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Vinegar Chicken With Crisp Roasted Mushrooms

cooking.nytimes.com
  • 50 minutes
  • Serves 6

INGREDIENTS

3 1/2 lb

skin-on chicken

1 serving

kosher salt and ground pepper

2 tbsp

canola oil

2 media

onions

1/4 cup

distilled vinegar

1/2 bunch

thyme

2 lb

mushrooms

3 tbsp

olive oil

1 serving

kosher salt and ground pepper

2 heads

little gem lettuces

2 tbsp

lemon juice

1 tbsp

lemon zest

1 serving

kosher salt and ground pepper

1 serving

sumac

1 serving

olive oil