Sheet Pan Chicken and Mushrooms
Ingredients
The marinade
-
1
large
shallot
-
3
tablespoons
sherry vinegar or balsamic vinegar
-
3
tablespoons
extra virgin olive oil
-
1
tablespoon
coconut aminos
-
1
tablespoon
Red Boat fish sauce
-
1
teaspoon
Magic Mushroom Powder or kosher salt
The main ingredients
-
1½
pounds
boneless skinless chicken thighs
-
1
pound
assorted mushrooms
-
¼
cup
minced fresh Italian parsley and/or chives
Instructions
- 1. Preheat the oven to 450°F (or 425°F for convection).
- 2. In a large bowl, combine shallots, vinegar, olive oil, coconut aminos, fish sauce, and Magic Mushroom Powder (or salt).
- 3. Add the chicken to the marinade and mix well.
- 4. Transfer the chicken to a rimmed baking sheet, leaving the marinade in the bowl.
- 5. Add sturdier mushrooms to the marinade, toss well, and place them on the sheet pan in a single layer.
- 6. Toss delicate mushrooms in the marinade and add them to the sheet pan.
- 7. Arrange chicken, mushrooms, and shallots in a single layer on the sheet pan.
- 8. Roast in the oven for 25 to 35 minutes, rotating halfway through.
- 9. Ensure the chicken is cooked through (165°F for thighs or 150°F for breasts) and the mushrooms' liquid has mostly evaporated.
- 10. Sprinkle fresh herbs on top and serve immediately.
Nutrition Facts (estimated)
Servings
4 servings
Calories
333
Total fat
18g
Total carbohydrates
6g
Total protein
37g
Sodium
mg
Cholesterol
mg
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