Sheet Pan Chicken Thigh Meal

Name: Sheet Pan Chicken Thigh Meal
Cuisine: American
Ingredients: 0.5 family pack boneless, skinless chicken thighs; red skin potatoes, chopped; baby carrots; 0.125 cup olive oil; 0.25 cup Dijon mustard; 1 tsp onion powder; 1 tsp garlic powder; 0.25 cup maple syrup; fresh cracked black pepper; salt

Serves 1

facebook.com

Sheet Pan Chicken Thigh Meal

facebook.com

Serves 1

Directions

1De-ick the boneless, skinless chicken thighs, removing any pieces of bone.
2Chop the red skin potatoes.
3In a bowl, combine about an eighth of a cup of olive oil, a quarter cup of Dijon mustard, about a teaspoon of onion powder, about a teaspoon of garlic powder, and about a quarter cup of maple syrup.
4Add fresh cracked black pepper and salt to the mixture, ensuring there's plenty for seasoning the chicken, carrots, and potatoes.
5Whisk the sauce ingredients together until well combined.
6Add the chicken thighs, baby carrots, and chopped potatoes to a large bowl.
7Pour the maple Dijon glaze over the chicken, carrots, and potatoes in the bowl.
8Mix everything thoroughly in the bowl, ensuring all ingredients are coated with the sauce.
9Arrange the chicken, carrots, and potatoes on a sheet pan, making sure all the chicken is fully in contact with the pan and not in multiple layers; use two pans if needed.
10Pop the sheet pan into a 450 degree oven until the meal is done.

Ingredients

0.5 family pack boneless, skinless chicken thighs
red skin potatoes, chopped
baby carrots
0.125 cup olive oil
0.25 cup Dijon mustard
1 tsp onion powder
1 tsp garlic powder
0.25 cup maple syrup
fresh cracked black pepper
salt

Equipment

sheet panbowlwhisk

Tips

De-ick chicken thighs by removing any bone pieces, doing your best as it's just dinner.
Ensure all chicken is fully in contact with the pan, using two pans if necessary to avoid multiple layers.
Don't leave any sauce behind in the mixing bowl; make sure it all coats the ingredients.
The maple Dijon glaze can be turned into a vinaigrette by adding extra oil and a little vinegar.

Sheet Pan Chicken Thigh Meal

Serves 1

facebook.com

Sheet Pan Chicken Thigh Meal

facebook.com

Serves 1

Directions

1De-ick the boneless, skinless chicken thighs, removing any pieces of bone.
2Chop the red skin potatoes.
3In a bowl, combine about an eighth of a cup of olive oil, a quarter cup of Dijon mustard, about a teaspoon of onion powder, about a teaspoon of garlic powder, and about a quarter cup of maple syrup.
4Add fresh cracked black pepper and salt to the mixture, ensuring there's plenty for seasoning the chicken, carrots, and potatoes.
5Whisk the sauce ingredients together until well combined.
6Add the chicken thighs, baby carrots, and chopped potatoes to a large bowl.
7Pour the maple Dijon glaze over the chicken, carrots, and potatoes in the bowl.
8Mix everything thoroughly in the bowl, ensuring all ingredients are coated with the sauce.
9Arrange the chicken, carrots, and potatoes on a sheet pan, making sure all the chicken is fully in contact with the pan and not in multiple layers; use two pans if needed.
10Pop the sheet pan into a 450 degree oven until the meal is done.

Ingredients

0.5 family pack boneless, skinless chicken thighs
red skin potatoes, chopped
baby carrots
0.125 cup olive oil
0.25 cup Dijon mustard
1 tsp onion powder
1 tsp garlic powder
0.25 cup maple syrup
fresh cracked black pepper
salt

Equipment

sheet panbowlwhisk

Tips

De-ick chicken thighs by removing any bone pieces, doing your best as it's just dinner.
Ensure all chicken is fully in contact with the pan, using two pans if necessary to avoid multiple layers.
Don't leave any sauce behind in the mixing bowl; make sure it all coats the ingredients.
The maple Dijon glaze can be turned into a vinaigrette by adding extra oil and a little vinegar.