Rustic herbed chicken and mushrooms

Tip: Make two portions. Serve the first with rice and/or leafy vegetables, save the second to use in a creamy pasta dish.

Step one: TAKE CHICKEN OUT OF REFRIGERATOR, GENIUS. It’s actually not a bad thing if it’s still a little chilled when it goes on the oven (so it’ll stay moist inside), but you don’t want it freezing either. Then, step two: PREHEAT OVEN, GENIUS. 400-425 F. Ish.

Line a baking tray with aluminium foil. Spray with olive oil.
Skin and halve/quarter three or four cloves of garlic.
Clean, DRY, and halve mushrooms (crimini or baby bella are nice here).
Slice the slightly chilled chicken, trim fat, and season generously with salt, pepper, thyme, parsley, rosemary, and/or similar. I use boneless, skinless chicken thighs.

[Note: Slicing the chicken and mushrooms will cook this dish in about 10mins. This will cause the juices to leak out, but that’s just fine as you’ll use it to dress the salad or rice dish.]

Finally: Put in oven. Set timer for 10mins. When done, check meat to make sure no longer translucent on the inside. Spoon juices and then meat and mushrooms into bowl lined with arugula or rice. Do this quickly and the heat and moisture from the dish will ‘wilt’ the arugula sufficiently so you won’t have to do it in a pan. Serve and celebrate your slothly efficiency.

Verdict: This dish was edible when made with chicken breasts; switching to thighs made it much much better.


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