Y’all know I love an easy meal where everything cooks together. If you feel the same you’re going to be on board with this Sweet Mustard Sheet Pan Chicken. It bakes with roasted potatoes and brussels sprouts. Everything you need for dinner!
This recipe started because I wanted to do a mustard sauce that wasn’t honey mustard. There’s no honey in this sauce at all. In my first round of recipe testing I was so excited to discover how beautifully the sauce browned in the oven. The sauce is thick so it really stays put and does some gorgeous caramelizing.
This sauce is so good I coated the potatoes in it too. A little tangy and a little sweet. Just wait until you try it. It’s tasty and addictive. You’ll be licking your fingers. A lot.
Everything bakes on an aluminum foil lined baking sheet in a single layer. You’ll divide the sheet into thirds so you have a section for chicken, a section for potatoes, and a section for brussels sprouts. The chicken and potatoes will start baking first and the brussels sprouts get added after 15 minutes.
I can’t wait for you to try this! I’m certain you’ll enjoy it as much as my family does.
- 6 boneless chicken thighs
- 5 medium gold potatoes
- 1 lb fresh brussels sprouts
- cooking fat of choice (olive oil, coconut oil, ghee)
- several tablespoons extra virgin olive oil
- salt & pepper
- Optional: fresh herbs for potatoes
- ½ cup spicy brown mustard
- ½ cup extra virgin olive oil
- ¼ cup Coconut Aminos
- 8 dates, pits removed
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil and coat the bottom with a thin layer of olive oil.
- Add your sauce ingredients to the blender and blend until smooth. The final result looks a lot like peanut butter I think.
- Add your cooking fat of choice to a large saute pan and heat to high heat. Place your chicken thighs in pan and brown on both sides. You're not trying to fully cook your chicken. This is just to get a nice browning. Remove from pan.
- Place your browned chicken thighs on aluminum foil lined (and greased with olive oil) baking sheet.
- Slice your potatoes into chunks. I like to make them about ½ inch thick and 1 inch in diameter. They're not as small as I'd cut them for a hash. Place the sliced potatoes into a bowl and add 2 heaping tablespoons of your sweet mustard sauce. Stir to fully coat the potatoes. Add the potatoes in a single layer to the pan, leaving space for your brussels sprouts to be added later.
- Generously salt and pepper the potatoes and chicken thighs.
- Use a spoon to coat the top side of your chicken thighs with half of the sauce. Place baking sheet in the oven and bake for 15 minutes.
- While your chicken and potatoes are baking, trim the bottom of each brussels sprout and peel away the first layer of leaves. That's where you usually see the dirt and any brown sprouts. Once this is done you'll have beautiful little bright green sprouts. Slice each in half.
- After 15 minutes remove the chicken and potatoes from the oven. Flip your chicken and coat the top with the remaining sweet mustard sauce.
- Add your brussels sprouts in a single layer to the sheet. Drizzle with olive oil and salt.
- Place back in the oven and bake for another 25 minutes.
- Once finished you can add your favorite fresh herb to the potatoes if you like. I chop up some rosemary for mine. Enjoy!
Made this? If you share it on Instagram I’d love to see it. Just tag me and I’ll check it out!