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Chicken and Cremini Mushroom Traybake with Roasted Red Pepper Sauce

Chicken and Cremini Mushroom Traybake with Roasted Red Pepper Sauce

By Phoebe MaglathlinOctober 14, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

Savory roasted mushrooms and a subtly sweet scallion-accented pan sauce are delicious accompaniments to crisp-skinned chicken seasoned with ground fennel, granulated garlic and dried oregano. If you can’t find ground fennel seed at the supermarket, grind your own by processing a generous 1 tablespoon whole fennel seeds in a spice grinder until fine and powdery.

Tip

Don't feel that you need to roast your own peppers for this recipe. We used jarred roasted peppers and they worked perfectly well.

Ingredients
  • 1

    tablespoon ground fennel seeds

  • 1

    tablespoon granulated garlic

  • Kosher salt and ground black pepper

  • 1½

    pounds cremini mushrooms, trimmed, kept whole

  • 2

    roasted red peppers, kept whole

  • ¼

    cup extra-virgin olive oil

  • 3

    pounds bone-in, skin-on chicken parts, trimmed and patted dry

  • 1

    tablespoon firmly packed light or dark brown sugar

  • 1

    tablespoon dried oregano

  • 10

    medium garlic cloves, peeled

  • 2

    teaspoons unseasoned rice vinegar

  • 4

    scallions, thinly sliced

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the fennel, granulated garlic and 2 teaspoons salt. In a medium bowl, toss the mushrooms and red peppers with 1 tablespoon of the spice mixture and the oil; set aside.

Into the remaining spice mixture, stir the brown sugar, oregano, 1 tablespoon salt and 2 teaspoons pepper.

Step 2

On a rimmed baking sheet, evenly season both sides of the chicken parts with the spice mixture. Place the garlic cloves in the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting.

Place the roasted peppers around the chicken, then scatter the mushrooms in an even layer on top the peppers.

Step 3

Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.

Step 4

Using tongs, transfer the chicken and mushrooms to a platter and transfer the roasted peppers to a cutting board; leave the garlic on the baking sheet. Carefully pour ¼ cup water onto the baking sheet, then use a wooden spoon to scrape up any browned bits.

Pour the liquid, along with the garlic cloves, into a medium bowl. Roughly chop the roasted peppers and add to the bowl, then use a fork or potato masher to mash the mixture until almost smooth. Stir in the vinegar and half the scallions, then spoon the sauce over the chicken. Sprinkle with the remaining scallions.