Instructions

1. Pat the chicken legs down with a paper towel, then season liberally with salt and pepper. Preheat the oven to 450F.
2. In a cast-iron skillet, heat 2 tablespoons of the olive oil on medium-high heat. Place two of the chicken legs skin-side down and brown for 5 minutes, until the skin is golden-brown. Then flip and brown for an additional 3-4 minutes. Transfer to a plate and then brown the remaining two legs. (Take your time with this step, as a good bronze skin means lots of flavor.) Turn off the heat.
3. Nestle the four legs in the cast-iron skillet, then carefully transfer the skillet to the oven. Roast the chicken for 20-25 minutes, until the chicken has cooked through and the juices run clear when pierced with a fork. Remove the chicken from the skillet and transfer to a serving dish.
4. Place the skillet back on the stove on medium heat. Add the minced garlic and red pepper flakes and saute for 30 seconds, until the garlic begins to sizzle.
5. Add the mushrooms and increase the heat to medium-high. Saute the mushrooms, stirring occasionally, until they have released some of their juices and browned slightly. Season with salt, then add the white wine. Lower the heat back to medium, add the thyme and cook, stirring occasionally, until the mushrooms are cooked through. Stir in lemon juice and freshly cracked black pepper, then scatter the mushrooms and their sauce over the chicken. Serve immediately, with a side of baguette for catching all of that delicious lemony-mushroomy-chickeny sauce.