Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies recipe is a complete and balanced meal packed with kale, mushrooms and zucchini.
Servings: 6 people
Equipment
- Sheet Pan
Ingredients
- 6 chicken thighs
- 1 bunch fresh kale, chopped
- 8 oz baby bella mushrooms, sliced
- 2 Zucchini's, sliced lengthwise
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- salt and pepper, to taste
- fresh thyme
Instructions
- (Prep) Pre-heat oven to 425F degrees. Line a large sheet pan with foil or parchment paper. Set aside.
- (Prep) *Make sure chicken is washed and dried well* Season with sea salt and pepper, to taste.
- Heat oil in a large cast iron skilet, when hot add in seasoned chicken skin side down and sauté for 3-4 minutes on each side. Transfer chicken to a plate.
- To the cast iron add in shallots , garlic and sauté for 1-2 minutes until fragrant. Right away add in the mushrooms and fresh thyme. Sauté , stirring often for 5 minutes.
- Meanwhile distribute all the chopped (raw) kale throughout the sheet pan, leaving some pockets of space for the chicken thighs. Place the chicken on the sheet pan as well.
- Add the zucchini "fries" (cut lengthwise like fries, but you can also cut into rounds). Top with sautéed mushroom.
- Transfer sheet pan chicken and veggies to the oven and roast for 25 minutes. Check the internal temperature of the chicken to make sure it is at least 165F degrees for safe consumption.
- Garnish dish with fresh herbs like cilantro or parsley and enjoy!