Garlicky, lemony, and chickeny? We’re in.

Delicious! This sheet pan dish will serve you and your family a meal that they’ll all want more of. From Nutmeg Nanny, this is perfect for lunch or dinner and super easy to make. All on one pan, pop it in the oven and ta-da! You’ve got a dinner for you all, or save the rest for your weekday lunches. What’s not to love?


For sheet pan chicken: 

  • 6 boneless skinless chicken thighs
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 pound sliced baby portobello mushrooms
  • 1 lemon, thinly sliced
  • 1 tablespoon olive oil
  • 5 springs fresh thyme, leaves removed

For garlic parsley sauce:

  • 1/3 cup finely minced parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon grated garlic


For sheet pan chicken

  • Preheat oven to 450 degrees and line a rimmed large baking sheet with parchment paper or Silpat liner.
  • To the sheet pan add chicken thighs and season with desired amount of kosher salt and black pepper.
  • In a medium sized bowl add mushrooms and lemon slices. Toss with 1 tablespoon olive oil, fresh thyme leaves, kosher salt and black pepper. Scatter the mushrooms and lemons around the chicken on the skillet.
  • Bake for 30 minutes until the chicken is fully cooked and mushrooms are soft.
  • Remove from the oven and drizzle the whole pan with garlic parsley sauce and serve immediately.

For garlic parsley sauce:

  • Add all ingredients to a small bowl and whisk.