This sheet pan Chicken with Mushrooms and Green Beans shows that delicious doesn't have to be complicated!
Crispy chicken thighs, tender green beans and flavorful mushrooms all roast together for an easy weeknight dinner.
This recipe proves that cooking doesn't have to be complicated to be good! Chicken thighs, green beans and mushrooms are roasted for an easy sheet pan dinner.
The chicken thighs are coated with a simple spice rub and allowed to get both crispy and juicy in the oven.
Green beans and mushrooms, simply seasoned are roasted. Once you've tried green beans with mushrooms, you'll never want to go back to plain green beans again. They pair so well, like in this Instant Pot Green Beans and Mushrooms.
If you have one take away from this oh-so-easy tray baked chicken, it's roasting a citrus fruit at the same time. In this case, it's an orange. After everything is roasted you squeeze some of that roasted orange over for a fresh pop of flavor. It's amazing!
Ingredients.
- Chicken - I used chicken thighs because they come out so juicy. You could substitute other pieces of chicken, but you might need to adjust the cooking time.
- Green beans and mushrooms - I used regular green beans and white button mushrooms. You could make it a little fancier with haricot verts or cremini mushrooms.
- Orange - a small, navel orange works well. Blood oranges might be interesting.
- Thyme, red pepper flakes, salt, pepper, garlic and olive oil.
Step by step instructions.
Preheat oven to 400°F.
Mix the spice rub for the chicken with thyme, red pepper flakes, minced garlic, salt and pepper.
Brush the chicken with olive oil (or use a spray) and rub with the spice mixture. Place the chicken and the oranges on a baking sheet.
Roast for 35-40 minutes or until chicken reaches 165°F.
While the chicken is roasting, place the green beans and mushrooms on a baking sheet. Toss with olive oil and salt and pepper.
The green beans will take about 15 minutes, so add them to the oven when there is about 10 minutes left. That way you can pull the chicken out and let it rest for about 5 minutes, while the green beans finish roasting.
Sometimes if I'm only making a few pieces of chicken, I just scoot the chicken over and roast the green beans and mushrooms in the same pan.
The chicken comes out perfectly cooked with crispy skin and just look at those beautiful caramelized oranges!
There is some lovely fond on the baking sheet and you could deglaze it with a little chicken stock or white wine to make a quick sauce, but it is totally optional.
Serve with the oranges squeezed over the chicken.
So simple and yet so good. It is the easy weeknight dinner, you'll turn to time and time again.
Simply roasting the orange along with it made so much difference at the end. A pop of smokey orange flavor. It would also work with lemons or limes to finish a dish.
Another take away is the mushrooms with the green beans. They pair so well together. And, the simple rub for the chicken! So much to love about this recipe!
I used chicken thighs because they roast up so perfectly, nice and juicy with crispy skin. You could use boneless chicken breasts, just adjust the time a bit (they will take about 25-30 minutes.)
This is an old Real Simple recipe that I first made in 2010. The recipe is no longer on their website.
More easy chicken dinners!
Recipe.
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Chicken Thighs with Mushrooms and Green Beans
Ingredients
- 8 chicken thighs
- ¾ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 ¼ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic finely chopped
- 3 tablespoons extra virgin olive oil
- 1 orange cut in half
- ¾ pound green beans trimmed
- 8 ounce button mushrooms washed and quartered
Instructions
- Preheat oven to 400°F.
- Spray or coat a baking sheet with a little olive oil and place the chicken thighs on the sheet. In a small bowl, combine the thyme, red pepper flakes, garlic, ¾ of a teaspoon of the salt and ¼ teaspoon of the black pepper. Brush the chicken with 1 ½ tablespoons of the oil and sprinkle with the garlic spice mixture, rubbing it in a bit. Place the halved orange on the baking sheet, cut side down.
- Roast the chicken until it reaches 165°F about 35-40 minutes.
- Meanwhile, place the green beans and mushrooms on a baking sheet. Drizzle with the remaining olive oil, salt and pepper and toss to combine. Roast about 15 minutes, stirring once halfway through.
- Divide the chicken and vegetables between plates and squeeze the roasted orange halves over the top.
Bella Rum says
This sounds great and simple and no, I didn't know about the roasted orange.
Chris says
I like the roasted or grilled citrus "sauce" at the end. I've done that with lemons and yes, it is fabulous too, you're going to like it.
lostpastremembered says
You need to talk with my dearly beloved who moans that I never make the same thing twice... no matter how much he likes it. Well, that's just not true but you make a point about great ingredients not needing a whole lot of hoopla... moderation in all things!!! I am inspired.
My Carolina Kitchen says
I'm all about simple today too Pam and I totally agree with you.
I used to do fancy foods, but they tend to be too rich for me today. I remember loving a dish in Julia Child's The French Chef. It was "Supremes De Volaille a Blanc" - chicken breasts poached in butter with wine and cream and served over Risotto. We served it once a week. I can't imagine eating something that rich today.
I like Les's philosophy - quick, easy with a dash of elegance.
Sam
girlichef says
What a beautiful dish of food...and a great philosophy 😉
5 Star Foodie says
We like to mix it up - a few times a week we eat something new and other times - our favorite basic dishes. This chicken with mushrooms & green beans is a nice one!
Sandi @the WhistleStop Cafe says
I love your 'orange trick'. I will have to try it for sure.another friday's favorite!
Mimi says
I'm all for simple and tasty.Mimi
dotblogg says
so simple and stunning. Just three ingredients and you've got a dinner:)The best ideas are the simple ones:)take careJust
elastigal says
I agree, I love Ina's books & Real Simple's recipes! Plus with two little ones, the simpler the better.
Marjie says
I love being able to just throw something together without a lot of fuss or fancy ingredients. This looks nice!
Kat says
Sounds simple enough to me! I love simple, but good. I will try this one. Thanks Pam.
June says
Good for you Pam! Simple is wonderful and just wait till you try those roasted lemons and limes...especially little key limes. Fabulous. As for me, I love creating new things in the kitchen until I have a string of failures. Then I head back to the tried and true for a while till I get my groove back.
Cathy says
I'm with you, Pam. When I use the best ingredients all I want to do is compliment their flavors in a recipe. Squeezing a roasted orange over the chicken sounds fantastic.
Lydia (The Perfect Pantry) says
I, too, have a friend who never makes the same dish twice. But what I see is that she is not developing any confidence as a cook, because she has not mastered a basic repertoire of dishes she can rely on. Practice does make perfect, and from perfect, you can go on to experiment and adapt the basic recipes to make them your own.
Chanel11 says
I've never heard of roasting an orange before using it - must try that outAs for my coking philosophy it pretty much sounds like your previous one, I think though that once I have kids I will be using a much simpler easier philosophy
Natashya KitchenPuppies says
Mmmm, simply delicious. ☺
grace says
i won't lie--i see the word 'philosophy' and my eyes glaze over. i just don't get profound like that. so sue me. 🙂
Lea Ann says
I agree with you. I went through this crazy trying everything new craz a couple of years ago. I'm now working on getting a good solid set of recipes in my database that are tried and true. You, Ina and me. 🙂
Les says
This is my kind of recipe! Quick, easy with a dash of elegance.
Someday, when I have more time to enjoy cooking, I'll begin to use some of the new cookbooks I've bought over the past year or two. For now, though, I'm going to work my way through my collection of favorite recipes. They're tried & true, which is just what I need as we head into the crazy retail season of the holidays. Yes, it's just around the corner!