Recipe: 5-Ingredient Whole30 Sheet Pan Chicken
Whether you're following Whole30 or not, this is an easy, flavor-packed dinner that deserves a regular spot in your meal plan. Chicken thighs are slicked with a tangy, bold-flavored pantry sauce, and yet they're still versatile enough to pair with a variety of sides and veggies.
Start with a Mini Chopper or Food Processor
As someone who ranks washing dishes as my least favorite chore, believe me when I tell you that I'd never suggest dirtying more dishes than is absolutely, positively necessary. I'm only willing to pull out extra cookware, bowls, or utensils when it makes a big impact on the overall quality of a recipe. And that's exactly how I feel about starting this one with your mini chopper or food processor — it makes a noticeable difference and it shows in the chicken.
It's worth the effort and extra dishes to blitz this simple pantry sauce in a mini-chopper (although a larger food processor will also get the job done). It purées the garlic and blends all the ingredients (olive oil, apple cider vinegar, garlic, and Dijon) into an extra-creamy sauce that blankets every inch of the chicken thighs. You just don't get the same result or texture from whisking the ingredients together.
Prep time: 5 minutes ; cooking time: 20 minutes to 25 minutes
apple cider vinegar
freshly ground black pepper
boneless, skinless chicken thighs (6 to 8)
Arrange a rack in the middle of the oven and heat to 425°F.
Place the olive oil, vinegar, garlic, mustard, salt, and pepper in a mini chopper or food processor. Process continuously until thick and creamy, about 30 seconds. Transfer to a large bowl. Add the chicken thighs and mix well to coat.
Transfer the chicken to a rimmed baking sheet and arrange in a single layer. Roast until the chicken is lightly browned and registers an internal temperature of 165°F, 20 to 25 minutes.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.