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 these umami-packed tins of Magic Mushroom Powder at Whole Foods Market stores nationwide! (p.s. My sister found some in the Asian food section in Fort Lauderdale, so ask a store employee if you can’t find it.)
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
Pamela says
This looks great! I can’t wait to make it. It looks like you use bone-in chicken thighs. Will boneless thighs work as well?
nomnompaleo says
Yes, the cooking time would be reduced to about 30 min. The final internal temperature would still be 165 F.
nomnompaleo says
Yes, but the cooking time will be less — maybe 30 min or so depending on the size of the thighs. Check that the final internal temp is 165 F.
Mitch says
Where is the fish sauce, I assume in the yoghert mix.
nomnompaleo says
Yes! I fixed the omission! Thanks for your catch!
rachel sewell says
Is this seasoning sold anywhere in the Dallas-Fort Worth area?
gin says
I’m not sure about Dallas but I found it in Houston – on the counter in the seafood department, oddly enough!
rachel sewell says
Thank you! I ended up making it because all of the Whole foods near me were out of stock. Came out great! I made a coconut mushroom gravy with it. Yum!
Nancy Cheng says
If we don’t have coconut yogurt and are not doing whole 30, is regular Greek yogurt a possible substitution?
Jessica says
That’s what I would do.
nomnompaleo says
Yep!
Shelly Erasmus says
This recipe looks fantastic! I have Anita’s plain coconut yogurt but I don’t have chicken thighs. Could I make this with chiicken wings and/or skinless chicken breasts? If so, would the cooking time change? Thank you!! ps – just made your curried broccoli soup – sooo good on an arctic east coast day.
nomnompaleo says
I’m not a fan of skinless chicken breasts, but if that’s all you have, I’d use those instead of the wings (only because this recipe’s better with meatier pieces of chicken). Cooking time should be based on final temp – use an instant-read thermometer to make sure the internal temp of the chicken is 150°F and not much more above it. Chicken breast can get overcooked very easily!
Jessica Peppler says
With these Whole 30 meals, I’d love to know recommended veggie sides to go with the main courses you’re posting. Thank you!
nomnompaleo says
Anything works! A big salad, vegetable soup, roasted veggies, spiralized zucchini sautéed with ghee and garlic, etc.
holly drouillard says
I had mashed cauliflower and. roasted carrots
Jill says
I see you’ve said that you can use boneless thighs. What about boneless and skinless? I haven’t been able to find boneless skinless thighs anywhere.
nomnompaleo says
I added a note to the printable recipe card at the end for boneless, skinless thighs. Cook for about 30 minutes total (or until the internal temperature reaches 165°F.
Cloris Ellis says
Most grocery delis can provide for the asking, or just yank the skin off yourself – (pretend Chick is ex who broke your heart) quite therapeutic.
Jill says
I wrote that wrong. I meant to say that I can’t find “bone-in, skin-on” thighs anywhere. I can, on the other hand, find “boneless, skinless” quite easily which is why I wanted to know if we could sub those in the recipe.
I know I can find places to mail-order what I want … but that takes more time, money, and freezer space.
So I’ve been looking for local places to buy free range chicken thighs (skin-on). No luck so far.
Ragamuffin23 says
I try to go to the grocery store when they aren’t as busy. I choose packages of thighs and ask them to remove the bones, and keep the skin. Be sure to ask for the bones! I stick those in the freezer for bone broth.
Kristin says
Hi! I made this last night with boneless, skinless thighs and my family LOVED it!! Was soooo good. The only bummer is that I checked two Whole Foods for your spice mix; La Jolla and Del Mar, neither had it 🙁 I did end of making it from scratch though, which is great. Both stores have your sign up at the hot bar, but none of your food. I complained about that. Thank you for posting the Whole30 recipes!!
Cloris Ellis says
I’ve been baking chicken with various yogurt and spices of whatever “mood” hits for decades. I’m anxious to try the magic mushroom.
gin says
Just put these in the fridge to marinate! So excited for dinner tonight and to finally try the mushroom powder!
Michelle Bartley says
I made this last night, and it was the best chicken recipe I’ve tried yet. It was sooooo delicious, it will be a staple in my cooking schedule. Thank you for this!
Paige R says
looks like another fantastic dish. can’t wait to try it tonight. i notice my oven has convection bake and convection roast – which should I use (I feel silly not knowing, but don’t want to screw this up)? thank you!
nomnompaleo says
Every oven is different, but I normally choose convection roast.
Paige R says
Thank you, thank you! It was another winner with the whole fam. I’m amazed and thankful for your quick responses! have a wonderful evening
Vanessa Lombardi says
Will GT’s coconut yogurt work with this recipe? Looking at the ingredients list, it seems like its a compliance with Whole30?
nomnompaleo says
I haven’t tried that one yet!
Jenn says
Where do you find coconut yogurt and does the end dish have a coconut flavor to it as a result of using that product?
Rocky Beck-Owens says
I was wondering what the idea behind a coconut based marinade vs an oil marinade? Does it make it more moist?
holly drouillard says
Michelle I tried this recipe this weekend and had a tough time getting the skin to brown up. I did have a couple things in the oven at the same time which may have been the cause so I’ll try again. However the flavor was so good! In addition I am now in love with coconut yogurt! Very similar to greek yogurt except tastes like coconut, which I love. I’ll be making my own for future recipes! Thank you again for another winner!
Erin Hamilton says
We live two hours from any Whole Foods market ( Thanks North Carolina! haha), any chance you will sell your products on amazon?!
nomnompaleo says
No plans yet! We’ll let everyone know if we start selling it online!
Allyson C says
This
Allyson Cagney says
This is, hands down, the best chicken recipe I have tried yet. I love your recipes, Michelle, and have both your cookbooks, but this recipe is just phenomenal. I’ve never tried marinating in coconut yogurt, so I was shocked at the level of flavor this had. I let the chicken sit for the full 24 hours, and bam! Intense and really full of umami.
Lizzy36 says
This was so delicious! The skin didn’t get as brown as I wanted in the oven so I put the chicken under the broiler for a few minutes. Yum! Thanks for another great recipe!
Tracey says
Tried this recipe the other day and absolutely loved it! It really was jammed packed with umami. My chicken thighs came out absolutely perfect. I did have to broil it towards the end to achieve a crispy skin (probably because my oven isn’t amazing). What model is your oven?
Tracey says
I loved this recipe! The chicken was jammed packed with umami, and came out perfectly! I did have to broil them at the end to achieve a good crisp (probably because my oven isn’t amazing). Your chicken looks perfectly baked! What kind/model oven do you use? I’m considering an upgrade!
TennisGurl says
So incredibly delicious and unique. This recipe is a keeper! I misread the directions so roasted at 425 for over an hour. For those with less-than-ideal-ovens, this might be the secret. The skin was crispy delicious and the chicken was very moist. Thank you, Michelle. We are devotees. I even bought a rack and baking sheet just for this occasion.
Janet Carmichael says
This chicken was insanely delicious. I have to say that I’ve made the Magic mushroom powder from your cookbook and used it. The second time I made the chicken I was out of that so I bought Trader Joe’s Umami powder. Your powder recipe is much better. Thank you!
Judy says
This was so delicious! Used my Cosori air fryer, 380 degrees for 20 mins, flip at halfway. It was juicy and amazing ! And in half the cook time!
Sheree says
I’m going to try this. I have made the Magic Mushroom Powder and it is fantastic in soups and everything else I cook. We love how it livens up my dishes!
Laura says
I made this for the first time this weekend and it was super easy and delicious! I didn’t have the coconut yogurt so I used the substitute and it was great!