Easy Sheet-Pan Chicken
Updated May 7, 2017
Christopher Testani for The New York Times. Food Stylist: Chris Lanier. Prop Stylist: Carla Gonzalez-Hart.
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
⅔ cup plain dried bread crumbs
Olive oil, for drizzling
Nutritional analysis per serving (4 servings)
16 grams carbs; 341 milligrams cholesterol; 907 calories; 29 grams monosaturated fat; 13 grams polyunsaturated fat; 18 grams saturated fat; 66 grams fat; 2 grams fiber; 892 milligrams sodium; 59 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
- Step 2
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
- Step 3
Bake until chicken is golden and no longer pink, 35 to 40 minutes.
Private Notes
Comments
If you like breading your chicken try pan frying your bread crumbs or panko crumbs in a bit of fat 1st (oil or butter) to get them to light golden color. This step will help produce a nice golden crust on your chicken and you can skip drizzling oil on top of your meat prior to roasting and reduce fat/calorie count of final dish.
if you like to use breast, soak your meat in buttermilk to produce moist white meat.
My new favorite technique (I saw it in the Farmer's Market in Paris this summer) is to cook my chicken over a bed of vegetables and potatoes. I'd layer some diced potatoes and greens under the chicken.
Use parchment paper in the pan - absolutely everything you cook or bake will slide right off!
Yum! I did chicken breasts as well as- no skin or bones. Still delicious. Need to be broiled for color.
Made as directed, but my available chicken was without bones and just breasts. It was exceptionally good. Still thinking about out it hours later.
Important to let the chicken warm up to room temp before applying the rub. Otherwise the better hardens and the rub won’t spread evenly.