Umami Roast Chicken

Poultry

Prep Time: 10 mins Cook Time: 45 mins Servings: Serves 4 Source:

Ingredients

⅔ cup plain coconut yogurt (or use ½ cup full fat coconut milk + 2 tablespoons lemon juice)

2½ teaspoons Magic Mushroom Powder

1 teaspoon Red Boat fish sauce

6 cloves of garlic, minced

3 pounds chicken thighs

Directions

In a large bowl, combine the coconut yogurt, Magic Mushroom Powder, and garlic. Mix it all together.

Toss in the chicken thighs and mix until well coated. Marinate in the fridge for at least 30 minutes and up to a day.

When you’re ready to cook the chicken, heat the oven to 400°F convection or 425°F conventional with the rack in the middle position. Shake off the excess marinade and arrange the chicken, skin-side down, on a stainless steel wire rack in a rimmed baking sheet.

Roast the chicken for 45 minutes, rotating the tray and flipping the thighs skin-side up at the halfway point.

The thighs are done when the skin is browned and the internal temperature of the chicken in the thickest part is at least 165°F.