Sheet Pan Parmesan-Dijon Chicken Thigh Dinner
This one-pan chicken dinner is rich, savory, and easy to make.Parmesan and Dijon create a bold, flavorful coating.Chicken thighs roast juicy and tender.Vegetables cook alongside for a complete meal.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 2 tablespoons Dijon mustard
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or Italian seasoning
- ½ teaspoon black pepper
- Salt to taste
- 2 cups baby potatoes, halved
- 1 cup green beans or broccoli florets
Instructions
- Preheat the oven to 200°C (400°F).
- Line a large sheet pan with parchment paper.
- In a bowl, mix Dijon mustard, olive oil, garlic powder, seasoning, salt, and pepper.
- Brush the mixture generously over the chicken thighs.
- Sprinkle Parmesan cheese evenly on top of the chicken.
- Arrange potatoes and vegetables around the chicken.
- Lightly toss vegetables with oil and a pinch of salt.
- Roast for 40–45 minutes until chicken is golden and cooked through.
- Garnish with fresh parsley and serve hot.
Notes
- Skin-on thighs provide the best flavour and juiciness.
- Use freshly grated Parmesan for better melting.
- Cut vegetables evenly for uniform roasting.
- Dijon mustard adds tang without overpowering.
- Rest chicken for 5 minutes before serving.