Drizzle 2 tablespoons oil onto the hot baking sheet.
Roast until beginning to brown, about 5 minutes.
Meanwhile, cut lemon in half; thinly slice 1 half and juice the other half.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Combine mushrooms, the lemon slices and 1 tablespoon oil in a large bowl; toss to coat.
Flip chicken over; carefully arrange the mushroom mixture around the chicken.
Roast until an instant-read thermometer inserted into the thickest portion of chicken registers 170F, about 20 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Transfer to a medium saucepan; cook over medium heat until warm, 5 to 8 minutes.
Transfer to a bowl; stir in the remaining 14 teaspoon salt.
Spread the bean puree on a platter.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Top with the chicken and mushroom mixture; drizzle with kale chimichurri.
Garnish with chile rings, if desired.
Its best to reheat it in the microwave in 1- to 2-minute intervals, until steaming.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Absolutely: you could use portobello mushrooms, shiitake, oyster, porcini or any mushrooms that you like.
For best results, choose fresh mushrooms over canned.
This dish is a meal in itself.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
However, you could add a tossed salad,baked potatoesor warm rolls.
