Sheet Pan Lemon Chicken with Mushroom Variety
This Sheet Pan Lemon Chicken with Mushroom Variety brings together tender chicken thighs, fresh lemon slices, and a medley of mushrooms tossed in a parsley, garlic, and red wine vinegar dressing. Roasting everything together creates a flavorful main dish finished with an extra spoonful of fresh parsley dressing.
The best part about the mushrooms? You can choose what's available at your grocery store that week. Button mushrooms are always part of the mix, while Baby Bella, oyster, and shiitake mushrooms add variety and flavor.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- Salt and pepper, to taste
- 2 tablespoons extra-virgin olive oil (EVOO), for the baking sheet
- ½ cup extra-virgin olive oil (EVOO), for the parsley dressing
- Approximately 2 lbs assorted fresh mushrooms, including button mushrooms and a selection of Baby Bella, oyster, or shiitake mushrooms
- 2 lemons, thinly sliced
- 1 cup fresh parsley, chopped
- 2 tablespoons red wine vinegar
- 1 large garlic clove, minced
Instructions
Preheat the oven and baking sheet. Preheat the oven to 450°F with the empty baking sheet inside.
Season the chicken. Season the chicken thighs with salt and pepper to taste.
Start roasting the chicken. Carefully remove the hot baking sheet from the oven. Add 2 tablespoons of EVOO and arrange the seasoned chicken thighs on the oiled sheet. Return the baking sheet to the oven and roast for 5–7 minutes, until the chicken is just beginning to brown.
Prepare the parsley dressing. While the chicken roasts, combine the ½ cup of EVOO, chopped parsley, red wine vinegar, and minced garlic in a bowl.
Reserve some dressing. Set aside one-third of the parsley dressing to spread over the finished dish.
Prepare the mushroom and lemon mixture. Mix the assorted mushrooms and thinly sliced lemons with the remaining two-thirds of the parsley dressing.
Add the mushroom mixture. Remove the chicken from the oven and spread the mushroom and lemon mixture over the chicken.
Finish roasting. Return the baking sheet to the oven and roast for another 30 minutes. Check that the chicken reaches an internal temperature of 165°F in the thickest part.
Finish with the reserved dressing. Spread the reserved parsley dressing over the finished sheet pan before serving.
What to Serve with Lemon Mushroom Chicken
Serve this lemon mushroom chicken with creamy polenta or Greek lemon potato wedges and a vegetable of your choice.
The fresh lemon, savory mushrooms, and parsley dressing pair beautifully with these simple sides.
Gluten-Free Kitchen Reminder
When preparing this recipe for someone with Celiac Disease, check ingredient labels, including the red wine vinegar, to verify that products are suitable for a gluten-free diet. Use clean cookware, utensils, and preparation surfaces to prevent cross-contamination.