Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe

Name: Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe
Total time: 40 min
Yield: 4
Cuisine: South American

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

ingredients serves

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Ingredients For Sheet Pan Spatchcocked Chicken Mushrooms And Kale Recipe

1 Whole Chicken
8 ounce Mushrooms, Sliced
4 cup Kale, Chopped
2 tablespoon Olive Oil
4 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

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

MacroNutrients

Carbs
17 g
Protein
89 g
Fiber
7 g

Fats

Fat
98 g

Vitamins & Minerals

Calcium
214 mg
Iron
8 mg
Vitamin A
381 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
28 mg
Vitamin B6
2 mg
Vitamin B9
161 mcg
Vitamin B12
0 mcg
Vitamin C
92 mg
Vitamin E
8 mg
Copper
4 mcg
Magnesium
175 mg
Manganese
2 mg
Phosphorus
1025 mg
Selenium
85 mcg
Zinc
8 mg

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

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.