Mustard & Herb Sheet Pan Chicken Thighs
Mustard & Herb Sheet Pan Chicken Thighs are a delightful combination of juicy chicken and vibrant vegetables, all coated in a zesty mustard glaze. This easy-to-make dish transforms your kitchen into a flavorful haven, perfect for weeknight dinners or special gatherings. With minimal prep and cleanup, you’ll have more time to enjoy the company of family and friends while savoring this comforting meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (approximately 1.5 lbs)
- 2 tbsp Dijon mustard
- 2 tbsp olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 2 cups mixed vegetables (carrots, bell peppers, red onions)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Pat chicken thighs dry; season with salt and pepper.
- In a bowl, mix Dijon mustard, olive oil, herbs, salt, and pepper.
- Coat chicken thighs generously with the mustard mixture.
- Toss mixed vegetables with olive oil, salt, and pepper on a sheet pan.
- Arrange chicken thighs skin-side up among the vegetables.
- Roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 300g)
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg