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!

A platter filled with Nom Nom Paleo's Whole30-friendly Umami Roast Chicken

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.

Image of the Nom Nom Paleo Magic Mushroom Powder bottle and spice blend

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!

A person is holding up a plate of 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:

  •  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:

Method:

In a large bowl, combine the coconut yogurt, Magic Mushroom Powder, fish sauce, and garlic.

Someone adding minced garlic to a bowl.

Mix it all together.

An overhead shot of the marinade for Umami Roast Chicken being stirred together with a spoon.

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

Someone using their hands to combine the chicken thighs and marinade for Umami Roast Chicken

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…

A tray of Umami Roast Chicken is being placed in the oven with the skin side down.

…rotating the tray and flipping the thighs skin-side up at the halfway point.

Umami Roast Chicken being flipped over skin side up in the oven.

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.

A finished tray of Umami Roast Chicken fresh from the oven.

Enjoy!

A close up shot of Umami Roast Chicken on a platter.


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

4.97 from 28 votes
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings 6 servings
Umami Roast Chicken is a super simple and delicious Whole30 dish that uses my Magic Mushroom Powder. It's a fool-proof weeknight chicken supper!

Ingredients  

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

Calories: 488kcal | Carbohydrates: 3g | Protein: 32g | Fat: 38g | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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56 Comments

  1. 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