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!
½tspitalian seasoning, can also use dried oregano, parsley, or rosemary
Sweet Mustard Sauce
½cupwhole grain, stone ground, or spicy brown mustard
¼cupwater
¼cupcoconut aminos
8medjool 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.