasted Chicken with Mushrooms

I’ve had a terrible headache for a few days and all I wanted was comfort food. After I started to feel better, I decided to make the ultimate comfort food–a slow-roasted chicken in my cast iron skillet. I used a bunch of cremini & button mushrooms, shallots, and garlic cloves to form a bed in the skillet to rest the chicken on. After simply seasoning the bird with olive oil, sea salt, and freshly cracked pepper, I then stuffed it with onion, garlic, lemon, thyme, and parsley. I slow-roasted it in the oven and basted the bird every thirty minutes for two hours. The smell in my house, while it roasted, was incredible and had all of us drooling. I loved the flavor of the chicken and how moist and tender the meat turned out. We all thought it was delicious and I am looking forward to the leftovers on a salad for lunch tomorrow.

Skillet Roasted Chicken with Mushrooms

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

Skillet Roasted Chicken with Mushrooms

Rinse the chicken with cold water then dry very well with a paper towel. Drizzle both sides of the chicken with olive oil 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, some onion wedges, a few cloves of garlic, some parsley, and a few fresh thyme sprigs.

Skillet Roasted Chicken with Mushrooms

Place into the oven and roast for 2-2 1/2 hours, basting with the pan juices every 30 minutes, until a meat thermometer inserted in the inner 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, serve on the side if desired. Place the skillet on the stove 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.

Skillet Roasted Chicken with Mushrooms

Skillet Roasted Chicken with Mushrooms

Skillet Roasted Chicken with Mushrooms

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Main
Author: Pam - For the Love of Cooking

Ingredients


  • 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 lb chicken
  • Olive oil to taste
  • Sea salt and freshly cracked pepper to taste
  • 1/2 lemon
  • 1/2 onion cut into wedges
  • 3 cloves of garlic
  • Several sprigs of fresh parsley
  • Several sprigs of fresh thyme

Instructions

  • Preheat the oven to 325 degrees.
  • Toss the mushrooms, shallots, and a few garlic cloves in the bottom of the skillet.
  • Drizzle them with some 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 very well with a paper towel.
  • Drizzle both sides of the chicken with olive oil 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, some onion wedges, a few cloves of garlic, some parsley, and a few fresh thyme sprigs.
  • Place into the oven and roast for 2-2 1/2 hours, basting with the pan juices every 30 minutes, until a meat thermometer inserted in the inner 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, serve on the side if desired.
  • Place the skillet on the stove 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.
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6 Comments

  1. What a great recipe for cooking a whole chicken. I would definitely like this for dinner.
    Glad you are feeling better.

  2. I’m sure this chicken dish will be fabulous, especially when made in my grandma’s 80 yr. old cast iron frying pan which was passed down to me. This recipe sounds foolproof, & easy to make. Your blog is my ‘ go to’ source for anything having to do with chicken. Thanks Pam. 🙂

  3. Chicken looks very good. I find that copious amounts of margarita’s along with the comfort food, makes my headache go away – until the new hangover one next morning 🙂

  4. Hope the headache has well and truly gone, nothing worse, I used to get migraines, thankfully I appear to have out grown them. This Chicken looks delicious and with mushrooms, yum yum. Take care and keep well Diane