Chicken Thighs and Swiss Chard Recipe {sheet-pan, Gluten-free}
I am a big fan of chicken thighs (boneless and skinless). They are super easy to cook up for weeknight meals. This recipe shares a sheet pan recipe that is easy to prep and cook and easy to make for those busy nights. The trick with this recipe is that you can quickly cook it in two sheet pans lined with parchment paper. Read on to see what is in this Chicken Thighs and Swiss Chard Recipe, and let's get cookin'.
Preheat the oven to 425 degrees. Then, peel and cut the Sweet potatoes into about 1-inch square pieces. Add to a parchment paper lined baking sheet. Drizzle a little olive oil, a little thyme, and a little balsamic vinegar on the vegetables.
Clean the mushrooms, break them into bite-size pieces, and toss them in a bowl with a little olive oil, a little balsamic vinegar, and a little dried thyme. Set aside.
These items will be added later in the cooking process.
In another bowl, clean, remove the stem, and chop from the Swiss chard. Then add a little olive oil, a little thyme, and a little balsamic vinegar and toss. Set aside. These items will be added later in the cooking process.
Toss the chicken thigh with a little olive oil, a little thyme, and a little balsamic vinegar. And add them to the baking sheet. Bake the chicken and sweet potatoes for 20 minutes. Then turn them over and add the mushrooms for another 20 minutes. Next, add the chopped Swiss chard on top of the other vegetables on both baking sheets and cook for 10 minutes.
And here is what this recipe looks like before serving.
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Chicken Thighs and Swiss Chard Recipe {sheet-pan, Gluten-free}
Recipe details
- 6 servings
- Prep time: 15 Minutes Cook time: 40 Minutes Total time: 55 min
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