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Sheet Pan Dijon Chicken Thighs

A rustic sheet pan meal that's healthy and delicious and requires minimal prep and even less cleanup.
Prep Time10 minutes
Course: Main Course
Cuisine: American

Ingredients

  • 6-8 Boneless skinless chicken thighs
  • 1/4 cup butter
  • 1/4 cup dijon mustard, use more or less to taste
  • 1/4 cup Panko Bread Crumbs This is approximate -I never measure this.
  • 1 tsp Dried Thyme
  • 1/2 - 1 tsp Ground sage; to taste
  • 1/4 tsp pepper

Veggies

  • 1 bag Petite baby carrots
  • 1 bundle Asparagus or veggies of your choice
  • Sweet Potatoes; if desired
  • olive oil; salt & pepper

Instructions

  • Optional - Line baking sheet(s) with foil
  • Preheat oven to 425° F
  • Melt butter and add dijon mustard, herbs salt & pepper and mix to blend.
  • Using tongs, dip both sides of each chicken thigh in dijon mixture. Place on sheet pan.

FOR THE VEGETABLES

  • If needed, cut or cube vegetables and potatoes into bite sized pieces; or pieces sized to cook well within the 25 minute roasting time.
  • Coat vegetables, and potatoes, if using, with a generous amount of olive oil and S&P to taste. Arrange on the sheet pan without overcrowding. *I like to keep like vegetables together but you could mix them for a more rustic look.
  • Bake for 25 to 30 minutes or until chicken is thourougly cooked. *165° for poultry.
    If you prefer a browner crust, turn on the broiler for a minute or two.