Preheat oven to 375 degrees and spray a 9×13 baking dish with cooking spray.
Using sharp kitchen shears, trim the chicken and cut each bone-in breast in half width-wise, so that you have six to eight smaller pieces. Place the chicken skin-side up in the prepared baking dish.
Melt the butter in a large bowl, then stir in the soy sauce, minced garlic, oregano, and crushed red pepper.
Brush the chicken with the butter soy mixture.
Add the mushrooms to the bowl with the remaining sauce and toss to coat.
Add the mushrooms into the baking dish around the chicken, then pour any remaining marinade over everything. (Don’t worry if the butter starts to solidify back up on the colder chicken & mushrooms; it will melt beautifully back over everything in the hot oven.)
Roast at 375 degrees for 30 minutes, then baste the chicken and stir the mushrooms. Return the baking dish to the oven and continue roasting for another 15 minutes, or until chicken is cooked through to 165 degrees.
Baste chicken again with the pan juices, and serve it with the garlic soy mushrooms.
Final cooking time depends on the size of the chicken breasts you pick up. Cutting them in half helps them cook through a little faster than they otherwise would, and if the pieces are unevenly sized, just remove the smaller ones from the pan a few minutes earlier than the larger ones so that they don’t dry out. You can also use low sodium soy sauce and unsalted butter, if desired.
Garlic Soy Roasted Chicken and Mushrooms from Mashup Mom: https://www.mashupmom.com/garlic-soy-roasted-chicken-and-mushrooms/