Roasted Marinated Chicken Recipe

Marinate

In a large bowl or resealable bag, whisk together 1 cup white wine, 3 tbs olive oil, minced garlic, lemon juice, chopped rosemary, thyme, Dijon mustard, 2 tsp kosher salt and 1 tsp black pepper. Add chicken thighs, toss to coat, press out excess air if using a bag, and refrigerate for at least 1 hour or up to overnight.

Bring to room temperature

Remove the chicken from the refrigerator 30 minutes before roasting so it comes closer to room temperature. Preheat oven to 425°F (220°C).

Sear and roast

Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. Remove chicken from marinade (reserve marinade) and pat the skin dry. Place chicken skin-side down and sear until skin is golden brown and releases easily, about 5–6 minutes. Flip and sear the other side 2 minutes. Transfer skillet to preheated oven and roast until internal temperature at thickest part reaches 165°F (74°C), about 18–25 minutes depending on size. Transfer chicken to a plate and tent loosely with foil to rest while you make the sauce.

Return the skillet used for chicken to medium heat (if using a different pan, warm it). Add 2 tbs butter and 1 tbs olive oil. When butter foams, add chopped shallot and sauté until translucent, about 2 minutes.

Add sliced mushrooms and cook, stirring occasionally, until they release their juices and begin to brown, about 6–8 minutes. Season with 1 tsp salt and 1/2 tsp pepper.

Pour in the reserved marinade and 1 cup white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by roughly half, about 4–6 minutes (ensure marinade cooked through).

Add 1 cup chicken stock and simmer until sauce slightly thickens, about 5 minutes. If you prefer a richer sauce, stir in 2 tbs heavy cream and simmer 1–2 minutes more.

Taste and adjust seasoning. Stir in chopped parsley. Spoon sauce and mushrooms over rested chicken before serving.

While chicken roasts, heat 1 tbs olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant but not browned, about 30 seconds.

Add baby spinach in batches, tossing between additions, until wilted, about 2–3 minutes total. Season with 1/2 tsp salt, 1/4 tsp pepper and lemon zest. Remove from heat and keep warm.

Rinse rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, 2.75 cups water, 1 tbs butter and 3/4 tsp kosher salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. Remove from heat and let sit, covered, for 10 minutes to steam.

Fluff rice with a fork, gently stir in sliced scallions and optional chopped parsley or chives. Adjust salt to taste and keep warm until serving.