How to make sheet pan chicken with wild mushrooms and onions

How do you outline ease and comfort food?

For me, it’s a meal or dish that is uncomplicated to make and undemanding, however deeply flavorful and homey, as even though it has been tended to for several hours to reap tasty effects. Sheet pan recipes often tumble into this classification.

A sheet pan dish is only that — a full food assembled on a pan and plopped in the oven, the place the meat, veggies and aromatics mingle with each other. Their juices baste the dish, alongside with any other liquids, these kinds of as a splash of wine or stock, infused by sprigs of fresh new and woodsy herbs.

Bone-in rooster thighs are perfect for sheet pan cooking. They are nearly unattainable to overcook, and the succulent meat does not dry out, allowing for the time essential to tenderize and brown further components, this kind of as sturdy root veggies, sweet onions and earthy mushrooms.

In the recipe under, I use cipollini onions. Cipollini onions are compact, flattened pink and yellow onions. They are sweeter and milder than their larger sized yellow, purple and white brethren, earning them terrific for roasting and caramelizing.

Mushrooms are also a essential ingredient of this dish. As they roast, their juices impart a rich umami taste to the pan juices. Any mushroom will do the job, but try out to choose a assortment of wild mushrooms, if feasible. I utilized a blend of shiitake, beech, king trumpet and cremini mushrooms in this recipe. Be positive to slash them into big chunk-measurement items of related sizing.

Sheet Pan Chicken With Wild Mushrooms and Onions

Complete Time: 50 minutes, plus marinating time

Produce: Serves 4

Marinade

• 1/4 cup added-virgin olive oil
• 1/4 cup fresh new lemon juice
• 3 garlic cloves, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Substances

• 8 rooster thighs, bone-in with skin
• 1 pound crimson or white cipollini onions, peeled, halved crosswise
• 3/4 pound assorted wild mushrooms (or cremini mushrooms)
• 4 garlic cloves, peeled and smashed
• 2 tablespoons further-virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly floor black pepper
• 4 thyme sprigs, in addition much more for garnish
• 3 rosemary sprigs, plus far more for garnish

Instructions

1. Whisk the marinade substances in a substantial bowl. Incorporate the chicken and flip to extensively coat. Deal with and refrigerate for at minimum 1 hour or up to 24 several hours.

2. Warmth the oven to 375 degrees.

3. Incorporate the onions, mushrooms and garlic in a big bowl. Drizzle with the oil, time with the salt and pepper, and toss to coat. Distribute the greens on a rimmed baking sheet. Nestle the rooster thighs, pores and skin-aspect up, among the the greens. Scatter the thyme and rosemary sprigs close to the pan.

4. Roast in the oven till the chicken is cooked as a result of (a meat thermometer will register 165 degrees when inserted in the thickest section not touching the bone), about 35 minutes. If the skin is not golden however, convert on the oven broiler and go on to prepare dinner until the skin is golden brown, 1 to 3 minutes more.

5. Eliminate from the oven and discard the thyme and rosemary sprigs. Style the mushrooms and year with further salt if ideal. Provide heat with the pan juices and refreshing thyme or rosemary for garnish.

Lynda Balslev is an award-successful food stuff and wine author, cookbook author and recipe developer. She also authors the blog site TasteFood, a compilation of additional than 600 original recipes, shots and tales.