Vinegar Chicken with Crisp Roasted Mushrooms

It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.

This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.

I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!

Yield: 6 servings

For the Chicken:

  • 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
  • Kosher salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1-inch wedges
  • 8 large garlic cloves, smashed and peeled
  • 1/2 cup red wine vinegar or white distilled vinegar
  • 1/2 cup chicken stock or water
  • 1/2 bunch thyme, plus leaves for garnish

For the Roasted Mushrooms:

  • 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
  • 3 T olive oil
  • Kosher salt and freshly ground black pepper

For the Lemony Salad Greens with Sumac & to Serve:

  • mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
  • 2 T fresh lemon juice
  • 1 T finely grated lemon zest
  • Kosher salt and ground pepper
  • sumac, for sprinkling
  • Olive oil, for drizzling
  • crusty bread, for serving
  • Greek yogurt, labneh, or sour cream, for serving
  1. Dry chicken with paper towels and season chicken with salt and pepper.
  2. Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
  3. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
  4. Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
  5. Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
  6. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
  7. Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
  8. Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
  9. If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
  10. Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
  11. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Additional Suggestions to Complete the Meal:

  • Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
  • Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
  • Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.

Chile-Butter Chicken With Vinegared Potatoes, Scallions, & Herbs

One of my friends is always encouraging me to roast a whole chicken for dinner. Well, needless to say, I have a couple fabulous roast chicken dishes to share! I am so happy that I always take her advice. 🙂

I loved all of the fresh herbs in this first dish- especially because I had tons of CSA cilantro and parsley at the time. The chicken is also roasted over a bed of sliced potatoes- which soaked up a lot of the wonderful pan drippings. Delicious! This wonderful sheet pan recipe was adapted from The New York Times, contributed by Alison Roman. I used a larger chicken and increased the amount of potatoes and garlic.

Yield: Serves 4 to 6

  • 1 (4 1/2 to 5 pound) chicken, or 4 1/2 to 5 pounds bone-in, skin-on chicken parts
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 2 tablespoons olive oil, plus more as needed
  • 2 teaspoons red-pepper flakes
  • 1 teaspoon hot smoked paprika
  • 4 garlic cloves, finely grated
  • 2 pounds Yukon Gold potatoes, scrubbed and sliced 1/4-inch thick (I used a mandoline)
  • ¼ cup distilled white vinegar
  • 1 cup cilantro and/or parsley, tender leaves and stems, coarsely chopped
  • 2 scallions, thinly sliced
  1. Heat oven to 425 degrees, preferably on convection roast. Season chicken with salt and pepper; set aside.
  2. Melt butter and 2 tablespoons olive oil in a small pot over medium heat. Add red-pepper flakes, paprika and grated garlic and swirl to combine. Let sizzle a minute or 2 to really infuse the butter, and remove from heat.
  3. Layer the potatoes on a rimmed baking sheet, drizzle with vinegar, season with salt and pepper and drizzle with a bit of olive oil.
  4. Place chicken on top of potatoes, breast side up, and drizzle with the chile butter, drizzling any extra butter onto the potatoes.
  5. Place in oven and roast until chicken and potatoes are deeply golden brown, and chicken is cooked through, 45 to 55 minutes for a whole chicken, 40 to 45 minutes for parts. (I used the oven temperature probe and cooked the whole chicken until the temperature in the thickest part of the breast reached 165 degrees.) 
  6. Remove from oven and let chicken rest on potatoes for a few minutes so the juices mingle with the potatoes. Carve the chicken (or slice the pieces) and transfer to a large plate or platter along with potatoes.
  7. Scatter with herbs and scallions before serving.

Tzatziki

My mom made this Greek dish a lot when I was growing up. Long long ago, she spent a lot of time in Greece and still absolutely loves Greek food. This dish is great and very versatile. It can be eaten as an appetizer with pita bread, for a light lunch, as a condiment, or as a side dish. It is quick, healthy, and flavorful.

At my bridal shower- also long long ago- each guest brought a recipe to contribute to a special recipe book. This authentic Tzatziki recipe was contributed by my Greek next door neighbor.

Tzatziki tastes better if made with thick yogurt. You can easily make thick yogurt by straining regular plain yogurt inside cheesecloth over a bowl. I usually use store bought Greek yogurt.

  • 1 medium cucumber, seeded (I use a seedless English cucumber)
  • 1 cup Greek yogurt or strained plain yogurt
  • 1 T olive oil
  • 1-2 tsp vinegar (I use red wine vinegar or lemon juice)
  • freshly ground black pepper, to taste
  • coarse salt, to taste
  • fresh dill, chopped, to taste
  • 1-2 cloves garlic, minced through a garlic press
  1. Peel the cucumber and cut it into very small and thin pieces, slice it into rounds on the the thinnest mandolin setting, or grate it.
  2. Add the rest of the ingredients and mix.
  3. Leave in refrigerator one to two hours. Serve with toasted pieces of pita bread, if desired.

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