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One-Pan Chicken Dinner
...in your mind.
One-Pan Chicken Dinner

One-Pan Chicken Dinner

Super delicious and flavorful chicken & veggies as an easy AND healthy 'sheet-pan' dinner - is anything better? The answer is no, there is not.

Serves 6

Ingredients

  • 1/2cup olive oil
  • 3 tablespoons Dijon mustard
  • 4 large cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or ½ tablespoon dried)
  • 1 tablespoon fresh thyme, finely chopped herbs (or ½ tablespoon dried)
  • 1 teaspoon red pepper flakes
  • Juice of 1 lemon
  • Kosher salt & coarse ground black pepper
  • Assorted vegetables: it's up to you, but use any collection you're happy with: small carrots (if large cut lengthwise) asparagus top halves, cherry tomatoes, shishito peppers, Brussels sprouts (remove outer leaves and cut in half) red onion cut into wedges – or anything else you have or want
  • 6 bone-in, skin-on chicken thighs
  • Fresh parsley for garnish

Directions

  1. In a small bowl, combine the olive oil, Dijon, garlic, the rosemary, thyme, red pepper flakes, lemon juice and 1 teaspoon salt, ½ teaspoon pepper - mix well
  2. Put the vegetables on a baking sheet, and toss with some of the dressing
  3. Season the chicken with salt & pepper, and brush both sides with some of the dressing
  4. Preheat the oven to 400
  5. Arrange the vegetables on a large sheet pan in one layer, and snuggle the chicken thighs in between the veggies
  6. Bake approximately 40 minutes or until the chicken reaches an internal temperature of 160
  7. Turn the oven to broil, and give it about 1 minute for extra color
  8. Remove from the oven, serve garnished with parsley
One-Pan Chicken Dinner

One-Pan Chicken Dinner

Super delicious and flavorful chicken & veggies as an easy AND healthy 'sheet-pan' dinner - is anything better? The answer is no, there is not.

Serves 6

Ingredients

  • 1/2cup olive oil
  • 3 tablespoons Dijon mustard
  • 4 large cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or ½ tablespoon dried)
  • 1 tablespoon fresh thyme, finely chopped herbs (or ½ tablespoon dried)
  • 1 teaspoon red pepper flakes
  • Juice of 1 lemon
  • Kosher salt & coarse ground black pepper
  • Assorted vegetables: it's up to you, but use any collection you're happy with: small carrots (if large cut lengthwise) asparagus top halves, cherry tomatoes, shishito peppers, Brussels sprouts (remove outer leaves and cut in half) red onion cut into wedges – or anything else you have or want
  • 6 bone-in, skin-on chicken thighs
  • Fresh parsley for garnish

Directions

  1. In a small bowl, combine the olive oil, Dijon, garlic, the rosemary, thyme, red pepper flakes, lemon juice and 1 teaspoon salt, ½ teaspoon pepper - mix well
  2. Put the vegetables on a baking sheet, and toss with some of the dressing
  3. Season the chicken with salt & pepper, and brush both sides with some of the dressing
  4. Preheat the oven to 400
  5. Arrange the vegetables on a large sheet pan in one layer, and snuggle the chicken thighs in between the veggies
  6. Bake approximately 40 minutes or until the chicken reaches an internal temperature of 160
  7. Turn the oven to broil, and give it about 1 minute for extra color
  8. Remove from the oven, serve garnished with parsley