Roasted Chicken with Mushroom Jus

I made some roasted chicken thighs with mushroom jus to serve with my Fall apple risotto for the perfect Fall weekend dinner. Keep in mind, my risotto bakes at 350 F, but the chicken roasts at 425 F. Because of this, I roasted my chicken in a 9-inch square pan in my toaster oven while the risotto baked in my regular oven. Feel free to roast your favorite chicken pieces, mine happens to be bone-in, skin-on thighs.

Looking for other chicken thigh recipes? Try my roasted chicken thighs with onion porcini jus or my chicken thighs with creamy mustard sauce.

Prep Time 20 minutes

Cook Time 1 hour

Serves 4-6 people

Ingredients

Roasted Chicken Thighs

4-6 bone-in, skin-on chicken thighs

1/2 tsp dried sage

1/2 tsp dried thyme

1/4 tsp salt

1/4 tsp black pepper

Mushroom Jus

1 tbsp vegetable oil

8 oz mushrooms, sliced

1/4 c onion, chopped

1/2 tsp minced garlic

1/8 tsp dried thyme

1/4 c dry white wine

1 c chicken stock

1 tbsp each apple cider vinegar and cold butter

Preparation

For the chicken, preheat the oven to 425 F, then in a small bowl combine sage, thyme, salt, and pepper. Pat chicken dry with paper towels then sprinkle seasoning all over both sides of your chicken, rubbing it in with your fingers. Place the chicken skin side up on a foil-lined rimmed baking sheet then roast 45 minutes. Remove the chicken from the pan and then pour off and reserve the pan juices. Return chicken to the pan and pop it back in the oven to roast for another 10-15 minutes. When the chicken comes out, cover and keep warm.

In a medium saucepan heat oil over medium heat, then add mushrooms and onion. Cook, stirring occasionally until liquid has evaporated and mushrooms are lightly browned 5 to 8 minutes. Add garlic and thyme then cook an additional minute. Carefully add the wine then increase heat to medium-high. Cook and stir, scraping up any browned bits from the bottom of the pan until wine has nearly evaporated, about 2 minutes. 

Add the chicken broth, the juices from the baking pan, and bring to a boil. Reduce heat and simmer until slightly thickened, 15-20 minutes. Stir in vinegar and butter. Season to taste with salt and black pepper. Serve your roasted chicken thighs with mushroom jus.

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