How to Make Sheet Pan Chicken & Mushrooms (Whole30, Paleo) LIVE From My Kitchen! | Nom Nom Paleo

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: none

Dried herbs are often more cost-effective and have a longer shelf life.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: none

Dried herbs are often more cost-effective and have a longer shelf life.

Start by preparing the marinade with 3 tablespoons of sherry vinegar or balsamic vinegar.

Add 3 tablespoons of olive oil to the marinade.

Pour in 1 tablespoon of fish sauce.

Add 2 teaspoons of diamond crystal kosher salt to the mixture and stir well to combine.

Thinly slice 1 large shallot and add it to the marinade.

In a bowl, combine the marinade with 1 pound of boneless skinless chicken thighs, ensuring the chicken is coated.

If desired, marinate the chicken for longer, even overnight.

Preheat the oven to 425°F (convection) or 450°F (regular).

Arrange the marinated chicken thighs in a single layer on a baking sheet.

Prepare 1 pound of mushrooms, cutting them into similar sizes for even cooking.

Scatter the mushrooms around the chicken on the baking sheet.

Place the baking sheet in the oven and roast for about 25-35 minutes, checking for doneness.

Check the internal temperature of the chicken; it should reach at least 150°F to 165°F.

If using chicken breasts, be cautious as they can overcook easily; chicken thighs are more forgiving.

Remove from the oven and let rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens