Sheet Pan Chicken & Mushrooms with Parsley Sauce

This dish was a quick and special weeknight meal. The parsley sauce really made the dish fabulous. I loved the roasted lemon slices as well. We ate it with roasted potatoes and asparagus on the side. Eating it with a green salad and quinoa, suggested by the author, would also be lovely.

This recipe was adapted from Food and Wine, contributed by cookbook author Julia Turshen. I increased the amount of chicken, mushrooms, and garlic. Delicious!

Yield: Serves 4 to 6

• 2 pounds skinless, boneless chicken thighs
 (I used 10 thighs)
• coarse salt
• freshly ground black pepper
• 1/2 cup plus 2 tablespoons (for each sheet pan) extra-virgin olive oil
• 1 1/2 pounds (24 oz) mixed mushrooms, such as shiitake and cremini, stemmed and halved if large
• 1 lemon, thinly sliced, plus slices for garnish
• 1/2 cup finely chopped parsley, plus more for garnish, as desired
• 2 tablespoons red wine vinegar
• 2 large garlic cloves, minced

1. Preheat the oven to 450°, preferably on convection roast, and place a large rimmed baking sheet in the oven to heat. (I used 2 sheet pans but may try to use only one next time.)
2. Season the chicken generously 
on both sides with salt and pepper.
3. Drizzle 2 tablespoons of the olive oil onto each hot baking sheet.
4. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.
5. In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil.
6. Remove sheet pan(s) from the oven and flip the chicken thighs.
7. Carefully scatter the mushrooms and lemon slices 
evenly around the chicken.
8. Return the sheet pan(s) to the oven and roast for about 30 minutes, rotating the pan(s) halfway through, until the mushrooms 
and lemon are browned and the chicken is cooked through.
9. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.
10. Transfer the chicken, mushrooms and lemon slices to a platter.
11. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.

Two Years Ago:

• Chicken with Mustard

Three Years Ago:

• Roasted Salmon with Herbed Yogurt

Four Years Ago:

• Tortilla Española
• Creamy Tomato Soup with Egg “Noodles”

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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