Roast Chicken with Mushrooms

Step 1

Preheat oven to 425°F. Spread the 12 oz frozen fries on a baking sheet and bake until golden and crispy, about 25 minutes, shaking halfway.

Step 2

Pat the 4 chicken thighs dry and season both sides with the 1 tsp salt and 0.5 tsp pepper.

Step 3

Heat the 2 tbsp olive oil in a large oven-safe skillet over medium-high. Place chicken skin-side down and cook until golden brown, about 5 minutes. Flip and cook 3 more minutes. Remove chicken to a plate.

Step 4

Add the 8 oz sliced mushrooms and 2 minced garlic cloves to the skillet. Cook, stirring, until mushrooms release their liquid and start to brown, about 5 minutes.

Step 5

Pour in the 1 cup heavy cream and scrape up any browned bits. Bring to a simmer, then return chicken to the skillet, skin-side up.

Step 6

Transfer skillet to oven and roast until chicken is cooked through (165°F) and sauce thickens slightly, about 15 minutes.

Step 7

Serve chicken and mushrooms with the crispy fries on the side.