Balsamic Chicken & Mushrooms Sheet Pan Bake

🧂 Ingredients

• 2 teaspoons coconut oil

  or olive oil
• 4 chicken thighs

  skin off, no bone, diced
• 1 teaspoon sea salt
• 1 large onion

  halved and sliced
• 150-170 g button mushrooms

  6 oz. halved and smaller ones left whole
• 2 tablespoons olive oil
• 1 clove of garlic

  grated or finely diced
• 2 tablespoons Balsamic vinegar

  aged, ideally, or add 1 teaspoon of honey
• 1 teaspoon tomato paste
• 2 tablespoons soy sauce

  or Tamari or coconut aminos
• A handful of chopped spring onion

  to garnish (optional, other herbs can also be used)

Instructions

• 1 Preheat the oven to 200 C / 400 F. Grease a flat sheet pan/oven tray with
  coconut oil or olive oil.
• 2 Scatter the chicken evenly on the tray. Season with half a teaspoon of sea salt.
• 3 Top the chicken with onions and mushrooms (see image) and sprinkle with another
  half teaspoon of sea salt. Drizzle with 2 tablespoons of olive oil and place the
  tray in the oven, middle shelf.
• 4 Bake for 15 minutes, then remove from the oven and stir the mushrooms and
  chicken through. Place back in the oven for 5 more minutes.
• 5 In the meantime, whisk together the sauce ingredients in a small bowl. Finally,
  remove the chicken again and drizzle evenly with the sauce. Stir through and
  bake for 5 more minutes, until the sauce is lightly caramelised and sticky.
• 6 Prepare any side vegetables or a salad while the chicken is baking. Serve while
  hot.

Nutrition Info