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Chicken and Cremini Mushroom Traybake with Roasted Red Pepper Sauce
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.
4
Servings
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.
50 minutes
Ingredients
-
1
tablespoon ground fennel seeds
-
1
tablespoon granulated garlic
Directions
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01Heat 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.
Reviews
February 2, 2024
TOO SALTY!!!
I read the previous reviews, regarding the salt, so I decreased it by over half. Still too salty for me. I learned some good techniques, but I will not be following this recipe again.
This was fantastic: I wasn't certain how this would turn out but since we all like the ingredients, I gave it a try. In reading it through, I thought it would be too salty so I reduced the salt in the spice mixture used on the chicken to 1 teaspoon. I used chicken thighs because I think they always hold up better to oven heat; my jarred red peppers were at the bottom of the jar so they weren't whole but worked fine. My mushrooms were huge, I cut them in half and placed them cut side down. There were enough drippings from the chicken and mushrooms that I didn't need to add water to make the fabulous pan sauce. Don't forget the vinegar, it really wakes things up. Definitely a keeper. Served it with plain white rice as a foil to the rich sauce.
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This recipe calls for 2 teaspoons + 1 tablespoon salt which is far too much salt. I used kosher salt and less than the recipe called for, but it was far too salty. We didn’t enjoy it and it was a waste of time and ingredients. I think it would be good if you replaced the tablespoon of salt with a teaspoon. I am very disappointed!