This One Pan Dijon Chicken and Roasted Vegetables recipe is quite literally a complete, elegant and delicious one-pan meal. Juicy chicken and root vegetables are drizzled in a yummy, super-simple dijon vinaigrette and baked on a single sheet pan. Your oven does all the work, roasting up a golden, hearty and wholesome meal in about 30 minutes.
You literally need a single sheet pan, a cutting board, knife and a small bowl or measuring cup to whisk up the vinaigrette. Thats it in terms of clean up.
One Pan Dinners are The Sheet
Sheet pan dinners are awesome based on their to simplicity alone. One Pan Dijon Chicken and Roasted Vegetables is particularly perfect for last-minute or weeknight entertaining because it combines ingredients that almost everyone likes: Chicken, potatoes, broccoli and baby carrots, with a slightly tangy-but-approachable dijon mustard glaze.
This Combo is Finicky Family-Approved
I made a double batch (two sheet pans worth) the last time my parents came for a quick weeknight visit and it was such a hit. My father is notoriously picky and my mother turns up her nose at any meal that doesn’t include some sort of meat. We’ve also got my 97-year old grandma who will only eat her food smoking hot. Not to mention our two kids who are….well, they’re kids. Pack all of them into our small house on a busy school night and making supper for everyone can feel really stressful. Somehow this miracle meal was met with wholehearted approval from every last one of them.
Its all about the WIN-Aigrette
To make this meal, start by dicing your potatoes, broccoli, and and onion into bite-size pieces. Add a couple handfuls of baby carrots. Dice your chicken into large pieces (or buy tenderloins since they’re often on sale). I used boneless, skinless chicken breasts but threw on a couple of bone-in, skin-on chicken thighs at the last moment. Either works great. Spread everything onto a large sheet pan and drizzle with your vinaigrette — a quick mixture of dijon mustard, garlic, lemon juice, salt, pepper, thyme and olive oil (pro tip: double the vinaigrette mixture and pour half of it on a bag of pre-washed romaine for an easy salad. This is called WINNING)
Now you simply stick the pan in the oven for 30 to 45 minutes (depending on how big your chicken pieces are). Give the pan a stir a couple of times while it roasts. Once everything is toasty and golden hit it with some extra salt and pepper and a squeeze of fresh lemon juice. Dinner is served.
Make it Tonight!
Thats it! So easy! Even better — check your fridge, you might have everything you need to make this tonight. Quick, go look. I bet you do! If not, add it to your menu for next week. Trust me, this one is going to be a favorite.
One Pan Dijon Chicken and Roasted Vegetables
2 medium broccoli crowns
1 lb. (about 10 – 12 small potatoes)
1 small red onion
1 cup baby carrots (or whole carrots, peeled and diced to bite size)
1 lb. boneless chicken breasts or thighs (skin off or on, based on your taste), diced into large chunks
2 teaspoons dijon mustard
1 clove garlic, minced
juice from 1 lemon
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup extra virgin olive oil
Garnish: salt, pepper, fresh lemon juice
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Dice broccoli into bite sized florets, halve or quarter potatoes into bite size pieces, dice red onion into pieces.
- Arrange vegetables and chicken on sheet pan and set aside.
- In a small bowl, combine mustard, garlic, lemon juice, thyme, salt and pepper. Slowly add in olive oil in a stream and whisk to emulsify. Drizzle the mixture evenly over the chicken and vegetables.
- Bake in preheated oven for 30 minutes, tossing occasionally for even browning. Remove from oven with chicken pieces have reached a temperature of 165 degrees F and the vegetables are golden.
- Season with salt, pepper and lemon juice. Serve with warm bread, a green salad and a glasses of cool, crisp sauvignon blanc.