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Mustardy Sheet-Pan Chicken with Green Beans, Potatoes, & Cherry Tomatoes


  • 1 lb boneless skinless chicken breast and/or thigh, cut into 1-inch slices

  • 2 large cloves of garlic, finely chopped

  • 1 lemon

  • 1 1/2 teaspoons dijon mustard

  • 1/2 teaspoon grainy mustard (or dijon)

  • 1/2 teaspoon thyme leaves

  • 1 teaspoon salt

  • pinch of red chili flakes

  • pepper to taste

  • 1 Tbsp + 2 teaspoons olive oil, divided

  • 1/2 lb green beans

  • 1 cup baby new potatoes, scrubbed and rinsed well and halved/quartered depending on size of potato

  • 1/4 of a large red onion, thinly sliced

  • 1/4 cup cherry tomatoes

  • 1/4 teaspoon garlic powder

  • salt and pepper to taste


  1. Preheat oven to 400 degrees F on convection or 425 degrees F without convection.

  2. Marinade chicken: in a large bowl, combine sliced chicken, garlic, mustard, thyme, salt, chili flakes, pepper, and 1 Tbsp olive oil. Squeeze in half of a small lemon and slice the other half into circles and add to chicken. Mix well, cover with a lid, and refrigerate for 30 minutes - 2 hours (If you don't have to let the chicken marinade in the fridge, that's okay!)

  3. After chicken is almost done marinating, spread the potatoes on a large parchment-lined sheet pan and drizzle with a little oil and salt. Roast in the oven for about 15 minutes.

  4. Remove sheet pan from oven and add green beans, tomatoes, garlic powder, a pinch of salt, pepper, and 1-2 teaspoons of oil. Toss well.

  5. Place chicken on top of vegetables and cook for 20-30 minutes, or until chicken and vegetables are cooked through. Enjoy!


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