Perfect for a weeknight, this easy meal (it can be served right from the sheet pan, which reduces clean-up time) is more impressive when made with different varieties of mushrooms. Feel free to substitute chicken breasts for the thighs if you or your family prefer white meat.
- 1 large shallot, peeled and thinly sliced crosswise
- 3 tablespoons sherry vinegar or balsamic vinegar
- 3 tablespoons extra virgin olive oil, plus extra for the sheet pan
- 1 tablespoon coconut aminos or soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon coarse salt (kosher or sea)
- 1 1/2 pounds boneless skinless chicken thighs
- 1 pound assorted mushrooms, washed, trimmed, and cut into uniform pieces
- 1/4 cup minced fresh flat-leaf parsley and/or chives
Heat the oven to 450°F (or 425°F if you have a convection oven) with the rack in the upper middle.
Combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and salt in a large bowl. Stir well, then add the chicken to the marinade. Lift the chicken from the marinade and shake any excess back into the bowl. Transfer the chicken and shallots to a rimmed baking sheet that’s been drizzled with olive oil. (Leave the marinade in the bowl.)
Add the mushrooms to the marinade. Toss gently to coat, then transfer them to the rimmed sheet pan, dispersing them in a single layer among the chicken thighs and shallots. Discard the marinade.
Place the sheet pan dinner in the oven and roast for 30 to 35 minutes, rotating the tray 180° at the halfway point. Continue to roast until the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh) and the liquid from the mushrooms has mostly cooked off.
Transfer to a platter, if desired, and sprinkle with fresh herbs. Serve immediately.
Serves 4 — Recipe adapted from nomnompaleo.com