Dr. Sarah’s Garlic Chicken with green beans and mushrooms

Sarah brought this over for us after baby Wren was born and it was sooo dang good!! Had to get the recipe. Turns out this recipe bears little resemblance LOL!! She made it with only mishrooms and green beans, none of these other random veggies. It came out saucy and delicious and went perfectly with plain white rice. It’s so easy and good!!! We make this one on a regular basis now. Prepping the mushrooms is the most time consuming part, but it’s so worth it because they come out delicious.

Notes from Sarah are below.

https://www.eazypeazymealz.com/sheet-pan-garlic-chicken-veggies/

Ingredients

1 tsp salt
1 Tbsp onion powder
1 tsp black pepper
2 lbs chicken thighs, boneless skinless, cut into strips
1/2 cup extra virgin olive oil (divided)
About 1 pound/3 cups fresh green beans
8-16 ounces of white mushrooms, cut in half
3 Tbsp minced garlic (from a jar)
1- 1 ounce package beefy onion soup mix

Instructions

Preheat oven to 400 degrees
In a small bowl, mix together salt, onion powder, and black pepper
In a large bowl, add chicken, 1/4 cup olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15 minutes to let marinate
In a large bowl add green beans and mushrooms, 1/4 cup olive oil, minced garlic, and onion soup mix packet. Stir well to coat evenly
Dump veggies on baking sheet, and spread out to form one layer.
Place chicken on top.
Bake at 400 degrees for 40 minutes or until chicken is cooked through (cooking time will depend on how thick you cut your chicken).
Optional: Broil sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!

Notes from the blog

Note 1: Feel free to reduce oil to lighten this up. You just want to make sure things are coated enough that the seasonings stick. If you reduce the oil too much, spray the pan with cooking spray so the food does not stick to the bottom while baking. Note 2: Broil the pan at the end of baking time to get a few caramelized edges and brown up the exterior of the chicken. This can add flavor, but is not necessary!

Notes from Sarah

Anyway, I tried it initially with a lot of the recommended veggies but in my opinion the zucchini, squash, all those veggies that have a lot of water in them get pretty soggy. I liked the asparagus ok but I prefer to eat it a little firmer. I think brussel sprouts would be good but Michael isn't really a fan. Sweet potatoes might be really good too. Sliced mushrooms shrink up quite a bit so my faves so far are to get whole mushrooms and chop them in half, small yellow or red potatoes hold up well, and fresh green beans taste awesome. So that's my trifecta with my picky husband and bonus kid. 

Also, I get the golden onion soup mix, or I've tried maybe beefy onion or one with mushrooms in it, but the regular onion makes me think of onion dip and that weird ranchy flavor so I avoid it. Maybe it's all in my head. 

I also don't use as much oil as they say to. I did the first time and it just felt like too much but you do you. Thighs and breasts are good. It's a quick prep meal and easy to clean up.