Sweet Mustard Sheet Pan Chicken
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!
Now let me start by saying I don’t think this is the prettiest chicken I’ve ever made. Oh how I’ve tried and tried to make that dang chicken look beautiful. It’s not happening. I have photographed this recipe on three different occasions because I keep going back to it and wanting it to look better. But the truth is that it’s just not a gorgeous meal. It makes up for it by being a really yummy one. A really really yummy one. So this gal is going to continue to eat it.
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. Instead I use Medjool dates to sweeten the mustard. 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!
You’ll want a spicy brown mustard for this sauce. 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.)
Medjool dates, spicy brown mustard, Coconut Aminos (an awesome alternative to soy sauce), and water blend together to create this thick sauce. It’s so simple!
It’s so good I coat the potatoes in it too. A little tangy and a little sweet. Just wait until you try it. It’s tasty and addictive.
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 three year old will confirm.
I can’t wait for you to try this! I’m certain you’ll enjoy it as much as my family does.
Made this? If you share your finished dish on Instagram I’d love to see it. Just tag me and I’ll check it out!
Sweet Mustard Sheet Pan Chicken
- 6 chicken thighs, boneless and skinless
- 3 tbsp olive oil, extra virgin, can substitute another cooking fat
- 5 medium gold potatoes
- 1 lb fresh brussels sprouts
- salt & pepper
- Optional: fresh herbs for potatoes
Sweet Mustard Sauce
- 1/2 cup spicy brown mustard
- 1/4 cup water
- 1/4 cup Coconut Aminos
- 8 Medjool dates, pits removed
- Preheat oven to 425 degrees.
- Line a baking sheet with aluminum foil and coat the bottom with 2 tbsp of oil oil.
- 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 saute pan on the stove on high heat. Add 1/2 tbsp olive oil to pan when hot. Place your chicken thighs in pan. Brown. Flip. Brown.
- When both sides have some nice coloring remove them from the pan and place top side down on aluminum foil lined pan. (Chicken should not be cooked through.)
- Slice your potatoes into chunks. I like to make them about 1/2 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 or spatula to spread half of the remaining sweet mustard sauce on your 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 each in half.
- Remove the chicken and potatoes from the oven. (They should have baked for 15 minutes so far.) 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 1/2 tbsp of olive oil and a sprinkle of salt.
- Place back in the oven and bake for another 25 minutes.
- After removing from the oven use a clean spoon or spatula to make sure your sauce is evenly spread on the chicken. I hate wasting a drop of it because it's so dang good.
- Toss some fresh herbs over the potatoes if you like. I chop up rosemary for mine. Enjoy!