Looking for a balanced dinner tonight that can be cooked on one pan and is mostly hands off? Enter Sheet Pan Chicken. Best of all? You can easily make some extra and have roasted veggies and chicken on hand for leftover lunches throughout the week. Chicken Thighs are extra flavorful but can be easily be subbed for chicken breasts if you have those on hand. Enjoy!
Sheet Pan Lemon Chicken Thighs
- 4 chicken thighs skin on
- 2 Tbsp dijon or stone ground mustard
- 1 1/2 Tbsp dried basil or Italian seasoning
- Juice and zest of 1 lemon
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 sweet potatoes peeled and cubes into 1/2” squares
- 1/2 lb Brussels sprouts stems trimmed and halved
- 1 red onion quartered and separated
- Olive oil
- Kosher salt
- Black pepper
- Combine dijon mustard through red pepper flakes in a medium bowl, mixing well to combine. Add chicken thighs, mixing well to coat as much of chicken surface as possible with marinade.
- Cover with plastic wrap and place in refrigerator for 30-60 minutes.
- Preheat oven to 375 degrees. Place sweet potatoes, Brussels sprouts and red onion on a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss vegetables to coat evenly. Spread out on cookie sheet. Nest chicken thighs amongst the vegetables. Try to ensure no veggies are under the chciken to allow even cooking.
- Cook 30 minutes or until internal temperature reads 165 degrees. For last 2-3 minutes, place sheet pan directly under broiler to slightly crisp the skin. (Omit the broiling step if using chicken breasts).
- Serve chicken thighs and vegetables atop rice, orzo or couscous.