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!

You’ll Want to Make These Sheet Pan Chicken Thighs Immediately

Sheet pan dinners—we embrace them! They truly make for a perfect and complete weeknight dinner with easy prep, unfussy cooking, and a hasty cleanup.

This recipe for Mustard Herb Sheet Pan Chicken is brimming with bright and herby flavors that will appease every palate. And for those who like to be extra (AKA me), I’ve got a beautiful herb and garlic yogurt sauce to drizzle on top!

It’s inspired by Melissa Clark’s Harissa Chicken from her cookbook Dinner: Changing the Game.

How Long to Cook Sheet Pan Chicken Thighs?

It’s important to note that bone-in chicken takes longer to cook than boneless because the bones absorb some of the heat.

When you’re cooking a sheet pan recipe with boneless thighs, you can pretty much cut the time in half at 20-25 minutes. But with bone-in, like in this recipe, we’re going for about 35-40 minutes.

Recipe Tips

1. To make this recipe quicker and more suitable for a weeknight, prep the chicken and potato marinade ahead of time and pop it into the fridge until 30 minute before cook time.
2. Whether making this recipe ahead of time or not, leave your marinating chicken and potatoes out at room temperature for that 30 minutes before cook time. This allows them to come to room temp and results in a more even cook, which can be tricky with bone-in meats.
3. If there’s a vegetable you’d like to swap in for zucchini, go for it! Depending on the veg, cooking time may vary. But most roastable veggies (other than potatoes) will take about 20 minutes, so add them about halfway through the cooking process.
4. You can use any potato in this recipe, I just prefer my little Yukon golds. If you’re using a large potato like a Russet, simply cut it into bite-sized chunks and prepare them the same way as we’re preparing the baby potatoes.
5. The yogurt sauce is optional, but it adds SO much to this dish. It really elevates it. So if you don’t have an aversion to creamy dressings, I highly recommend whipping it up.
6. This recipe keeps well in the fridge in an airtight container for about 3 days.

A Quick Glance at the Ingredient List

Exact measurements are included on the recipe card below.

• Bone-in, skin-on chicken thighs
• Yukon Gold baby potatoes
• Sea salt + cracked black pepper
• Zucchini
• Whole grain or stone ground mustard
• Dried Italian herbs
• Olive oil
• Plain Greek yogurt
• Garlic clove
• Fresh parsley
• Fresh chives
• Lemon

How to Make Sheet Pan Chicken Thighs With Mustard & Herbs

1. Pop the chicken and potatoes into a large mixing bowl; hit them with some salt and pepper.
2. In a small mixing bowl, whisk the mustard, Italian herbs, and 3 TBSP of olive oil together until well combined. Drizzle this mixture over the chicken and potatoes and toss to coat. Set the bowl aside, at room temperature, for 30 minutes.
3. In another mixing bowl, toss the zucchini with the rest of the olive oil, as well as the lemon zest and some salt and pepper. Toss to coat.
4. Preheat the oven to 425º F.
5. Place some parchment over a sheet pan and top with the chicken and potatoes. Make sure the potatoes are evenly spread out.
6. Pop them in the oven for 20 minutes.
7. At this point, start your yogurt sauce. Mix all of the ingredients into a small mixing bowl and whisk until well blended.
8. After 20 minutes, give the potatoes a small toss and transfer the zucchini to the sheet pan, spreading it out as evenly as possible.
9. 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 at least 160º F.
10. Drizzle the yogurt sauce over the sheet pan dinner or serve it on the side with lemon wedges and fresh herbs.

Useful Tools for This Recipe

• Baking sheet
• Sharp knife
• Cutting board
• Mixing bowls
• Measuring cups + spoons
• Microplane
• Meat thermometer
• Parchment paper

Have You Made This Recipe?

If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!

You can also show off your creations on Instagram by tagging @killing__thyme

More Sheet Pan Dinners You’ll Love

1. Greek Sheet Pan Chicken With Baked Feta
2. Lemon Herb Spatchcock Chicken
3. Sheet Pan Sausage + Peppers on a Bun
4. Easy Sheet Pan Chicken Philly Cheesesteaks

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5 from 14 votes

Mustard & Herb Sheet Pan Chicken Thighs

By: Dana Sandonato

Marinated in a delicious mustard sauce, these sheet pan chicken thighs give you a complete meal with very little hassle!

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Marinating: 30 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 4 people

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Ingredients 

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• ▢ 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

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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.

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