Easy Sheet Pan Mustard Chicken
When you’re short on time, this easy sheet pan Mustard Chicken dinner is quick to put together, and everything cooks on a single pan making clean up a snap. The chicken has a delicious Dijon mustard, rosemary, and garlic marinade, and the potatoes and carrots get caramelized in the mustard-y chicken drippings.
I’m making two servings here; I’ve used 8 pieces of chicken on purpose so I will have leftover chicken for my lunches.
How long does Sheet Pan Mustard Chicken take to make?
It takes as long as it takes to peel some carrots (or don’t peel them!) and cut up some small new potatoes and get this in the oven. Then, prepare the mustard marinade while the vegetables get their head-start cooking in the oven. In total, you could have this complete dinner on the table in under 30 minutes. Win, win!
You can use even more time saving techniques – pre-peeled baby carrots and small new potatoes will save you all that peeling time! Use prepared garlic instead of crushing fresh, and chopped rosemary leaves from a jar.
What ingredients go into Sheet Pan Mustard Chicken?
Chicken thighs – I love cooking with chicken thighs, because they’re high in protein and really, really hard to overcook!
Dijon mustard – Dijon is the star of this marinade party, along with lots of garlic and chopped rosemary, olive oil, and salt & pepper, it’s really easy to throw together quickly.
Small carrots – I peeled mine, but you can leave them unpeeled if that’s your preference. By keeping the small carrots whole, you save time chopping.
Small new potatoes – The ones I used are so tiny! You don’t need to peel them, and for these I only needed to cut them in half so it was really quick to cut up enough for two people — I usually have about 1/2 cup cut up potatoes per person.
Rosemary and garlic – I used fresh rosemary and minced four cloves of garlic. Yum!
Lemon – Add a squeeze of lemon over the chicken and vegetables, just before serving, to add that necessary acidity. Don’t leave it out, trust me!
Can I Make Substitutions?
Chicken – I’ve made this dinner successfully with bone-in chicken thighs and drumsticks. You can use chicken breasts too, just make sure you’re cooking the chicken to the proper internal temperature.
Vegetables – Use whatever veggies you love; keep an eye on them when they’re in the oven, given that many vegetables cook for different times.
Can Sheet Pan Mustard Chicken be gluten-free?
Yes! Just make sure your Dijon mustard is gluten-free.
The Sheet Pan Mustard Chicken Method
This one pan meal is so quick to put together. How fast can you put carrots and potatoes on a sheet pan? Before the vegetables go into the oven, toss them in olive oil, salt and pepper. I like to add about 2 whole cloves of garlic per person to the vegetables. The vegetables take a little longer to cook than the chicken, so they go in the oven first.
While the vegetables are cooking, mix your mustard marinade in a large bowl. Mustard, crushed garlic, olive oil, chopped rosemary leaves, salt and pepper go into a bowl and once it’s all mixed together, put in your chicken thighs.
It takes only a couple of minutes to mix the marinade and get the chicken coated, so it can hang out in the bowl with the marinade and get all those flavours combined, until it’s ready to put it in the oven.
Then it’s time to add the chicken to the sheet pan. I made two servings of vegetables, so I was able to squeeze the marinaded chicken thighs onto the pan in amongst the vegetables. If you’re making more servings, you can simply lay the marinaded chicken on top of the vegetables! The drippings from the chicken cover the vegetables and give them incredible flavour.
Once your chicken is in the oven, the timing really depends on the size of your chicken thighs. These thighs I’m using here are very small, so they only took about 15 minutes to completely cook. I always check the internal temperature of the chicken thighs; technically doneness is between 165° F and 180° F. By this time, the vegetables will be caramelized and crispy.
Easy Sheet Pan Mustard Chicken
Equipment
- 1 Sheet pan
- 1 Large bowl
- 1 Tongs or spatula
Ingredients
- 6 chicken thighs boneless, skinless
- 10 small carrots whole, peeled
- 1 cup new potatoes cut in half
- 1/4 cup Dijon mustard
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh rosemary leaves minced
- 4 cloves garlic whole, peeled
- 4 cloves garlic minced
- lemon wedges
- salt & pepper
Instructions
- Preheat oven to 425° F.
- Prepare vegetables by peeling and chopping as desired. Add carrots, potatoes, and 4 whole cloves of garlic to sheet pan and drizzle with about 1 tablespoon of olive oil, adding salt & pepper. Mix all the vegetables so they’re all coated with the oil, and put in the oven for about 10 minutes.
- While the vegetables are in the oven, prepare the marinade by adding mustard, olive oil, minced garlic, rosemary, and salt & pepper to a large bowl. Stir together, then add in the chicken, turning to make sure every piece is well coated in the mustard marinade.
- Remove sheet pan with vegetables from the oven, and add the chicken to the pan. If there’s leftover marinade, spoon it on top of the chicken.
- Put the sheet pan with the chicken and vegetables back in the oven and cook for another 15 minutes, or until chicken is done (internal temperature reaches 165°F or more).
- Before serving, squeeze lemon wedges over the chicken and vegetables. Serves 2.
Notes
