Sheet Pan Chicken and Mushrooms

To make this Release Phase friendly, omit the Olive Oil! Serve with a side salad, cauliflower rice or steamed veggies of your choice!

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Step 1

Heat oven to 450°F or 425°F convection with the rack in the upper middle.

Step 2

As the oven heats up, combine the shallots, vinegar, extra virgin olive oil, coconut aminos, fish sauce, and Magic Mushroom Powder (or salt) in a large bowl. Stir well and then add the chicken to the marinade.

Step 3

Shake off the excess marinade and transfer the chicken to a rimmed baking sheet. (Leave the marinade in the bowl, because you’re going to dump the mushrooms in next!)

Step 4

If you have a combination of different mushrooms, add the sturdier mushrooms (e.g. sliced King Trumpet, button, shiitake, etc.) to the marinade first. Toss well and then transfer them to the rimmed sheet in a single layer.

Step 5

Using delicate mushrooms (e.g. enoki or brown clamshell mushrooms)? Toss them carefully in the marinade after you’ve removed the sturdier ones so they don’t break apart.

Step 6

Arrange the chicken, mushrooms, and shallots in a single layer on the sheet pan.

Step 7

Pop the sheet pan dinner in the oven and roast for 25 to 35 minutes, rotating the tray 180° at the halfway point.

Step 8

The dish should be done when the chicken is cooked through (a meat thermometer should read 165°F in the thickest part of the thigh or 150°F if you’re using chicken breasts) and the liquid from the mushrooms has mostly cooked off.

Step 9

Sprinkle on fresh herbs and serve immediately

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