Sheet pan dinners make weeknight meals easy with minimal clean up. Plus, you also end up with schmaltzy potatoes and mushrooms as a bonus.
Sheet Pan Chicken with Potatoes and Mushrooms
Sheet Pan Chicken with Potatoes and Mushrooms
Fiona Kennedy
4-6
15 minutes
40 minutes
main course
Ingredients
4 Tbs. olive oil, divided
3 Tbs. Mediterranean Citrus Seasoning (7605), divided
9 medium Yukon Gold potatoes, peeled and cut into 1/2-in. thick slices (about 2-lb.)
16-oz. assorted mushrooms, cut into 1-in. pieces (about 4 cups)
6 bone-in, skin-on chicken thighs (about 2-lb.)
1/4 cup chopped Italian parsley
Directions
Heat oven to 425F. Place 3 Tbs. olive oil and 2 Tbs. Mediterranean Citrus Seasoning in large mixing bowl. Add potatoes and mushrooms and toss to coat. Transfer vegetables to a parchment-lined sheet pan in an even layer.
Place remaining olive oil and seasoning in the same bowl and toss with the chicken thighs. Arrange chicken thighs around and on top of the vegetables. Bake 35-40 minutes, or until the chicken is browned and cooked through and the vegetables are tender. Sprinkle with Italian parsley and serve.