Herb‑Crusted Chicken & Portobello Mushroom Sheet‑Pan Power Bowl

This sheet‑pan power bowl marries juicy chicken thighs, earthy portobello mushrooms, and a rainbow of roasted vegetables, all tossed in a fragrant herb‑crusted coating. It’s a one‑pan miracle that delivers protein, flavor, and easy cleanup in under 35 minutes. Prepare for a satisfying, home‑cooked meal that looks as good as it tastes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 skin‑on chicken thighs (about 1½ lbs)
• 4 large portobello mushroom caps, stems removed
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 medium zucchini, sliced half‑moon
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon zest
• 1 tbsp fresh parsley, finely chopped (for garnish)
• 1 tbsp lemon wedges (for serving)

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. In a shallow bowl, combine olive oil, garlic powder, smoked paprika, oregano, thyme, salt, pepper, lemon zest, and a splash of water to form a thick, fragrant paste.
3. Pat chicken thighs dry with paper towels, then rub them and the portobello caps evenly with the herb paste, ensuring both sides are coated.
4. Arrange the seasoned chicken thighs, portobello caps, bell pepper strips, and zucchini slices in a single layer on the prepared baking sheet, leaving a small space between pieces for even roasting.
5. Bake for 20 minutes, flipping the chicken and vegetables halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the mushrooms tender.
6. Remove from the oven, let rest for 5 minutes, then drizzle a little lemon juice over each piece for brightness.
7. Serve the chicken, mushrooms, and veggies over a bed of fresh parsley and sprinkle additional chopped parsley. Pair with lemon wedges and a side of quinoa or cauliflower rice if desired.
8. For a thicker sauce, whisk 2 tbsp of Greek yogurt with the lemon juice and drizzle over the finished dish.

Chef's Note

Pro tip: For a smokier flavor, use a smoked paprika‑based seasoning mix and finish the chicken under the broiler for the last 2 minutes.

Make-Ahead Tips

Cool completely and store the chicken and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat in a 350°F oven for 10 minutes or microwave until warmed through.

Substitutions

Replace chicken thighs with ground turkey for a leaner option.,Swap portobello caps with thick sliced eggplant for a different texture.,Use fresh herbs (basil or rosemary) instead of dried for a brighter aroma.