Sheet Pan Dinner; Herb Dijon Chicken and Vegetables

Sheet pan dinners are the best. They are quick, easy and delicious. You can put this dish together in about ten minutes, throw it in the oven and dinner is done in 45 minutes. Easy Peasy. Plus the juices from the chicken create a delicious sauce on the bottom on the pan that you can wipe up with a piece of bread. For cleanup, you simply crumble up the foil and throw it away.

Winner Winner Chicken Dinner

Marinade The simple combination of dijon and your favorite dried herbs creates a rich and savory flavor. The oil in the marinade allows you to put the chicken straight on the pan and get golden crispy edges. The marinade comes together in a minute and you can let the chicken marinate for a few minutes or put it together a day ahead. Marinating the chicken is a great way to add extra flavor, but it isn’t necessary.

Dijon Dijon is one of my secret weapons in the kitchen. H-E-B has my absolute favorite dijon mustard. Dijon is more mild than some of the other mustards out there, so don’t worry, it isn’t a slap in your face mustard flavor. 

Herbs Dried and fresh herbs both have their pros and cons. Dried herbs are wonderful because they have a great shelf life and they do great when cooked for long periods of time. Fresh herbs are best for finishing dishes and sauces or adding to your favorite dressings or salads.

Needless to say, you don’t have to commit to the dried herbs in the recipe. Just add 1 tablespoon of any blend of chives, basil, parsley, tarragon, dill, oregano, rosemary or thyme.

Chicken I use boneless skinless chicken thighs in this recipe because they cook so fast, you don’t have to worry about overcooking them and they are so tender and flavorful.

Sheet Pan Use a large sheet pan for this dish (15in x 21in). It will take up a majority of the pan. 

Vegetables You can substitute your favorite vegetables. Sweet potatoes, butternut squash, zucchini, peppers and onions… the list can go on and on. Just make sure they are similar sized cuts so they cook evenly.

Sides The great part about this dish is that is doesn’t need a side, with the exception of your favorite hot sauce. At our house we use Frank’s Red Hot or Marie Sharps.  This dish would go great with a simple bowl of rice, your favorite rolls or crusty bread to wipe up the sauce from the bottom of the sheet pan.

Cheers This meal is begging for chardonnay or Pinot Noir. If you are a beer drinker, we recommend pairing this to your favorite Belgian-style beer or Hefeweizen. A great local option would be the Hung Jury Hefeweizen from our friends at Legal Draft.

Weeknight meal This dish is perfect those days when you have a million things going on and the last thing you want to deal with is a complicated dinner. One pan, no mess. You are welcome. For another great weeknight meal, try our Honey Chipotle Chicken Tacos. 

Recipe

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Herb Dijon Sheet Pan Dinner

January 5, 2022

Servings: 3

Prep: 15 min

Cook: 45 min

Total: 1 hr

Difficulty: Easy

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By: Lauren Cook

Ingredients

• **Marinade
• 2 Tbsp. Dijon
• 2 Tbsp. Olive OIl
• 1 tsp. Dried Parsley
• 1 tsp. Dried Basil or Dill
• 1 tsp. Dried Chives
• 1 tsp. Kosher Salt
• 1/2 tsp. Black Pepper
• **Sheet Pan Dinner
• 5-6 Boneless Skinless Chicken Thighs, 1 1/2-2 lbs.
• 1 1/2 pound bag of small Red Potatoes, halved
• 1-2 heads of Broccoli, cut into florets
• 2 cups Baby Carrots or sliced Carrots
• 3 Tbsp. Olive Oil
• 1 tsp. Kosher Salt
• Black Pepper, to taste

Directions

• Step 1 In a medium bowl, combine dijon, olive oil, herbs, salt and pepper.
• Step 2 Toss the chicken in the marinade and let it marinate while you prepare the veggies. Alternately, you can marinate the chicken overnight.
• Step 3 Preheat oven to 400F. On a large sheet pan, lined with foil (optional), toss the broccoli, carrots and potatoes with olive oil, salt and pepper. Place the chicken thighs on the sheet pan, nestled in between the vegetables.
• Step 4 Roast for 45 minutes or until vegetables are tender and crispy on the edges and chicken is cooked through and browned on the edges. You can serve the chicken thighs whole or shred them with two forks. Garnish with freshly cracked black pepper.
• Step 5 If desired, serve with rice or your favorite bread. Make sure to get some of the yummy sauce on the bottom of the pan.

About the Author

Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.