Easy Sheet Pan Pretzel Chicken Dinner With Potatoes and Veggies

Step 1

Preheat oven to 425°F and line a sheet tray with parchment paper or aluminum foil, if desired, for easier cleanup

Step 2

Using a food processor, process pretzels until finely ground; transfer to shallow dish

Step 3

Spread flour in second shallow dish

Step 4

Beat eggs and 2 tablespoons mustard in third shallow dish

Step 5

In a separate mixing bowl, whisk remaining ⅓ cup mustard with honey and set aside

Step 6

Pat chicken dry and season with salt and pepper

Step 7

Using tongs, dredge a chicken thigh in flour, dip in egg mixture, then coat with pretzel crumbs and press gently to adhere

Step 8

Transfer chicken to one side of the sheet pan

Step 9

Repeat with remaining chicken thighs

Step 10

Toss potatoes in mixing bowl with mustard and honey just enough to coat them and season with salt and pepper

Step 11

Transfer to other side of the baking sheet and reserve the bowl

Step 12

Drizzle both the chicken and potatoes liberally with olive oil

Step 13

Transfer to oven and cook for 15 minutes

Step 14

Meanwhile, add the green beans and tomatoes to the same bowl you tossed the potatoes in

Step 15

Drizzle with olive oil, season with salt and pepper and toss to coat

Step 16

Remove sheet pan from the oven and add the green beans and tomatoes to the open space on the pan (some overlap is fine)

Step 17

Return to the oven and cook for another 10 minutes until chicken has cooked through (165°F) and potatoes and veggies are fork tender