Umami Roast Chicken is a super simple and delicious Whole30- and Keto-friendly dish that uses my Magic Mushroom Powder. It’s a fool-proof weeknight chicken supper!
Magic Mushroom Powder is the BEST!
Have you tasted the power of my Magic Mushroom Powder yet? This (totally non-hallucinogenic) seasoning salt is one of my favorite flavor boosters—period. You can totally make it yourself—or save yourself the time and mess by buying bottles online from The Spice Lab! They ship nationwide and you can save 15% off with the one-time coupon code LETSGO.
I use a sprinkle of Magic Mushroom Powder in place of salt in almost all of my savory recipes. The pulverized porcini mushrooms add an indescribable deliciousness to every dish you dust it with. Case in point: this crazy-simple Umami Roast Chicken!
What Coconut Yogurt is the best for Umami Roast Chicken?
This recipe uses plain coconut yogurt, and some of my favorite brands include Anita’s Coconut Yogurt and Coyo. For those of you who are doing a Whole30 and worried about whether coconut yogurt is a compliant ingredient, I got you covered: I checked with the Whole30 headmistress herself, Melissa Hartwig, to ask if plain coconut yogurt with no junky ingredients (like the brands I listed above) is Whole30-compliant if used in a recipe like this one. Her answer?
Coconut yogurt is a pretty new product, and I’m treating it like nut cheeses. Technically compliant in any context—as long as the ingredients are compliant, of course. I’d really prefer it if people didn’t turn it into a breakfast bowl with dried fruit and coconut… but even that’s not against the RULES, just against my RECOMMENDATIONS. In the context you are describing, totally fine for the Whole30.
So don’t worry—you can totally make this nomtastic recipe on your Whole30! (You can do it even if you can’t find plain coconut yogurt anywhere: just use full fat coconut milk + lemon juice!)
Time to make Umami Roast Chicken!
Serves 6
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 bone-in, skin-on chicken thighs
Equipment:
- Measuring cups
- Measuring spoons
- Large bowl
- Garlic press
- Rimmed baking sheet
- Stainless steel wire rack
- Instant-read meat thermometer
Method:
In a large bowl, combine the coconut yogurt, Magic Mushroom Powder, fish sauce, 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.
Enjoy!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Umami Chicken
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 bone-in skin-on chicken thighs
Instructions
- In a large bowl, combine the coconut yogurt, Magic Mushroom Powder, fish sauce, 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.
Video
Notes
- Note about the plain coconut yogurt: Some of the brands I like include Anita’s Coconut Yogurt, Living Cultures Super Food, and Coyo. No coconut yogurt? No prob! Just use full fat coconut milk + lemon juice!
- If you use boneless, skinless chicken thighs, decrease the total cooking time to 30 minutes or cook until the final internal cooking temperature is 165°F.
- If you're using chicken breasts, make sure you don't over cook them! Cook until the final cooking temperature is 150°F and not too much higher!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you air fry these instead of convection roast?
Definitely! 400 F for 20 minutes or so!
Hi Michelle,
I was going to make this tonight (2/23) but something came up and I don’t have time. I put it in the marinade at about 4:00 today, will it be ok in the marinade until tomorrow night? I did the spatchcock option. 🙂
Thank you,
Mandy
Should be fine!
I made this today in the air fryer. So delicious!
I’ve been making this recipe for years so it’s about time I leave a rave review! This is one of my top five go-to recipes for weeknights and company alike. Everyone loves it! I broil the skin side for a few minutes at the end to get it extra crispy. I have sent your magic mushroom seasoning along with this printed recipe as gifts!