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Seasonal Chicken Sheet Pans


I'm sure I'm not the only one out there who craves foods based on the season. During cold months I want all the root vegetables which is why I have these two chicken sheet pans on repeat! Both chickens marinade in mustard based sauces, but one is all savory while the other is a little sweet + savory. Let's be honest too, for a weeknight meal it does not get easier than a sheet pan meal because at the end you only have one dish to clean. so if you find yourself needing a satisfying, easy meal just look for either of these options that will hit the spot for everyone in your family (Lou can attest that they are both toddler approved!).


Whole Grain Mustard Chicken with Root Vegetables


Ingredients:

Vegetables-

  • 2 Yukon gold potatoes- cubed

  • 4 medium carrots- sliced into matchsticks

  • 1 1/2-2 tbsp avocado oil

  • 1 tsp salt

  • 1 tsp oregano

Chicken-

  • 4 bone-in skin-on chicken thighs

  • 1 tbsp avocado oil

  • 2 tbsp whole grain mustard

  • 1 tbsp apple cider vinegar

  • 1 tsp minced garlic cloves

  • 1 tsp fresh (or dry) thyme

  • juice of 1/2 lemon

1) Preheat oven to 400 degrees.

2) Combine mustard, apple cider vinegar, 1 tbsp avocado oil, 1 tsp garlic, thyme, and lemon juice in gallon Ziploc or large mixing bowl. Add chicken thighs coating them well. Set aside in the fridge.

3) Prepare vegetables then toss in 2 tbsp avocado oil, oregano, salt, and pepper.

4) Arrange vegetables evenly on baking sheet then nestle the chicken thighs amongst the vegetables. Be sure some room is left amongst everything so it will all cooke evenly.

5) Roast for 10 minutes then flip around vegetables to cook each side evenly.

6) Continue roasting for 10 more minutes or until chicken is 165 degrees internally. *Optional to switch oven to high broil for up to 2 minutes for a little extra crisp on the chicken skin.

7) Remove from oven and serve.


Apple Cider Dijon Chicken and Vegetables


Ingredients:

  • 3 tbsp avocado oil

  • 1 tbsp dijon

  • 2 tbsp maple syrup

  • 1 tsp minced garlic cloves

  • 1/2 tsp oregano

  • 1/4 tsp thyme

  • 1/2 tsp parsley

  • 1 tbsp apple cider vinegar

  • 4 bone-in skin-on chicken thighs

  • 2 tbsp diced pancetta

  • 10-15 brussel sprouts- halved

  • 2 medium sweet potatoes- cubed

  • 1 honey crisp apple- cubed

1) Preheat oven to 400 degrees.

2) Combine avocado oil, dijon, maple syrup, garlic cloves, oregano, thyme, parsley, apple cider vinegar, and salt+pepper to taste in mixing bowl.

3) Prep vegetables then place on baking then toss with about 1 tbsp of dijon sauce. Spread evenly on baking sheet.

4) Toss chicken thighs in remaining sauce until evenly coated. Nestle amongst vegetables on sheet pan.

5) Roast for 10 minutes then rotate vegetables to cook evenly.

6) Continue roasting for 10 minutes or until chicken is 165 degrees internally. *Optional to switch oven to high broil for up to 2 minutes for crispier chicken.

7) Serve and enjoy!


As you can see, both of these recipes have minimal steps and will leave you with very little mess to clean up. All you'll really need is 1 baking sheet, 1 mixing bowl, 1 knife, and 1 cutting board. If your home is anything like mine in the evening then you'll be grateful for a quick clean up after enjoying a delicious seasonal meal with your family. If you're cooking for one or two though these are also great for having leftovers prepped for a few days. I hope you enjoy them during these chilly months as much as we do!

-Lauren



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