Herb Roasted Chicken in Creamy White Wine Sauce

Preheat the oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin. Drizzle them with olive oil, then season generously with garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper. Rub the seasoning into the skin.
Place the seasoned chicken on a baking sheet or in a roasting pan. Squeeze the lemon quarters over the chicken and place them in the pan for extra flavor.
Roast in the oven for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy. Once done, remove the chicken from the oven and set aside.
Cook the Veggies:

While the chicken is roasting, heat the butter in a large skillet or pan over medium heat. Add the diced shallots and chopped celery, cooking for about 3-4 minutes until softened.
Add the minced garlic and halved brown mushrooms, cooking for another 4-5 minutes until the mushrooms release their moisture and begin to brown.
Add the halved baby potatoes to the pan and cook for 3-4 minutes, allowing them to soften slightly.
Make the Creamy White Wine Sauce:

Pour in the dry white wine, chicken broth, and Dijon mustard (if using). Stir and bring to a simmer, letting it reduce for about 5 minutes to concentrate the flavors.
Add the cream, salt, and pepper to taste. Stir well and let the sauce simmer for another 3-4 minutes until it thickens slightly.
Finish the Dish:

Once the sauce is ready, place the roasted chicken thighs on top of the sauce and allow them to absorb the flavors for a couple of minutes. If the sauce is too thick, you can add a bit more chicken broth or wine to reach the desired consistency.
Garnish with freshly chopped parsley and serve hot.
Serving and Storage Tips: