Directions
Preheat your oven to 400°F / 200°C.
Pat the chicken thighs dry and season them generously on all sides with the salt, pepper, and 2 teaspoons (10 ml / 0.3 fl oz) each of the oregano, rosemary, and thyme.
Heat the olive oil in a large, ovenproof skillet, preferably cast-iron, over medium heat.
Once shimmering, place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is deeply golden and crispy.
Flip the chicken thighs and immediately transfer the entire skillet to the preheated oven.
Bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F / 74°C.
Carefully return the skillet to the stovetop.
Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
Add the quartered mushrooms to the hot skillet.
Cook over medium heat for about 5 minutes, stirring occasionally, until they've released their moisture and are nicely browned.
Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom.
Stir in the Dijon mustard, minced garlic, and the remaining 2 teaspoons (10 ml / 0.3 fl oz) each of oregano, rosemary, and thyme.
Simmer for 3 minutes until the sauce has slightly thickened.
Plate the chicken and pour the mushroom pan sauce generously over the top.
Garnish with fresh parsley, if desired, and serve immediately.
Pat the chicken thighs completely dry with a paper towel before seasoning. A dry surface is the key to achieving that perfectly crispy, golden-brown skin.
When adding the chicken stock, use a wooden spoon to scrape up all the browned bits from the bottom of the skillet. This is called 'deglazing' and it adds immense flavor to your sauce.
