Sheet-Pan Mustard-Thyme Chicken with Roasted Carrots & Fingerling Potatoes
This quick and flavorful sheet-pan dinner features juicy chicken breasts coated in a zesty mustard-thyme marinade, roasted alongside tender carrots and fingerling potatoes. Perfect for busy weeknights, it's ready in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 1 pound fingerling potatoes, halved
- 3 medium carrots, peeled and sliced
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 450°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 2 minutes 🌡️ 450°FIn a small bowl, whisk together olive oil, Dijon mustard, thyme, garlic, salt, and pepper.
⏱️ 1 minuteToss the chicken breasts, potatoes, and carrots with the mustard-thyme mixture until evenly coated. Arrange everything in a single layer on the prepared sheet pan.
⏱️ 1 minuteRoast for 14 minutes, or until the chicken reaches 165°F and vegetables are tender. Broil for an additional 1-2 minutes for extra color, if desired.
⏱️ 14 minutes 🌡️ 450°FAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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