Description
This Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes is a comforting and flavorful dish featuring tender, oven-roasted chicken thighs seasoned with Italian herbs. Accompanied by crispy roasted potatoes and savory mushrooms sautéed in garlic, all smothered in a rich, creamy Parmesan sauce, this meal is perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Chicken and Seasoning
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon dried Italian herbs (e.g., basil, oregano, thyme)
- 1 tablespoon fresh parsley, chopped
Vegetables
- 4 medium potatoes, peeled and cubed
- 1 medium onion, chopped
- 3 cups fresh mushrooms, sliced
- 4 cloves garlic, minced
Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a large roasting pan by lightly greasing it with cooking spray or a little olive oil to prevent sticking.
- Prepare Chicken Seasoning: In a small bowl, mix together the olive oil, salt, black pepper, dried Italian herbs, and fresh parsley. Rub this herb mixture all over the chicken thighs, ensuring they are evenly coated for maximum flavor.
- Arrange Potatoes and Onion: In the prepared roasting pan, scatter the cubed potatoes and chopped onion evenly across the base. Drizzle them with a little olive oil and season with a pinch of salt and pepper. Toss gently to coat all pieces thoroughly.
- Roast Chicken and Vegetables: Place the seasoned chicken thighs on top of the potatoes and onions in the roasting pan, keeping the skin side up. Roast in the preheated oven for about 30 minutes until the chicken starts to brown.
- Sauté Mushrooms and Garlic: While the chicken roasts, heat a skillet over medium heat. Add olive oil and sauté the sliced mushrooms for 5-7 minutes until golden brown. Add minced garlic and cook for an additional minute to release its aroma.
- Prepare Creamy Sauce: In a medium saucepan, combine heavy cream, chicken broth, and grated Parmesan cheese. Stir continuously until the cheese is melted and the mixture is smooth. Add lemon juice and season with salt and pepper to taste. Heat gently, avoiding boiling.
- Add Sauce and Continue Roasting: After 30 minutes, remove the roasting pan from the oven carefully. Pour the creamy sauce evenly over the chicken and vegetables. Return the pan to the oven and roast for another 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Rest and Garnish: Once fully cooked, take the pan out of the oven and let the chicken rest for about 5 minutes. Garnish with additional fresh parsley if desired before serving to add a fresh, vibrant touch.
Notes
- Ensure chicken thighs are bone-in and skin-on for maximum flavor and juiciness.
- Do not boil the creamy sauce; heating gently preserves its smooth texture.
- Using fresh parsley for garnish enhances the dish’s aroma and visual appeal.
- Check chicken’s internal temperature with a meat thermometer to ensure safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
