Sheet Pan Dinner

Melissa Clark from the NYT recently posted a dinner she made using a couple of sheet pans and cooking everything in the oven at the same temp. The menu looked yummy to me so I recreated it tonight and it was as good as it looked in her video. The chicken takes a little prep but the broccoli and sweet potato are quick. For the timing, prepare the potato and stick in oven. Then do the chicken and then the broccoli.

• 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
• 1/2 cup Greek yogurt
• 1 huge sweet potato
• sprigs of fresh thyme
• broccoli florets

HEAT OVEN TO 425 DEGREES. Slice the poato in 1 inch slices, sticking a sprig of thym ein between the slices. wrap in foil, put in dish and bake for 1 hour 15 minutes. 

 In a small bowl, combine whole-grain mustard, thyme leaves, and garlic cloves. Remove a Tablespoon of that mixture and stir into the 1/2 cup of yogurt. Refrigerate the yogurt for later. Then add butter and Dijon mustard to the mixture in the bowl.

1. 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.
2. Bake until chicken is golden and no longer pink, 35 to 40 minutes.
3. Drizzle broccoli with olive oil and season with salt and pepper and bake 20 minutes.
4. Serve the potato slices with a dollop of the yogurt mixture.