Sheet Pan Dijon Chicken Thighs
A rustic sheet pan meal that's healthy and delicious and requires minimal prep and even less cleanup.
Course: Main Course
Cuisine: American
- 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
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.