Jump to Recipe

Crispy chicken thighs baked with Dijon and dill are great on their own, but with the addition of roasted green beans and radishes, you have a perfect springtime sheet pan dinner. 

Crispy chicken thighs baked with dijon and dill are great on their own, but with the addition of roasted green beans and radishes, you have a perfect springtime sheet pan dinner. Get the easy recipe on RachelCooks.com!

It’s no secret that I’m obsessed with my sheet pans. Roasted vegetables basically make my world go ’round. Roasted broccoli is the only way to eat broccoli, roasted carrots are sweet and flavorful, mushrooms gain depth and texture, squash shines, and the list goes on and on! When my apple Gouda stuffed chicken sheet pan dinner turned out to be wildly popular right out of the gate, it became clear that more sheet pan dinners were necessary.

Crispy chicken thighs baked with dijon and dill are great on their own, but with the addition of roasted green beans and radishes, you have a perfect springtime sheet pan dinner. Get the easy recipe on RachelCooks.com!

I’m excited to be teaming up with Just BARE® chicken again this year to bring you this recipe. Just BARE chicken has been a partner with Rachel Cooks for a few years now and it’s because I love the brand’s chicken. Their chicken are raised without antibiotics, they are vegetable and grain fed, hand-trimmed, and traceable to the family farm they came from — pretty great, right?

Just BARE Chicken packaging

This chicken is a springtime win. Radishes transform into sweet and tangy nuggets when roasted, roasted green beans are irresistible, and the crispy panko coating on the juicy chicken is what will keep you coming back for more.

The beauty of sheet pan dinners like this one is that you only make ONE PAN dirty. Well, two in this case. You could probably get by with one if you really hate dishes, but the trick to roasting vegetables is to give them lots of room to breath so they get brown and crispy and not soggy and steamed.

This dinner is great on its own as a light meal, or you could bulk it up with a tossed salad. Sometimes I make some brown rice for Ben with dinners like this, or I’ll bake a sweet potato to go with it.

Crispy chicken thighs baked with dijon and dill are great on their own, but with the addition of roasted green beans and radishes, you have a perfect springtime sheet pan dinner. Get the easy recipe on RachelCooks.com!

Enjoy!

Crispy chicken thighs baked with dijon and dill are great on their own, but with the addition of roasted green beans and radishes, you have a perfect springtime sheet pan dinner. Get the easy recipe on RachelCooks.com!

Crispy Chicken Thighs with Dijon and Dill {sheet pan dinner}

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Crispy chicken thighs baked with Dijon and dill are great on their own, but with the addition of roasted green beans and radishes, you have a perfect springtime sheet pan dinner.

Ingredients

For the chicken:

  • 20 ounces (1.25 pounds) Just BARE Boneless Skinless Chicken Thighs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • ½ cup panko bread crumbs
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

For the vegetables:

  • 1.5 pounds fresh radishes, washed and halved
  • 1 pound fresh green beans
  • 2 tablespoons olive oil
  • ¼ teaspoon salt, more to taste
  • ¼ teaspoon pepper, more to taste
  • 2 sprigs dill – leaves removed

Instructions

  1. Preheat oven to 425° F.
  2. Divide vegetables onto two sheet pans. Toss with 2 tablespoons olive oil (one tablespoon for each baking sheet). Sprinkle with salt and pepper.
  3. Arrange chicken on sheet pans amongst the vegetables. Rub with Dijon mustard.
  4. In a small bowl, mix together panko, 1 teaspoon olive oil, salt, pepper, and 1 tablespoon fresh dill. Divide evenly on top of chicken, pressing down to adhere crumbs to chicken.
  5. Sprinkle remaining dill over vegetables.
  6. Place in preheated oven and bake for 15 minutes. Carefully stir the vegetables without disturbing the chicken. Cook for 10 more minutes or until chicken is cooked through and internal temperature measures 165° F with an instant read thermometer. Garnish with additional fresh dill and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 1107Total Fat: 52gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 683mgSodium: 1529mgCarbohydrates: 24gFiber: 7gSugar: 8gProtein: 141g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Rachel Gurk
Cuisine: American / Category: Main Dish
Verdict: I love these crispy chicken thighs and roasted vegetables! The flavors of the dill and Dijon are so great not only with the chicken, but also with the vegetables. It’s the perfect springtime meal.
Husband’s take: He can’t get enough of this chicken either.
Changes I would make: None at all!
Difficulty: Easy! And with only two sheet pans dirty — WIN.

You can also find more chicken inspiration on Just BARE’s Facebook, Twitter and Pinterest pages.

Disclaimer: I have been compensated by Just BARE chicken for the time required to develop and share this recipe but all thoughts are my own, as always. Thanks for supporting my blog by reading about brands and products I use and love in my own kitchen.