Sheet-Pan Chicken Thighs with Ptitim
6
30 minutes
This cozy sheet-pan meal combines tender chicken thighs with flavorful ptitim and mushrooms, all cooked in a rich Saturday Sauce. Perfect for weeknights or easy hosting, it requires minimal ingredients and effort while delivering maximum flavor.
Ingredients
16 oz. Saturday Sauce
2 lbs. chicken thighs, boneless and skinless ideally
2 cups ptitim, (Israeli/pearl couscous)
10 oz. baby bella (cremini) mushrooms, sliced
32 oz. vegetable stock
Silan (date syrup), for drizzling
Kosher salt, to taste
Fresh parsley, finely chopped (for garnish)
Directions
Preheat the oven to 375°F.
Wash, de-stem, and slice the mushrooms. Season the chicken thighs lightly on both sides with kosher salt.
On a large sheet pan, pour in the Saturday Sauce, ptitim, mushrooms, and vegetable stock. Mix well to evenly distribute the ingredients.
Nestle the chicken thighs into the mixture, turning to coat. Make sure the ptitim is fully submerged in the liquid (not sitting on top of the chicken).
Drizzle lightly with silan for a touch of sweetness.
Cover tightly with damp parchment paper or aluminum foil and bake for about 30 minutes.
Remove the cover and broil for 5–7 minutes, until the chicken is crispy and caramelized. The edges of the ptitim will also crisp slightly (a feature, not a bug).
Finish with chopped fresh parsley and serve warm.