Monthly Archives: May 2019

Tarragon Mustard Sheet Pan Chicken Thighs


I love sheet pan suppers. Full complete meal that gets done at the same time, and only one pan to clean! Or if you use foil on the pan, maybe not even one pan. The combination of tarragon and Dijon mustard makes the chicken especially delicious. Of course roasted veggies are loved by all. Drizzling flavored oil and balsamic vinegar add even one more layer of flavor to make this dish explode with taste!



  • 2 garlic cloves, minced
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp Dijon mustard
  • ½ cup tarragon chopped, plus 4 tarragon sprigs
  • 3 pounds bone-in, skin-on chicken thighs or drumsticks, patted dry
  • Kosher salt & Fresh ground black pepper
  • 1 tsp of poultry seasoning
  • 1 cup plain dried breadcrumbs
  • 2 large onion, peeled and sliced (4 cups)
  • 3 carrots halved lengthwise and cut into inch pieces
  • Maybe some colorful fingerling potatoes halved lengthwise
  • 2 tablespoon Lemon Garlic EVOO, plus more for drizzling
  • Champagne Pear White Balsamic Vinegar, or other favorite flavor


  1. In a small bowl, combine the Dijon mustard, minced garlic, and chopped tarragon leaves.
  2. Combine melted butter to this mixture and set aside.
  3. Season chicken with salt, pepper, poultry seasoning.
  4. Rub mustard butter all over the chicken.
  5. Place the breadcrumbs in a wide shallow bowl and coat the chicken evenly with breadcrumbs.
  6. Heat oven to 425 degrees.
  7. In a large bowl combine vegetables, drizzle with oil, and sprinkle with salt and pepper. Toss well to coat.
  8. Spread vegetables evenly across a lined baking sheet.
  9. Clear spaces on the baking sheet, then place the chicken pieces in the spaces.
  10. Strew tarragon sprigs over veggies and chicken.
  11. Put the pan with chicken and onions into the oven and roast.
  12. Toss the veggies after 15 minutes
  13. Cook until chicken is 165 degrees and the veggies are tender, 25 to 30 minutes.
  14. If they are not as browned as you would like, run pan under broiler for 1-2 minutes.
  15. Remove from oven.
  16. Drizzle with Lemon Garlic EVOO and Champagne Pear White Balsamic Vinegar
  17. Serve on sheet pan or transfer to serving platter.

Leave a comment

Filed under What's for Dinner