Sheet Pan Mustard-Garlic Roasted Chicken with Potatoes
Juicy chicken thighs roasted with tangy mustard and garlic, paired with golden roasted potatoes for a simple, hands-off dinner. This mediterranean-inspired chicken ready in about 55 minutes pairs bone-in, skin-on chicken thighs, Yukon gold potatoes, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1.5 pounds, cut into 1-inch chunks Yukon gold potatoes
- 3 tbsp Dijon mustard
- 3 tbsp olive oil
- 4 cloves, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 1.5 tsp salt
- 1 tsp black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp Dijon mustard, 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1.5 tsp salt, 1 tsp black pepper, and 1 tbsp lemon juice to form a marinade.
- Step 2: Add 6 bone-in, skin-on chicken thighs and 1.5 pounds of 1-inch chunked Yukon gold potatoes to the bowl. Toss thoroughly to coat both chicken and potatoes with the mustard-garlic marinade.
- Step 3: Spread the chicken thighs skin-side up and potatoes evenly on a rimmed baking sheet. Roast in the oven for 35-40 minutes until the chicken skin is golden and crisp and potatoes are tender when pierced with a fork.
- Step 4: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Sheet Pan Mustard-Garlic Roasted Chicken with Potatoes take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Mustard-Garlic Roasted Chicken with Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yukon gold potatoes from drying out.
Can I substitute ingredients in Sheet Pan Mustard-Garlic Roasted Chicken with Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Mustard-Garlic Roasted Chicken with Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Mustard-Garlic Roasted Chicken with Potatoes?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This was a hit with my picky eaters! The flavors were perfect and so easy to make.
- ★★★★★
So simple, so delicious. Perfect for a weeknight dinner without the hassle.
- ★★★★★
Sheet pan meals are my new favorite. This chicken and potatoes were juicy and flavorful.
