Wednesday, April 05, 2006

Recipe for Pan Roasted Chicken with Mushrooms, Onions, and Rosemary

A while back my good blog friend Lisa had a little contest, which I won. Lisa sent me a copy of Eat This Book by Tyler Florence. I didn't know much about him before this, although I'd seen him once or twice on The Food Network, but the cookbook was great. (Thanks again, Lisa.) I marked about 10 pages of recipes I wanted to try, and this was the first one I've gotten to.

Now Lisa has decided she isn't going to write a blog any more, but we're still friends. She sends me great e-mails and I'm hoping for her and Rorie to come to Utah sometime to visit. Lisa is a vegetarian and I'm pretty much someone who eats anything, but I think she'll forgive me if the first recipe I share from the book is for chicken.

This recipe was fantastic. The taste was amazing for such a simple collection of ingredients. It produced some of the most moist and flavorful chicken thighs I've ever cooked. There was just a hint of the flavor of rosemary and onion in the chicken, and the same flavor in some delicious pan juices that would have been great over rice.

Pan Roasted Chicken with Mushrooms, Onions, and Rosemary
(Makes 4 servings, adapted from Eat This Bookby Tyler Florence.

8 chicken thighs with skin on and bone in
salt/pepper to season chicken (I used Vege-Sal)
1-2 T olive oil (depending on your pan)1 red onion chopped in 1 1/2 inch pieces
8 oz. sliced mushrooms
fresh rosemary springs (I used about 10 sprigs)

Preheat oven to 350 F. Trim chicken thighs very well, removing most of the skin and as much of the fat as you can, including the pocket of hidden fat on the back side of each thigh. Leave enough skin to cover the top side of each thigh. Season thighs well on both sides with salt and pepper. (You could also use skinless chicken if you prefer.)

Heat large frying pan, add olive oil, and brown chicken very well on both sides. Don't rush this step, I browned my chicken for about 10 minutes.

Remove chicken from frying pan and place in glass casserole dish. (The original recipe called for the chicken to be roasted in the frying pan, but I didn't have a frying pan which can go in the oven.) Pour out most of the fat from the pan, then put onions in and saute 2 minutes. Add mushrooms and saute 2 minutes more. Mix in rosemary. (Keep the sprigs fairly large so you can pick them out when the dish is cooked.)

Pour mushrooms and onions over chicken pieces. Roast 40-45 minutes, until chicken and veggies are done and your house is smelling delightfully of rosemary.

The original recipe called for removing the chicken and veggies to a plate and keeping them warm while you make a sauce with the juice left in the pan. Tyler Florence boiled down the liquid (after removing some of the fat), then added some water and lemon juice. I thought the liquid that was left tasted great just like it was, especially since I had trimmed off most of the fat before I cooked my chicken.

South Beach Suggestions:
Chicken thighs with skin are a "very limited" food in The South Beach Diet Good Fats, Good Carbs Guide, because of the high saturated fat. I make them more healthy by trimming off the fat, but this would still be something to eat only once in a while. Serve it with a salad like Arugula and Sweet Mini-Pepper Salad

About Ingredients:
I do use dried rosemary sometimes, but I greatly prefer fresh rosemary. If you grow rosemary in the summer, try freezing fresh rosemary.  At the end of the season, cut off the stems and put them in the freezer in a ziploc bag. You can take a few out at a time, and use them all winter in things where you want the flavor of fresh rosemary.
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More to Chew On:


  1. First of all this is a wow second ly I have tagged you for a meme, here

    I know I know, its been a long time,sorry *smiles* had a busys schedule, though i have managed to post.

  2. Oooh, this looks good!

    I have made a few of Tyler Florence's recipes, they always turn out really, really tasty.

  3. Count me in .... I can't wait to visit you & Vanessa in Utah! And that chicken looks good!

  4. Oh, you can tell that is a great dish!! I can practically taste it. I have to make that.


  5. That looks so awesome, I've bookmarked it for "special", but I wonder why we couldn't do it with chicken breasts instead. Would that make it more SBD friendly?

  6. I don't what it is about Tyler Florence but something about him really irritates me. I can never watch a program with him in it without changing channel pronto. But I must admit he has some good recipes. That dish looks absolutely delish!

  7. I miss Lisa. How nice of you to connect us with her again, via your beautiful meal.

  8. I made this tonight for dinner for my husband and I, except I used pork chops instead of chicken thighs. It was fabulous. The smell literally made our mouths water. We were so hungry by the time we sat down to eat we gobbled it down. The only other things I changed were that I threw in a few quartered small red potatoes and I left the mushrooms whole. Thanks for the great recipe!

  9. Kalyn, I can't believe how simple that recipe is and how beautiful and tasty it looks in that picture. I'm so glad you a) won that contest and b) got a new cooking book. Congrats!

  10. Wow, I'm behind on responding to comments.

    Tony - will do it this weekend.

    Erin - I am planning to try more.

    Rorie - Can't wait.

    Sher - It was quite awesome if I do say so myself.

    Ruth - You could use breasts, which would be better, but I'd reduce the cooking time don't you think?

    MM - I do agree that he seems a bit cocky. But the book is great.

    CC - I do miss her too. I'm glad we can keep in touch.

    Glenna - Thanks for the feedback. Good idea to try it with pork chops.

    Mona - Thanks. I was so happy to get the book.

  11. I know this is an old recipe but I just made it for Sabbath dinner because I had a whole box of Costco mushrooms and bag of Costco onions and it was a HUGE HIT. I highly recommend it.

  12. Cynthia, thanks for letting me know you liked it. I remember I was also amazed that such a simple recipe was so good.

  13. hmm no salt or pepper? this is quite interesting. I followed the recipe exact, except I did not have any mushrooms. Instead I just tossed in what I had, squash. I'm fairly new to cooking food other than Indian dishes, so I'm not sure if it was the best idea to add the squash. Let's hope it turns out good.

  14. The recipe says "salt/pepper to season chicken" and "Season thighs well on both sides with salt and pepper."

    Not sure if squash will give as much flavor as the mushrooms, but I would definitely add some salt and pepper if you see this.

  15. How do you think this would work with chicken breasts instead of thighs?

    1. If you use chicken breasts with the bone and some skin left on as the recipe calls for, I think it might work. You'd need to be careful not to overcook the chicken though or it will dry out. I don't think boneless or skinless chicken breasts will work for this at all.

  16. So sorry, someone has already asked that! I must have overlooked that comment! What should I reduce the cooking time to? Thank you!

    1. I still agree with my comment above that if you want to use breasts, bone-in and skin-on will be better. I haven't made it that way so I can't give you an exact cooking time, but I would start checking after about 25 minutes or so.


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