Peach Chicken & Potato Sheet Pan Dinner

gluten-free ⓘ

6 meals (estimated)

From a reel by Whitney Kai Lyn — watch the original

Ingredients

• 4–8 boneless, skinless chicken thighs
• 1½ lbs baby potatoes, halved
• 1 small onion, sliced
• 2 peaches, sliced
• 2 tbsp olive oil
• Salt & pepper
• Salt & pepper
• 1 tsp dried parsley
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp Dijon mustard
• 2 tbsp honey
• Crumbled feta
• Fresh thyme
• Arugula

Instructions

1. Preheat the oven to 375°F.
2. Combine the halved potatoes and sliced onion with 1 tablespoon of olive oil, salt, pepper, and dried parsley on a sheet pan. Bake for 10 to 15 minutes.
3. In a separate bowl, coat the chicken thighs with the remaining 1 tablespoon of olive oil, salt, pepper, paprika, garlic powder, Dijon mustard, and honey.
4. Add the coated chicken and sliced peaches to the sheet pan with the potatoes and onions.
5. Bake for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
6. Top the dish with crumbled feta and fresh thyme.
7. Serve the mixture over a bed of arugula and drizzle with additional honey if desired.