Weeknight Sheet Pan Chicken and Mushrooms
- Yield 4 servings
- Prep 10 minutes
- Cook 35 minutes
- Total 45 minutes
Weeknight Sheet Pan Chicken and Mushrooms sits in the Chicken section of Regbie. The card serves 4 servings. Plan on 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 large shallot, thinly sliced
- 3 tablespoons sherry vinegar or balsamic vinegar
- 1½ pounds boneless skinless chicken thighs
- 1 pound assorted mushrooms, cut into the same size pieces
- ¼ cup minced fresh Italian parsley and/or chives
Method
Warm oven to 450°F or 425°F convection with the rack in the upper middle.
As the oven heats up, combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and Magic Mushroom Powder (or salt) in a large bowl. Whisk well and then add the chicken to the marinade.
Shake off the excess marinade and move the chicken to a rimmed baking sheet. (Leave the marinade in the bowl, because you’re going to dump the mushrooms in next!)
If you have a combination of different mushrooms, add the sturdier mushrooms (e.g. Sliced King Trumpet, button, shiitake, etc.) to the marinade first. Turn well and then move them to the rimmed sheet in a single layer.
Using delicate mushrooms (e.g. Enoki or brown clamshell mushrooms)? Turn them carefully in the marinade after you’ve removed the sturdier ones so they don’t break apart.
Lay out the chicken, mushrooms, and shallots in a single layer on the sheet pan.
Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, rotating the tray 180° at the halfway point.
The dish should be done when the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you’re using chicken breasts) and the liquid from the mushrooms has mostly cooked off.
Scatter on fresh herbs and serve while it is hot with a simple vegetable side dish!
