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Sheet Pan Chicken and Mushrooms
Kathie Clane

Sheet Pan Chicken and Mushrooms

A one-pan meal of tender chicken thighs roasted with mushrooms, garlic, and thyme for an easy, flavorful dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 218
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, thyme, salt, and pepper.
  3. Place chicken thighs and mushrooms on the prepared sheet pan. Drizzle the olive oil mixture over everything, tossing to coat evenly.
  4. Arrange the chicken skin-side up and spread the mushrooms around it in a single layer.
  5. Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Optionally, add cherry tomatoes or asparagus during the last 10 minutes of cooking.
  7. 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.