Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe

Recipe By Slurrp

This sheet pan spatchcocked chicken with mushrooms and kale is a delicious and easy one-pan meal. Spatchcocking the chicken ensures even cooking and crispy skin, while the mushrooms and kale add a savory and earthy flavor. The chicken is seasoned with a blend of herbs and spices, and roasted until golden and juicy. The mushrooms and kale are tossed in olive oil and garlic, and roasted until tender. This dish is perfect for a weeknight dinner or a special occasion.

4.6
17 Rating -
Rate
Non Vegdiet
40minstotal
15minsPrep
25minsCook
40m.total
15m.Prep
25m.Cook
Sheet Pan Spatchcocked Chicken Mushrooms And Kale
plan
Bookmark

ingredients serve

Ingredients for Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe

  • 1/4 Whole Chicken
  • 2 ounce Mushrooms, Sliced
  • 1 cup Kale, Chopped
  • 1/2 tablespoon Olive Oil
  • 1 cloves Cloves Garlic, Minced
  • As required Salt And Pepper, To Taste
  • as per your need Your Choice Of Herbs And Spices For Seasoning The Chicken

Directions: Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.Place the chicken on a cutting board, breast-side down. Use kitchen shears to cut along both sides of the backbone and remove it.
  • STEP 3.Flip the chicken over and press down firmly on the breastbone to flatten it. Season the chicken with salt, pepper, and your choice of herbs and spices.
  • STEP 4.In a large bowl, toss the mushrooms and kale with olive oil, garlic, salt, and pepper. Spread them out on a sheet pan.
  • STEP 5.Place the spatchcocked chicken on top of the mushrooms and kale. Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the skin is crispy.
  • STEP 6.Remove the sheet pan from the oven and let the chicken rest for a few minutes before serving.
  • STEP 7.Serve the spatchcocked chicken with the roasted mushrooms and kale. Enjoy!

Cooking Tips

  • Spatchcocking the chicken helps it cook more evenly and reduces cooking time.
  • Feel free to customize the seasoning for the chicken with your favorite herbs and spices.
  • Make sure to toss the mushrooms and kale well with the olive oil and garlic to ensure even coating.
  • Letting the chicken rest before serving allows the juices to redistribute and results in a juicier chicken.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the chicken and vegetables in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the spatchcocked chicken with a side of roasted potatoes or a fresh salad for a complete meal.
Nutrition
value
1297
calories per serving
98 g Fat89 g Protein17 g Carbs7 g FiberOther

Current Totals

  • Fat
    98g
  • Protein
    89g
  • Carbs
    17g
  • Fiber
    7g

MacroNutrients

  • Carbs
    17g
  • Protein
    89g
  • Fiber
    7g

Fats

  • Fat
    98g

Vitamins & Minerals

  • Calcium
    214mg
  • Iron
    8mg
  • Vitamin A
    381mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    28mg
  • Vitamin B6
    2mg
  • Vitamin B9
    161mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    92mg
  • Vitamin E
    8mg
  • Copper
    4mcg
  • Magnesium
    175mg
  • Manganese
    2mg
  • Phosphorus
    1025mg
  • Selenium
    85mcg
  • Zinc
    8mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp