My sister got me a Le Creuset Roasting Pan with a rack for Christmas. I'm in love. I've been using it lately without the rack and simply roasting up meat + vegetables. It's much bigger than a baking sheet, so I can get more food on there = more meals out of the cooking time. Plus, because of the size, I'm able to get a really amazing crisp on the chicken skin and the mushrooms because the pan isn't overcrowded.
I love the combination of dijon mustard, white wine, garlic and fresh herbs. The bone-in chicken breast really gets juicy too, which then lends its flavor to the mushrooms. All in all, it's a beautiful dish that's very simplistic with classic flavors and quick and easy to put together. Plus, it looks and tastes like you spent a lot more time on it than you did. ;)
The Ingredients:
Bone-In Chicken Breasts:
When I find these on sale, especially the organic ones or the Amish Country ones (no idea why, they just taste better), I stock up on these. It's the best of both worlds! The chicken is even juicier from the bone-in, but, it's white meat from the chicken breast, which I prefer. I love the skin-on too because it allows you to roast it up and get an extra crispy skin.
If you can't find these, chicken breasts are fine, chicken thighs are fine, chicken thighs bone-in are fine...just be mindful of the cooking time with these. I roasted mine for an hour to ensure the mushrooms were cooked just how I wanted them and the chicken breasts were done and had a crispy skin, with chicken breasts, depending on how thick they are, you could get away with 25 minutes and they may be done. If that's the case, give your mushrooms a head start.
Mushrooms:
In this case, I used pre-sliced organic bella mushrooms. Any of the firmer-type mushrooms will be fine for this dish. White button mushrooms, cremini, sliced portabellos...all would work just fine.
Let's Get Cooking:
I know there are a lot of articles lately that say don't rinse your chicken breast because apparently chicken juice can fly wildly all over your kitchen. I'm not sure what kind of rinsing these people are doing, but I rinse my chicken and it's cool if you want to also. So I do that first :)
Next I got the oven preheated to 400° and prepared the dressing for the chicken. This is a pretty simple mix of flavors. Dry, white wine, olive oil, lemon juice, and fresh herbs. I didn't salt the dressing as I prefer to salt the skin directly to ensure it's well-seasoned in addition to flavorful from the dressing. Once that's done, time to get the mushrooms and the chicken into the pan.
I drizzled olive oil down to ensure nothing sticks, put down my chicken breasts and spread out the mushrooms around the chicken. Drizzling a bit more olive oil, I then seasoned the whole pan with salt, pepper and tarragon before adding the dressing to each chicken breast.
That's it. Time to roast for one hour then enjoy!!
After roasting for an hour, I took the chicken out to let it rest. You can see all the juices that come off the dressing and the chicken breasts. Give the pan a good stir to let those mushrooms soak it all up before serving.
We kept it simple with Basmati rice and green beans and it was enjoyed for multiple meals!
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