Sheet Pan Roast Chicken & Mushrooms
Recipe by Fran Allen
Ingredients
10
Time
35m
Serves
4
This recipe is a perfect, unfussy way to highlight mushroom season. Foraging wild, local mushrooms is a great way to add extra nutrients into your diet. Make sure you know what to look for when foraging to avoid getting sick or feel free to substitute by growing your own mushrooms or picking up a variety at your local grocer.
30-Minute Meal
Dinner
Ingredients
3 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Balsamic Vinegar
1 Tbsp
Maple Syrup
1 Tbsp
Coconut Aminos
1 tsp
Smoked Paprika
2 tsp
Fresh Thyme
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
2 lbs
Bone-In Skin On Chicken Thighs
1 lb
Your Favourite Mushrooms
Instructions
1
Preheat the oven to 450°.
2
In a small bowl combine the olive oil, vinegar, coconut aminos, maple syrup, paprika, salt, thyme and pepper. Use ¾ of this mixture to marinade the chicken thighs and set aside.
3
Next clean and tear your mushrooms and place on a sheet pan, make sure not to crowd the mushrooms too much and if necessary spread over two sheet pans. Pour over the remaining marinade. Now place the marinated chicken thighs on top of the mushrooms.
4
Roast in the oven for about 25 minutes or until the chicken is golden brown and cooked through. Remove the chicken and allow it to rest.
5
If your mushrooms are not browned enough, add your pan back to the oven on broil for 1-2 minutes. Remove the mushrooms from the oven and serve alongside the chicken and pan juices. Serve immediately with your choice of side dish.
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
