Sheet Pan Chicken & Mushrooms

Prep Time
Cook Time
Ready In

"This is out of the February 2017 Food and Wine magazine. This is nice served with quinoa and a green salad."

Original is 4 servings


  • Serving Size: 1 (378.4 g)
  • Calories 642.2
  • Total Fat - 48.4 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 229.6 mg
  • Sodium - 160.2 mg
  • Total Carbohydrate - 9.6 g
  • Dietary Fiber - 3 g
  • Sugars - 4.2 g
  • Protein - 43.8 g
  • Calcium - 36.3 mg
  • Iron - 2.7 mg
  • Vitamin C - 28.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat the oven to 450°F and place a large rimmed baking sheet in the oven to heat. Season the chicken generously on both sides with salt and pepper. Drizzle 3 tablespoons of the olive oil onto the hot baking sheet. Arrange the chicken in a single layer on the hot sheet and roast for about 5 minutes, until the chicken begins to brown.

Step 2

In a medium bowl, toss the mushrooms and lemon slices with 2 tablespoons of the olive oil, then carefully scatter evenly around the chicken in the oven. Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through.

Step 3

Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup of parsley, the vinegar and garlic. Season the sauce with salt.

Step 4

Transfer the chicken, mushrooms and lemon slices to a platter. Drizzle with some of the sauce and garnish with lemon and parsley. Serve, passing the remaining sauce at the table.


No special items needed.

4 Reviews


We really enjoyed this -- so good! I did add some baby potatoes (about 1 pound) to the sheet pan with the mushrooms and lemon. Skipped the sauce and served with just butter for the potatoes. Really good and will make again soon! Thanks for sharing !


review by:
(3 Feb 2022)


Good dish. I was really surprised how much both my thighs and mushrooms shrunk down with the high heat. They didn't look pretty......but still tasted good. lol. I enjoyed the simplicity of this dish and the sauce was a nice finishing touch. The vinegar came thru and added a little tang. Next time I'll probably add the mushrooms later and maybe only roast them for about 15 minutes. Thanks for sharing this nice recipe, Teresa.


review by:
(22 Nov 2020)


We thoroughly enjoyed this dish! The sauce really brightens all the wonderful flavours. In fact I used it all for the two of us...and drizzled some over steamed veggies. Will be made again for sure. Thank you Teresa for another keeper. Made for Billboard Recipe Tag.


review by:
(6 Nov 2020)


Lovely Sunday Dinner. The chicken was moist, tender & tasty. The Mushrooms were especially good. The lemon gave a nice tang to both the chicken and the mushrooms. Do not be afraid of the high temp. This recipe will be made again


review by:
(11 Sep 2017)

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