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.