Sheet Pan Mustard Chicken with Herbs and Croutons
A no fuss, one pan dinner that tastes like a classic French roast chicken without the effort.
This recipe gives you all the comfort of a roasted chicken but with far fewer steps. Thighs are coated in a mustard and herb mixture, roasted until crisp, then finished with torn bread that becomes golden, savory croutons as it bakes. Everything cooks on a single tray, making it ideal for entertaining. The bread soaks up pan drippings, turning into the best part of the meal.
Ingredients
• 6 bone in, skin on chicken thighs
• Salt and pepper
• 2 tablespoons Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 2 garlic cloves, grated
• 1 tablespoon chopped fresh rosemary or thyme
• 4 cups torn crusty bread
• Lemon wedges for serving
Instructions
Heat oven to 425 degrees. Line a sheet pan with foil.
Pat chicken dry and season with salt and pepper.
Mix both mustards, olive oil, garlic, and herbs. Rub mixture all over the chicken.
Arrange chicken on the sheet pan. Roast 25 minutes.
Remove pan from oven, scatter torn bread around the chicken, and return to bake until the bread is crisp and the chicken is golden, 15 more minutes.
Serve with lemon wedges and a simple green salad.
