****Visit our "Disclosure Policy and Cookies" for details. Affiliate links appear on this page from Google Adsense, Amazon, Order Out of Chaos, Impact affiliate members, Release, Repurpose, Reorganize, and Shareasale affiliate members.****
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 (Affiliate Link). Read on to see what is in this Chicken Thighs and Swiss Chard Recipe, and let's get cookin'.
Jump to:
Ingredients
With these easy-to-find ingredients, you can make this dinner tonight!
- 1 lb Sweet Potatoes - clean and peel and cube
- 1 lb boneless skinless chicken thighs
- 1 lb sliced portabello small mushrooms - cleaned and cut to make bite-size pieces
- 1 lb Swiss chard - cleaned and remove the stem
- 6 tablespoon olive oil (Affiliate Link)
- 6 tablespoon balsamic vinegar
- 2 teaspoon thyme-dried
- 2 teaspoon salt
- 1 teaspoon pepper
Instructions - Chicken Thighs and Swiss Chard Recipe
Gather all the ingredients above and do the following steps. It should take about 15 minutes to prep the vegetables and season everything. You will need two(2) baking sheets (Affiliate Link) for this recipe.
Preheat the oven to 425 degrees. Then, peel and cut the Sweet potatoes into about 1-inch square pieces. Add to a parchment paper (Affiliate Link) lined baking sheet (Affiliate Link). Drizzle a little olive oil (Affiliate Link), 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 (Affiliate Link), a little balsamic vinegar, and a little dried thyme (Affiliate Link). 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 (Affiliate Link), 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 (Affiliate Link), a little thyme, and a little balsamic vinegar. And add them to the baking sheet (Affiliate Link). 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 (Affiliate Link) and cook for 10 minutes.
Reveal - Chicken Thighs and Swiss Chard Recipe
And here is what this recipe looks like before serving. I hope you will try it and check it out! What do you think? Please leave a positive rating of this recipe in the recipe card.
Variations - Chicken Thighs and Swiss Chard Recipe
If you want to do some variations with this recipe. You can add the following.
- Spicy - add chili pepper flakes or cayenne pepper to the chicken thighs and vegetables.
- Kid-friendly - add a side of whole grain rice to fill the bellies of the kiddos.
Equipment
Equipment can have a significant impact on how a recipe turns out. Below is the equipment I used for this recipe to help make this meal delicious. You will need two mixing bowls and two baking sheets (Affiliate Link).
Using parchment paper (Affiliate Link) will make cleanup a breeze. It keeps all the drippings at bay and prevents burning on the pan.
Top tip
For the best results, don't cook all the ingredients simultaneously. Each ingredient in this recipe has its own cooking time.
Visit our other Oven Roasted Dinner Ideas below!
Chicken Thighs and Swiss Chard Recipe Card
- Total Time: 55 minutes
- Yield: 6
Description
Chicken Thighs and Swiss Chard recipe for weeknight meals.
Ingredients
- 1 lb Sweet Potatoes - clean and peel and cube
- 1 lb boneless skinless chicken thighs
- 1 lb sliced portabello small mushrooms - cleaned and cut to make bite-size pieces
- 1 lb Swiss chard - cleaned and remove the stem
- 6 tbsp olive oil (Affiliate Link)
- 6 tbsp balsamic vinegar
- 2 tsp thyme-dried
- 2 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven to 425 degrees. Then, peel and cut the Sweet potatoes into about 1-inch square pieces. Add to a parchment paper (Affiliate Link) lined baking sheet (Affiliate Link). Drizzle a little olive oil (Affiliate Link), 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 (Affiliate Link), a little balsamic vinegar, and a little dried thyme (Affiliate Link). 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 (Affiliate Link), 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 (Affiliate Link), a little thyme, and a little balsamic vinegar. And add them to the baking sheet (Affiliate Link). 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 (Affiliate Link) and cook for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: chicken thigh
- Method: roasting
- Cuisine: American, oven roasted recipe
Nutrition
- Serving Size: 1
- Calories: 322.39 kcal
- Sugar: 7.88 g
- Sodium: 773.56 mg
- Fat: 17.08 g
- Saturated Fat: 2.78 g
- Trans Fat: 0.02 g
- Carbohydrates: 23.6 g
- Fiber: 4.39 g
- Protein: 19.89 g
- Cholesterol: 71.06 mg
Leave a Reply