Sheet Pan Chicken and Mushrooms
A one-pan meal of tender chicken thighs roasted with mushrooms, garlic, and thyme for an easy, flavorful dinner.
Ingredients
- 4 bone-in skin-on chicken thighs
- 2 cups mixed mushrooms cremini, button, or shiitake, sliced
- 3 garlic cloves minced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme or 1 tbsp fresh thyme
- Salt and pepper to taste
- Optional: 1 cup cherry tomatoes or asparagus for added vegetables
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, salt, and pepper.
- Place chicken thighs and mushrooms on the prepared sheet pan. Drizzle the olive oil mixture over everything, tossing to coat evenly.
- Arrange the chicken skin-side up and spread the mushrooms around it in a single layer.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Optionally, add cherry tomatoes or asparagus during the last 10 minutes of cooking.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) to maintain crispiness.
