Easy Sheet-Pan Chicken
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons whole-grain mustard
- 2teaspoons chopped thyme leaves
- 2garlic cloves, minced
- 1tablespoon unsalted butter, softened
- 2teaspoons Dijon mustard
- 3pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
- 2teaspoons kosher salt
- 1teaspoon black pepper
- ⅔cup plain dried bread crumbs
- Olive oil, for drizzling
Nutritional analysis per serving (4 servings)
907 calories; 66 grams fat; 18 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 13 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 59 grams protein; 892 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
- Step 2
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
- Step 3
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
Private Notes
Comments
If you like breading your chicken try pan frying your bread crumbs or panko crumbs in a bit of fat 1st (oil or butter) to get them to light golden color. This step will help produce a nice golden crust on your chicken and you can skip drizzling oil on top of your meat prior to roasting and reduce fat/calorie count of final dish.
if you like to use breast, soak your meat in buttermilk to produce moist white meat.
My new favorite technique (I saw it in the Farmer's Market in Paris this summer) is to cook my chicken over a bed of vegetables and potatoes. I'd layer some diced potatoes and greens under the chicken.
Use parchment paper in the pan - absolutely everything you cook or bake will slide right off!
This was excellent and will be in the rotation. I melted the butter and mixed it with the mustard, fresh thyme, garlic and also added the salt & pepper into the bowl. Coated the chicken in the mustard mix then dredged in Panko which had been toasted in a skillet with a bit of oil. Skipped the drizzle oil step. Used parchment paper on the sheet pan. Chefs kiss!!
This recipe was delicious, flavor was amazing thank you Melissa!
I really enjoyed this and I loved how fast it was to make. I've made it twice, and both times I forgot to get fresh thyme and I used 3/4 of a teaspoon for the dried thyme and it was just fine.