Sheet Pan
by: Jenny Tschiesche
March14,2018
4
8 Ratings
- Prep time 10 minutes
- Cook time 45 minutes
- Serves 4
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Author Notes
This is a lighter version of the more wintry classic dish made with red wine. This dish is made using white wine, keeping it more summery. It's a family favorite. This recipe comes from my book Sheet Pan Cooking. —Jenny Tschiesche
- Test Kitchen-Approved
What You'll Need
Ingredients
- 9 ouncesunsmoked bacon, diced
- 6 shallots, halved
- 3 cloves of garlic, crushed
- 1 tablespoonfreshly chopped thyme leaves
- 3 sprigsfresh rosemary
- 8 bone-in, skin-on chicken thighs
- 1 cupplus 1 tablespoon dry white wine
- 12 ouncesmushrooms, cut into quarters
- 1 (14-oz) can white beans, such as cannellini, drained and rinsed
- 1 pinchsea salt, to taste
- 2 tablespoonsfreshly chopped flat leaf parsley, to serve
Directions
- Preheat the oven to 400 ̊F.
- Toss the bacon, shallots, garlic, thyme and rosemary into a sheet pan with sides. Arrange the chicken thighs on top. Season with salt and drizzle over the olive oil. Roast in the preheated oven for 20 minutes.
- Remove tray from oven and add the wine, mushrooms, and white beans and give everything a stir, then roast for another 25 minutes until the chicken is cooked through. Serve, sprinkled with the parsley.
Tags:
- French
- Parsley
- Shallot
- Thyme
- Chicken Thigh
- Bean
- Bacon
- Sheet Pan
- Entree
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15 Reviews
valerie J. May 19, 2023
I do not see the olive oil in the list of ingredients.
Lori M. December 14, 2019
Lovely stuff. Used dried herbs, thyme and marjoram, and dry Vermouth. Way too much for the two of us but the leftovers should be great. Easily a company dish.
Beth March 12, 2019
Hi, can I use boneless chicken thighs? Thanks
SPark0101 October 26, 2018
This is a very handy recipe that is easy to pull together, but takes much more than 10 minutes of prep time (I'm an experienced cook), and I wouldn't compare it to coq au vin. I'm sure there is a way to make this a bit more flavorful, but I found that by it's nature of being sheet pan cooked, the flavors didn't come together for me. Everything tasted ok, but we didn't find it anything out of the ordinary.
Ginny September 26, 2018
This was incredible and so easy to make! I subbed out pancetta for the bacon, 4 ounces of baby shiitake and then small colored potatoes, it came out great. Amazing flavor and the skins were golden and crispy, everyone was really impressed. The only thing for me was that it took much longer to cook, at least an extra 30-40 minutes, I get paranoid of under-cooking chicken but not overcooking it either, so am still figuring that out. I will leave it in for at least an hour next time before testing for temp. Thanks for a great dish suggestion, this will be a mainstay in my cooking arsenal.
Katherine H. May 11, 2018
How much olive oil do I drizzle over the chicken?
Katherine H. May 12, 2018
Made this last night, and I ended up using 2 tablespoons of olive oil. This dish is delicious! Definite keeper.
Diane May 8, 2018
I made this tonight for dinner and it was delicious. Very easy to make and definitely will make it again. I used a 19 oz can of beans because that’s what I had and I also added two extra pieces of chicken (wanted some left overs). Really tasty, thanks
Jenny T. May 9, 2018
Glad you enjoyed it. :-)
FrugalCat May 8, 2018
This was fantastic- I made it once without the bacon for my mom (kosher) and I used dry vermouth. Serve some kind of tomato dish with it.
Jenny T. May 8, 2018
Sounds like a great way of adapting the recipe.
Shronda J. April 25, 2018
Hi I was just wondering what kind of wine did you use.
Jenny T. May 8, 2018
I used Chardonnay in the original but honestly any dry-ish White will do.
Nancy H. March 21, 2018
I'm not seeing the chicken listed in the ingredients (which could be a problem at my end). What is the amount listed for the thighs? Thanks!
Nikkitha B. March 21, 2018
Hi Nancy - thanks for pointing it out! It should be 8 bone-in, skin-on thighs. Picture coming soon!
