One pot and sheet pan dinners play a big role in our weeknight dinner routine. The prep is easy, but we are always thanking ourselves when it comes time for cleanup and realize there is hardly any to do. This sheet pan dinner is a whole and hearty meal with only 15 minutes of prep time. Although it is quick, the walnut and mustard crust on the chicken packs a ton of flavor.
A few notes about this recipe: as with any sheet pan meal, you want to make sure everything is cooked evenly and done at the same time. This meals making sure you potatoes are small (or cut smaller if needed), and kale pieces are larger. By the the chicken thighs are cooked, you will have crisp kale and tender potatoes.
Prep time
Cook time
Total time
Serves: 4-6
Ingredients
- 2 pounds baby red potatoes (left whole if small, but if if using bigger potatoes, cut in half or quarters)
- 1 bunch kale, leaves removed from stems and roughly chopped into large pieces
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 6 bone in, skin on chicken thighs
- 2 tablespoons dijon or whole grain mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon date syrup (or honey)
- ¼ cup walnuts, very finely chopped or processed
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with foil or parchment. Add potatoes and kale leaves to the pan. Drizzle with 1.5 tablespoons olive oil, tossing to coat. Season with salt and pepper. Add chicken thighs to the pan, skin side up, arranging evenly with vegetables surrounding the chicken. Season chicken with salt and pepper.
- In a small bowl, stir or whisk together the remaining 1.5 tablespoons olive oil, mustard, apple cider vinegar, date syrup, and walnuts. Spread over chicken. Bake in preheated oven for about 40-45 minutes, until chicken reaches an internal temperature of 165 degrees F at the thickest part. Remove from oven and serve.
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