Go Back
–+ servings
Sheet pan covered in roasted chicken thighs, zucchini, potatoes, with a drizzle of yogurt sauce and fresh herbs.
Print Recipe
5 from 14 votes

Mustard & Herb Sheet Pan Chicken Thighs

Marinated in a delicious mustard sauce, these sheet pan chicken thighs give you a complete meal with very little hassle!
Prep Time15 minutes
Cook Time40 minutes
Marinating30 minutes
Total Time1 hour 25 minutes
Course: Main Course
Servings: 4 people
Author: Dana Sandonato

Ingredients

  • 1.5-2 lbs bone-in, skin-on chicken thighs
  • 1 lb Yukon gold baby potatoes, washed + patted dry If there are a few larger baby potatoes, go ahead and cut them in half to keep the potato sizes similar
  • Sea salt and cracked pepper, to taste
  • 4.5 TBSP olive oil
  • 2 TBSP stone ground mustard You can use Dijon if preferred
  • 1 TBSP Italian herbs
  • 1 zucchini, cut into 1-inch chunks
  • 1/3 cup plain full fat Greek yogurt
  • 1 garlic clove, grated to a paste with a microplane
  • 1 TBSP chopped fresh parsley, more for garnish at the end
  • 1 TBSP chopped fresh chives, more for garnish at the end
  • 1 large lemon, zested, then cut into quarters for serving

Instructions

  • Place the chicken and potatoes into a large mixing bowl, then season with salt and pepper; set aside.
  • In a smaller mixing bowl, whisk together the mustard, Italian herbs, and 3 TBSP of olive oil. Once cohesive, drizzle the mixture over the chicken and potatoes. Toss to evenly coat. Set the bowl aside for 30 minutes leaving at a room temp. This will result in a more even cook.
  • Pop the zucchini into a large mixing bowl and drizzle it with the rest of the olive oil. Add the lemon zest and some salt and pepper; toss to coat.
  • Preheat the oven to 425º F.
  • Cover a sheet pan with parchment and transfer the chicken and potatoes to it, ensuring that the potatoes are evenly spread out/not sitting on top of one another.
  • Place the chicken and potatoes in the oven for 20 minutes. While these cook, you can whip up your yogurt sauce (see below).
  • After 20 minutes, lightly toss the potatoes and add the zucchini to the sheet pan, spreading the pieces out as evenly as possible.
  • Bake for another 20-25 minutes, or until the potatoes and chicken skin are golden and crisp. The chicken thighs should register an internal temperature of 160-165º F.
  • Drizzle the yogurt sauce over the sheet pan dinner or serve it on the side with lemon wedges and fresh herbs.

Yogurt Sauce:

  • Whisk all of the ingredients for your yogurt sauce into a small mixing bowl until thoroughly blended; set aside.