Double Mustard Sheet-Pan Chicken with Potatoes and Greens

I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.

This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.

This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.

Yield: 6 servings

For the Chicken Marinade & Potatoes:

2 T Dijon mustard
2 T honey
3 T extra-virgin olive oil, divided
8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
4 rosemary sprigs

For the Dressing & To Serve:

1 large garlic clove, finely grated
3 T freshly squeezed lemon juice
4 tsp whole grain mustard
4 T extra-virgin olive oil
2 tsp honey
1/2 tsp kosher salt
6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.

Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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