Herb Roasted Chicken in Creamy White Sauce with Mushroom and Potatoes
Herb-roasted chicken in creamy white sauce with mushrooms and potatoes—juicy, flavorful, and comforting. Perfect for cozy evenings.
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Cooking tools:
- Instant-read thermometer
- Roasting pan
- Oven
- Stove
- Skillet
- Pot
- Colander
- Mixing bowl
- Whisk
- Fork
- Spoon
- Measuring spoon
- Cutting board
- Chef's knife
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g mushrooms, sliced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 6 medium-sized potatoes, peeled and cut into 1-inch cubes
- 1 tablespoon fresh parsley, chopped (for garnish)
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