Sheet Pan Balsamic Chicken and Mushrooms

Sheet pan chicken thighs and mushrooms roasted with balsamic, garlic, and rosemary for an easy one-pan dinner ready in about 40 minutes.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 pounds chicken thighs
• 12 ounces cremini mushrooms
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 4 cloves garlic
• 1 tablespoon fresh rosemary
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a rimmed sheet pan with foil or parchment. (about 5 min) — 425°F
2. Pat the chicken dry. Trim the mushrooms and halve any large ones. Mince the garlic and finely chop the rosemary. (about 5 min)
3. Whisk the balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper in a small bowl. Add the chicken and mushrooms to the sheet pan and toss with the balsamic mixture, arranging the chicken skin-side up if skin-on. (about 5 min)
4. Roast for 25 to 30 minutes, spooning the pan juices over the chicken once or twice, until the thickest chicken thigh reaches 165°F on an instant-read thermometer and the mushrooms are tender. (about 30 min) — 425°F
5. Rest the chicken for 5 minutes, then spoon the remaining pan juices over it and serve with the mushrooms. (about 5 min)