Sheet Pan Lemony Chicken & Potatoes.

  • ½ medium head
  • ½ lb
    chicken thighs, boneless skinless
  • 2 cloves
  • 1
  • ½ lb
    new potatoes
  • ½ medium
    red onion
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Preheat the oven to 400°F and position the rack in the center. Line a baking sheet pan with parchment paper.
  • 2
    Wash and dry the fresh produce.
    ½ medium head cauliflower
    ½ lb new potatoes
    1 lemon
  • 3
    Halve the new potatoes and cut the cauliflower into florets. Toss in a bowl with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet pan and bake for 15 minutes.
    1 tsp salt
    1 tsp black pepper
    1 tbsp extra virgin olive oil
  • 4
    Season the chicken with salt and pepper on both sides, set aside.
    ½ lb chicken thighs, boneless skinless
    1 pinch salt
    1 pinch black pepper
  • 5
    Grate all of the zest from the lemon, then juice the lemon into a small bowl.
  • 6
    Peel and mince the garlic, add to bowl with the lemon juice and zest. Add olive oil, mustard, honey, and oregano and whisk together.
    2 tbsp extra virgin olive oil
    2 tbsp honey
    1 tsp oregano
    2 cloves garlic
    2 tbsp Dijon mustard
  • 7
    Quarter and thinly slice the red onion. Remove the sheet pan from the oven and add onions on top, dispersing evenly.
    ½ medium red onion
  • 8
    Lay the chicken on top of the vegetables and drizzle evenly with the lemon sauce.
  • 9
    Return the sheet pan to the oven and bake until chicken is golden brown and cooked through, about 20 minutes.
  • 10
    To serve, divide chicken and vegetables between plates and top with sauce from pans. Enjoy!