Sheet Pan Chicken and Mushrooms with Parsley Sauce

Author

Jessica Kehoe, DPT, OCS, CSCS

This gives it away, I’m currently obsessed with sheet pan dinners.  This one is pretty simple with very minimal prep, and the sauce is really flavorful and fresh.  The recipe calls for chopping and mixing the ingredients for the sauce in a small bowl, but I used my immersion blender to make the sauce without needing to chop everything, so easy.  I also cooked up some quinoa as a base for this, but some rice would be a good choice too.  

Ingredients

1 ½ lbs chicken thighs, boneless and skinless is easiest
½ cup plus 2 tablespoons olive oil
1 lb mixed mushrooms (I used mostly brown cremini and added a small container of shiitake)
1 lemon, thinly sliced
½ cup finely chopped parsley
2 tablespoons red wine vinegar
1 large clove garlic, minced

Preheat oven to 450 and place a large rimmed baking sheet in the oven to heat.  

Rinse and pat dry your chicken, then season with salt and pepper.  When the oven is ready, drizzle the pan with olive oil and arrange the chicken on the pan, roast for 5 minutes.  

Toss the mushrooms and lemon slices with 2 tablespoons of olive oil, then scatter around the chicken.  Roast for 30 more minutes, or until the mushrooms are browned and the chicken cooked through.

As the chicken is cooking make the sauce.  In a small bowl mix 6 tablespoons olive oil with the ½ cup parsley, vinegar and garlic, season to taste with salt and pepper.  Drizzle sauce over the chicken and mushrooms.
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Enjoy!