Sheet pan convenience fare: Chicken infused with natural natural natural natural herbs

Enjoy particularly this complete dinner of chicken and mushrooms

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How can you define convenience food? Though it has been tended to for hours to reap delicious results for me, it’s a meal or dish that is easy to make and undemanding, yet deeply flavorful and homey, as. Sheet pan meals usually belong to this category.

A sheet pan meal is just that — a whole meal assembled on a pan and plopped in the range, in which the meat, veggies and aromatics mingle together. Their juices baste the dish, along side virtually any fluids, such as for instance a splash of wine or stock, infused by sprigs of fresh and woodsy natural herbs.

Bone-in chicken legs are ideal for sheet pan cooking. They have been nearly impossible to overcook, while the meat that is succulent not dry up, enabling enough time necessary to tenderize and brown extra components, such as for instance sturdy root veggies, sweet onions and natural mushrooms.

In this recipe, I prefer cipollini onions. Cipollini onions are small, flattened red and onions that are yellow. They’re sweeter and milder than their bigger yellow, red and brethren that are white making them ideal for roasting and caramelizing. Mushrooms may also be a key ingredient of the meal. While they roast, their juices give a rich umami taste to your pan juices. Any mushroom shall work, but attempt to choose an array of crazy mushrooms, when possible. We utilized a variety of shiitake, beech, master cremini and trumpet mushrooms in this recipe. Make sure to cut them into big bite-size bits of comparable size.

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Sheet Pan Chicken With Wild Mushrooms and Onions


1/4 cup extra-virgin oil that is olive

1/4 cup fresh lemon juice

3 garlic cloves, minced

1 tablespoon Dijon mustard

1 teaspoon sodium

1/2 teaspoon freshly ground black colored pepper


8 chicken legs, bone-in with epidermis

1 lb red or white cipollini onions, peeled, halved crosswise

3/4 lb assorted crazy mushrooms (or cremini mushrooms)

4 garlic cloves, smashed and peeled

2 tablespoons extra-virgin oil that is olive

1/2 teaspoon sodium

1/2 teaspoon freshly ground pepper that is black

4 thyme sprigs, plus much more for garnish

3 rosemary sprigs, plus much more for garnish


Whisk the marinade components in a bowl that is large. Include the turn and chicken to thoroughly coating. Cover and refrigerate for at the least an hour or as much as twenty four hours.

Heat the range to 375 levels.

Combine the onions, mushrooms and garlic in a big dish. Drizzle aided by the oil, period using the pepper and salt, and throw to coating. Spread the veggies on a rimmed baking sheet. Nestle the chicken legs, skin-side up, one of the veggies. Scatter the rosemary and thyme sprigs all over pan.

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Roast within the range through to the chicken is prepared through (a meat thermometer will register 165 levels whenever placed into the thickest component perhaps maybe maybe perhaps perhaps maybe not pressing the bone tissue), about 35 mins. In the event that epidermis isn’t golden yet, switch on the range broiler and continue steadily to cook through to the epidermis is golden brown, 1 to three full minutes more.

Eliminate through the range and discard the rosemary and thyme sprigs. Taste the mushrooms and period with extra sodium if desired. Provide hot utilizing the pan juices and fresh thyme or rosemary for garnish.

Lynda Balslev is just a san francisco Bay region cookbook writer, meals and travel author and recipe designer.

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