Sheet Pan Spring Chicken Dinner

Sheet Pan Spring Chicken Dinner is made with juicy chicken, crispy veggies with a delicious sweet and zippy Dijon sauce. A perfect dinner recipe that is for any busy family.

I’m so excited to share this recipe with you! I have fell in love with one pan dinners! Easy to prepare, less dishes and the meal has so many levels of deliciousness!

 TIPS

• Chicken: This recipe calls for chicken thighs but you can use chicken breasts. The chicken thighs should be the same size and thickness so that they cook evenly.
• Meal Planning: If you are a meal planner, sheet pan recipes are for you! You can prep all the ingredients one night of  the week. Then all you have to do is throw them on a pan and most sheet pan recipes are done in less than 30 minutes.

Sheet Pan Spring Chicken Dinner

ingredients

Chicken and Spring Vegetables:

1/4 cup plus 2 tablespoons olive oil

2 tablespoons fresh lemon juice 

1 tablespoon fresh parsley leaves, finely chopped  

4 to 5 cloves garlic, minced

8 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds) 

1 pound baby rainbow carrots, tops trimmed  

 salt and black pepper , to taste

1 pound rainbow fingerling or baby potatoes, halved lengthwise 

1 red onion, cut into large chunks

Dijon Herb Sauce:

3 tablespoons Dijon mustard

1 tablespoon olive oil 

2 tablespoons fresh parsley, finely chopped  

 salt and black pepper , to taste

Sheet Pan Spring Chicken Dinner

directions

1. Preheat the oven to 425 degrees F.
2. For the chicken and spring vegetables: Whisk the olive oil, lemon juice, dill, parsley and garlic together in a large bowl. Set aside 2 tablespoons of the marinade. Add the chicken to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 20 minutes.  
3. Toss the carrots and 1 tablespoon of the reserved marinade in a medium bowl. Sprinkle with salt and pepper.  
4. Remove the chicken from the marinade and put on a sheet pan, skin-side up. Sprinkle generously with salt and pepper. Scatter the carrots around the chicken in a single layer; reserve the bowl. Roast the chicken and vegetables until the chicken turns opaque on the outside, about 15 minutes. 
5. Toss the potatoes and green onions with the remaining 1 tablespoon marinade in the reserved bowl used for the carrots. Sprinkle with salt and pepper.  
6. Remove the sheet pan from the oven and scatter the potatoes and green onions in a single layer around the chicken. Continue to roast until the vegetables are tender and an instant-read thermometer inserted into the chicken (avoiding the bone) registers 165 degrees F, about 30 minutes more. 
7. For the Dijon herb sauce: Meanwhile, whisk together the Dijon and olive oil in a small bowl. Add the dill, parsley and 3 tablespoons cold water and whisk until combined. Season with salt and pepper. 
8. To serve, divide the chicken and vegetables among 4 plates and drizzle each with some of the sauce.  

Did you try our Sheet Pan Spring Chicken Dinner? What did you think? We would love to hear from you! Please leave us a comment below or tag us on Instagram! 

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