Ingredients
- 2 teaspoons garlic powder, divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground pepper
- 1 teaspoon salt, divided
- 4 boneless, skinless chicken thighs, trimmed (about 1 pound)
- 8 tablespoons extra-virgin olive oil, divided
- 1 lemon
- 2 (8-ounce) packages cremini mushrooms, trimmed and halved, or quartered if large
- 2 (15-ounce) cans no-salt-added butter beans, rinsed
- ½ cup unsalted chicken broth
- ½ cup stemmed curly kale leaves
- ½ cup coarsely chopped fresh cilantro
- 2 tablespoons red-wine vinegar
- ½ teaspoon grated garlic
- 1 red Fresno chile pepper, thinly sliced into rings (optional)
Instructions
- Place a large rimmed baking sheet in your oven and preheat to 450°F.
- In a small bowl, combine 1 teaspoon each of garlic powder, oregano, and paprika, along with ½ teaspoon of black pepper and ¼ teaspoon of salt. Rub this seasoning mixture all over the trimmed chicken thighs.
- Carefully drizzle 2 tablespoons of olive oil onto the hot baking sheet in the preheated oven. Using tongs, rub the seasoned chicken in the hot oil to coat, then arrange the thighs rounded-side down in a single layer. Roast for about 5 minutes, or until the chicken begins to brown.
- While the chicken roasts, cut the lemon in half. Thinly slice one half and juice the other half.
- In a large bowl, combine the halved or quartered mushrooms, the lemon slices, and 1 tablespoon of olive oil. Toss to coat the mushrooms evenly.
- Flip the partially roasted chicken thighs. Carefully arrange the mushroom mixture around the chicken on the baking sheet.
- Return the sheet pan to the oven and roast for another 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 170°F.
- While the chicken and mushrooms finish roasting, place the rinsed butter beans, chicken broth, 1 tablespoon of olive oil, ½ teaspoon of salt, the remaining 1 teaspoon of garlic powder, and the reserved lemon juice in a food processor. Process until the mixture is smooth, about 1 minute.
- Transfer the bean puree to a medium saucepan and cook over medium heat for 5 to 8 minutes, stirring occasionally, until warmed through. Keep warm until ready to serve.
- In a mini food processor, combine the kale leaves, cilantro, red-wine vinegar, and grated garlic. Pulse until the herbs are finely chopped, about 10 pulses.
- With the food processor running, slowly pour in the remaining 4 tablespoons of olive oil through the chute. Pulse until the chimichurri is blended and has a spoonable consistency, about 5 pulses. Transfer to a small bowl and stir in the remaining ¼ teaspoon of salt. If using, stir in the sliced red Fresno chile pepper.
- Spread the warm bean puree onto a serving platter. Top with the roasted chicken and mushroom mixture. Drizzle generously with the vibrant kale chimichurri. Garnish with extra chile rings if desired.
Notes
For best results, don’t overcrowd the sheet pan; use two if necessary. Pat chicken thighs dry before seasoning for better searing. Let chicken rest briefly after roasting for maximum juiciness. Adjust chimichurri consistency with more olive oil if desired. Can substitute parsley for kale in chimichurri or adjust chile for desired heat level. The chimichurri can be made up to 5 days in advance.
