The Good Plate

An easy to make chicken dish you can have on the table in under an hour

Welcome to The Good Plate's kitchen.  I'm Adrienne.  Today, we're making Baked Chicken with Mushrooms.


9x13 inch casserole Chicken legs and thighs Mushrooms Green Onions White Wine Butter, Salt and Pepper Sunny Paris

Let’s get started!

Add the olive oil to the hot pan. When the oil starts to smoke, add the chicken legs.

Set the legs aside and brown the thighs.  Start them skin side down and brown them on both sides



Cut the mushrooms into quarters. Slice the green onions about a half inch each.  Cut them on the bias for great presentation.

Use a white wine that you like to drink. Sprinkle salt and pepper plus Sunny Paris on the chicken and dot it with butter.

Wine and Seasoning


Bake the chicken at 350°F / 176°C for about 30 minutes or until it reaches 160°F / 71°C on an instant-read thermometer.

Be careful taking it out of the oven.  Let the chicken rest for about 10 minutes before serving it.  Have your sides ready to serve.


Serve this with white wine that you enjoy.  Allow two pieces of chicken per person. Here, it's served with wild rice pilaf and carrots.

More Ideas

Roasted Vegetables 

Adrienne Boswell

Roast the vegetables while baking the chicken

No-Bake Tiramisu