Roasted Autumn Mushroom and Sage Chicken Thighs
Juicy chicken thighs roasted with a medley of seasonal autumn mushrooms, fresh sage, and garlic, served alongside caramelized root vegetables for a comforting weeknight dinner.
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Overview
This dish features tender, juicy chicken thighs roasted alongside a vibrant mix of autumn mushrooms and fragrant fresh sage. The addition of garlic and caramelized root vegetables creates a rich, comforting flavor perfect for a cozy weeknight dinner during the fall season.
Why you’ll love it
The combination of earthy mushrooms and fresh herbs complements the succulent chicken thighs beautifully. Roasting everything together enhances the flavors, resulting in a one-pan meal that's both hearty and simple to prepare. The caramelized root vegetables add sweetness and texture, rounding out this satisfying dish.
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Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs provide the best flavor and moisture retention.
- Autumn mushrooms: Use a mix of cremini, shiitake, oyster, or chanterelle mushrooms for depth of flavor.
- Fresh sage: Adds an aromatic, slightly peppery note that complements the earthy mushrooms and chicken.
- Root vegetables: Carrots, parsnips, and sweet potatoes work well for roasting and caramelizing.
Serving & storage
Serve hot directly from the oven alongside a simple green salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain the crispy skin and tender vegetables.
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Chef tips
- For best flavor and safety, use a meat thermometer to ensure chicken thighs reach 74°C (165°F) internally.
- Drying the chicken skin before seasoning helps achieve crispy skin.
- If fresh sage is unavailable, dried sage can be used but reduce quantity to about 1 teaspoon as it is more concentrated.
Ingredients
- 8bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs)
- 400 gmixed autumn mushrooms (such as cremini, shiitake, oyster), cleaned and sliced
- 3 tbspolive oil
- 3 clovesgarlic, thinly sliced
- 15 gfresh sage leaves, roughly chopped
- 400 groot vegetables (carrots, parsnips, sweet potatoes), peeled and cut into 2.5 cm / 1 inch pieces
- 1 tspsalt, divided
- ½ tspfreshly ground black pepper, divided
- 1 tbspbalsamic vinegar (optional, for drizzling)
- 20 gunsalted butter (optional, for finishing)
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Equipment
- oven
- large roasting pan or cast iron skillet
- mixing bowl
- knife
- cutting board
- tongs
Nutrition per serving
- Calories520
- Protein38 g
- Carbs25 g
- Fat30 g
Step-by-step
Step 1
Preheat the oven to 200°C (390°F).
Step 2
In a mixing bowl, toss the root vegetables with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them evenly in a large roasting pan or cast iron skillet.
Step 3
In the same bowl, toss the sliced mushrooms with 1 tablespoon of olive oil, half the garlic, half the sage, and a pinch of salt and pepper. Set aside.
Step 4
Pat the chicken thighs dry with paper towels. Rub them with the remaining olive oil, salt, and pepper.
Step 5
Arrange the chicken thighs skin-side up on top of the root vegetables in the roasting pan. Roast for 20 minutes.
Step 6
Remove the pan and carefully nestle the mushrooms around the chicken and vegetables. Scatter the remaining garlic and sage on top.
Step 7
Return to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 74°C (165°F), the skin is golden and crispy, and the vegetables are tender.
Step 8
Optional: Remove the pan from the oven, drizzle the balsamic vinegar over the vegetables, and dot the chicken with butter for extra richness before serving.
Step 9
Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
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