5 Ingredient Sheet Pan Chicken

red printerSERVES4
PREP TIME:  5 minutes
COOKING TIME:  20 to 25 minutes


  • ¼ cup olive oil
  • 2 TBSP apple cider vinegar
  • 3 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs (6 to 8)


  1. Arrange a rack in the middle of the oven and heat to 425°F.
  2. 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.
  3. 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.

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