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!
- 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!
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.
Serving: 1chicken thigh + brussels sprouts + potatoes, Calories: 536kcal, Carbohydrates: 51g, Protein: 26g, Fat: 27g, Saturated Fat: 6g, Cholesterol: 110mg, Sodium: 582mg, Potassium: 1362mg, Fiber: 9g, Sugar: 23g, Vitamin A: 720IU, Vitamin C: 80.7mg, Calcium: 116mg, Iron: 7mg