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!
- 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!
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Chicken Thighs with Mushrooms and Green Beans
- 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.