These chicken thighs are slathered with an easy sweet mustard sauce and bake with roasted potatoes and brussels sprouts. You’ll love this quick sheet pan meal!

Update: This recipe was originally published in 2017 and has been republished with all new photos.

This delicious meal is one of my first sheet pan recipes on the blog. I wanted to create a mustard sauce that wasn’t honey mustard. There’s no honey in this sauce at all. Instead I use Medjool dates to sweeten everything. Dates add a richness that makes everything perfect.

You’ll want a whole grain, stone ground, or spicy brown mustard for this sauce. (Don’t use yellow mustard.) There are plenty of options with very clean ingredient lists. The one I have in my fridge right now is Gulden’s Spicy Brown Mustard and you can find it in any grocery store. The ingredients are vinegar, water, mustard seed, and salt. (Plus less than 2% of spices and turmeric.) Another option I use regularly is a Stone Ground Dijon Mustard. The ingredients in that one are water, mustard seed, vinegar, salt, citric acid, and turmeric. Pick your favorite!

Medjool dates, spicy brown mustard, coconut aminos (an awesome alternative to soy sauce), and water blend together to create this thick sauce. It has some spiciness, some sweetness, and that signature hit of mustard flavor!

I’m telling you, friend, this sauce is so good I coat the potatoes in it too. Just wait until you try it!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Chicken thighs (boneless and skinless)
  • Olive oil
  • Potatoes
  • Brussels sprouts
  • Whole grain, stone ground, or spicy brown mustard
  • Medjool dates
  • Coconut aminos
  • Salt and pepper

Everything bakes in a single layer on an aluminum foil lined baking sheet. The pan I use is 12 x 17 so it’s quite large. If you don’t have a big enough sheet pan just use two smaller ones.

You’ll 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.

The brussels sprouts are very simply roasted in olive oil and salt. They just don’t need more than that. My brussels sprout lovin’ three year old will confirm.

What kind of dates should you use?

I recommend medjool dates in this recipe and there’s a good reason for it! Medjool dates are picked early which means they tend to be very soft. This makes them awesome for blending and creating sauces. Yes, it really does matter what kind of date you use!

What potatoes are best to use?

You can use any potato variety you like. I use gold or yellow potatoes here because they always taste a little buttery and my family loves that.

What size sheet pan should you use?

I use a 12 x 17 baking sheet for all my sheet pan recipes. This accommodates a lot of food without overcrowding. If your baking sheet is smaller, use two instead of one. (Don’t overcrowd.)

5 from 2 votes

Sweet Mustard Sheet Pan Chicken

Sweet Mustard Sheet Pan Chicken is a complete (and completely healthy) meal that bakes on one pan. You’ll love this sauce! Plus it’s all Whole30, dairy free, & gluten free!

Ingredients 

  • 6 chicken thighs, boneless and skinless
  • tbsp olive oil, extra virgin
  • 5 medium gold potatoes, can use russet potatoes
  • 1 lb fresh brussels sprouts
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp italian seasoning, can also use dried oregano, parsley, or rosemary

Sweet Mustard Sauce

  • ½ cup whole grain, stone ground, or spicy brown mustard
  • ¼ cup water
  • ¼ cup coconut aminos
  • 8 medjool dates, pits removed

Instructions

  • Preheat oven to 425 degrees. Line a 12" x 17" baking sheet with parchment paper.
  • Add all sauce ingredients to the blender and blend until smooth. The final result looks a lot like a very smooth peanut butter.
  • Heat a large skillet on the stove on medium-high heat. Add 2 tbsp olive oil to skillet when hot. Place your chicken thighs in pan. Brown. Flip. Brown. When both sides have some nice coloring remove them from the skillet and place top side down on parchment paper lined pan. (Chicken should not be cooked through.)
  • Slice potatoes into chunks, approximately 1/2 inch thick and 1 inch in diameter (larger than you'd use for hash). Place the potatoes into a bowl and add 2 heaping tablespoons of your sweet mustard sauce. Stir to fully coat the potatoes. Add the coated potatoes in a single layer to the pan beside the chicken, leaving space for brussels sprouts to be added later.
  • Sprinkle 1/2 tsp salt and 1/2 tsp pepper over potatoes and chicken thighs. Sprinkle 1/2 tsp italian seasoning over potatoes. Give the potatoes a quick stir and spread back into an even layer.
  • Use a spoon or spatula to spread half of the remaining sweet mustard sauce on chicken thighs.
  • 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 any large sprouts in half.
  • Remove the chicken and potatoes from the oven. Flip the chicken and coat the top with the remaining sweet mustard sauce.
  • Add brussels sprouts in a single layer to the sheet. Drizzle with 1/2 tbsp of olive oil and remaining 1/4 tsp salt.
  • Place back in the oven and bake for another 25 minutes.
  • Before serving use a clean spoon to ladle the sauce on the chicken.

Notes

Why Medjool dates versus other kinds of dates? Medjool dates are picked early which means they tend to be very soft. This makes them awesome for blending and creating sauces. Yes, it does matter what kind of date you use!
The sheet pan I use for this recipe and all my sheet pan dinners is 12 x 17. That’s large enough to accommodate a lot of food. If you don’t have one that big just divide everything up between two smaller pans.

Nutrition

Serving: 1chicken thigh + brussels sprouts + potatoes, Calories: 553kcal, Carbohydrates: 59g, Protein: 25g, Fat: 26g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 860mg, Potassium: 1380mg, Fiber: 9g, Sugar: 24g, Vitamin A: 727IU, Vitamin C: 92mg, Calcium: 95mg, Iron: 4mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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