Sheet Pan Chicken with Spring Vegetables

Sheet Pan Chicken with Spring Vegetables

With Muscoda named the Morel Capital of Wisconsin and their annual Morel Mushroom Festival celebrating the highly desirable mushrooms, it's no surprise that this small town is the home to a mushroom & spring onion jack cheese. It's delicious paired with chicken, fresh herbs and spring veggies in this recipe.

servings
4

Ingredients











Cooking Instructions

1

Heat oven to 400˚F.


2

Combined olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl. Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture; toss to coat.


3

Pat chicken thighs with a paper towel. Place on pan with potatoes. Gently loosen skin from chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom & spring onion jack; cover cheese with skin. Set aside 1 tablespoon olive oil mixture; brush chicken skin with remaining oil mixture. Bake chicken and potatoes for 30 minutes. Remove from oven.


4

Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot.) Sprinkle chicken with remaining cheese. Bake for 8-10 minutes longer or until a thermometer inserted in the chicken reads 165°F. Broil for 2-3 minutes on high or until cheese is lightly browned. Remove from oven. Let stand 5 minutes before serving.


Recipe Tip:
Any brand of Wisconsin monterey jack cheese can be used.
cheese iconCheesemonger Tip:
Kindred Creamery is the newest Meister Cheese Company brand; Meister Cheese Company has been making cheese for more than 100 years in Southwest Wisconsin. Their Forage Mushroom & Spring Onion Jack cheese is semi-soft and buttery featuring a blend of dark mushrooms, scallions and garlic.

Ingredients











Cooking Instructions

1

Heat oven to 400˚F.


2

Combined olive oil, thyme, rosemary, salt, pepper and red pepper flakes in small bowl. Place potatoes on a 17 x 12-inch baking pan. Drizzle with 2 tablespoons olive oil mixture; toss to coat.


3

Pat chicken thighs with a paper towel. Place on pan with potatoes. Gently loosen skin from chicken thighs to create pockets. Fill each pocket with about 1/3 cup forage mushroom & spring onion jack; cover cheese with skin. Set aside 1 tablespoon olive oil mixture; brush chicken skin with remaining oil mixture. Bake chicken and potatoes for 30 minutes. Remove from oven.


4

Drizzle asparagus with reserved olive oil mixture; toss to coat. Carefully add asparagus to pan. (Pan will be hot.) Sprinkle chicken with remaining cheese. Bake for 8-10 minutes longer or until a thermometer inserted in the chicken reads 165°F. Broil for 2-3 minutes on high or until cheese is lightly browned. Remove from oven. Let stand 5 minutes before serving.


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