Sheet Pan Chicken with Pears, Potatoes and Mustard Cream

Juicy chicken thighs lie on the sheet pan with potatoes, pears and red onions, and are baked under a savory mustard cream with thyme. A hearty autumn dish that cooks in a single pan.

By yumbelo · 4 servings · 50 minutes

Ingredients

• 600 g Boneless, skinless chicken thighs
• 600 g waxy potatoes
• 2 pc pears
• 2 pc red onions
• 3 tbsp olive oil
• 1 bunch thyme
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 200 ml whipping cream
• 150 ml water
• salt
• pepper

Method

1. Preheat the oven to 200 °C, top and bottom heat.
2. Wash the potatoes, cut them into roughly 2 cm pieces and spread them on a large baking sheet with 2 tbsp olive oil, salt and pepper.
3. Peel the onions, cut them into wedges and add them to the potatoes. Quarter the pears, core them and place them on the baking sheet as well.
4. Pat the chicken thighs dry, season with salt and pepper and place them on the vegetables.
5. Rinse the thyme, pick off the leaves and sprinkle them over everything with the remaining olive oil.
6. Roast the baking sheet in the oven for 25 minutes.
7. In a bowl, whisk together the mustard, honey, cream and water, and season with salt and pepper.
8. Pour the cream mixture over the baking sheet and bake for another 15 to 20 minutes, until the meat is cooked through and the potatoes are soft.
9. Let it rest briefly before serving and serve straight from the baking sheet.