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.

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Roasted Harissa Chicken over Scalloped Potatoes

I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! 😉

This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them using a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.

We ate it with roasted pearl onions and zucchini as well as sautéed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.

I’m sharing this (almost) one-pan dish at Angie’s Fiesta Friday #139 this week, co-hosted by Antonia @ Zoale and Sandhya @ Indfused. Happy Weekend! Enjoy!

Yield: Serves 6

  • 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
  • 4 tablespoons extra-virgin olive oil, divided
  • coarse salt and freshly ground pepper
  • 2 tablespoons harissa
  • 1 teaspoon ground cumin
  • 4 cloves garlic
  • 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)
  1. Preheat the oven to 425°, preferably on convection roast.
  2. Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
  3. Using a mandolin, slice the potatoes 1/8-inch thick.
  4. In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
  5. Arrange in an overlapping layer on the parchment. Place potatoes in the preheated oven for 15 minutes.
  6. In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
  7. Arrange the chicken on a cutting board and make 2 partial slices in the top of each piece.
  8. Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
  9. Remove the potatoes from the oven and arrange the chicken over the top.
  10. Roast for an additional 25 minutes, or to an internal temperature of 165° on an instant–read thermometer.  Serve with a green salad or vegetables, as desired.

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Broiled Salmon with Asparagus & Shiitake Mushrooms

This dish is a lovely single sheet pan dinner ready in under 30 minutes. Genius! The flavorful sauce was wonderful with the shiitakes and asparagus. This recipe was adapted from Martha Stewart Living. Simple and elegant.

Yield: Serves 4

  • 1/4 cup soy sauce (I used light soy sauce)
  • 3 tablespoons fresh lemon juice, plus wedges for serving
  • 3 tablespoons granulated sugar
  • 2 teaspoons finely grated peeled fresh ginger (from a 1-inch piece)
  • 1 bunch asparagus, trimmed and halved crosswise (about 1 to 1 1/2 pounds)
  • 12 ounces shiitake mushrooms, stems removed, halved if large
  • 3 tablespoons safflower or canola oil, plus more for drizzling
  • coarse salt and freshly ground pepper
  • 4 skinless wild salmon fillets (each about 5 ounces and 3/4 inch thick)
  • rice, for serving, optional

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  1. Preheat broiler with rack 4 inches from heating element.
  2. Stir together soy sauce, lemon juice, sugar, and ginger in a small bowl until sugar is dissolved.
  3. On a rimmed baking sheet, toss asparagus and mushrooms with oil, season lightly with salt and pepper, and spread in an even layer. Broil 5 minutes. Add soy-sauce mixture, stir to coat, and broil 3 minutes more.
  4. Add salmon, sprinkle with salt, and drizzle with oil and some sauce from pan. Broil 2 to 3 minutes more (for medium-rare). Serve, with lemon wedges, if desired.

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Roasted Chicken with Potatoes, Arugula, & Garlic Yogurt

I love the trend of making a complete meal on a single sheet-pan- absolute genius! This is a wonderful springtime version that has it all… (at least for me!) Chicken thighs, arugula, leeks, harissa, garlic yogurt, and potatoes (for my husband 🙂 ). A complete meal- including salad!

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless skinless chicken thighs, Greek yogurt, and modified the plating as well as the cooking time. Easy & delicious!!

Yield: Serves 4 to 6

  • 1 ½ to 2 pounds boneless skinless chicken thighs (8-10 thighs)
  • 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
  • 2 ½ teaspoons kosher salt, more as needed
  • ½ teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • ½ teaspoon ground cumin
  • 4 ½ tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • ½ teaspoon lemon zest (from 1/2 lemon)
  • ⅓ cup plain yogurt (I used Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula, or more, as desired
  • Chopped fresh dill, as needed
  • Lemon juice, as needed
  1. Combine chicken and potatoes in a large bowl. Season with salt and pepper.
  2. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
  3. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
  4. Heat oven to 425 degrees (I used the convection roast setting). Arrange chicken and potatoes on a large rimmed baking sheet in a single layer making sure not to overcrowd the pan. Roast 15 minutes.
  5. Remove pan from the oven and toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 20 to 30 minutes longer.
  6. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
  7. To serve, scatter dill over the chicken and vegetables in the pan. Place a generous handful of arugula on each plate. Spoon chicken and vegetables over the arugula. Dollop yogurt sauce over the chicken. Drizzle with oil and lemon juice and serve. (I served each plate with lemon to squeeze over the top, as desired.)

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