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Baked chicken thighs with potatoes and a cream-and-mustard sauce on one sheet pan

Devilishly good oven-baked chicken thighs

dinner
65 minutes
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09. 01. 2026 Jan
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2/2

Baked chicken thighs with potatoes and a cream-and-mustard sauce on one sheet pan

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(0)

  • Easy to prepare
  • 4 serving
  • 70 minutes
Jan, 09. 01. 2026
kuřecí stehna

This recipe is one you’ll be happy to return to. Everything is made on a single sheet, the oven does most of the work, and the result is juicy chicken, golden potatoes and a sauce that absorbs all the flavors from the meat, herbs and pan juices. Minimal dishes, minimal stress and maximum flavor.

For 4 serving

Ingredients

For the sheet pan:

For the sauce:

To finish (optional):

Preparation procedure

  • Preheat the oven to 200 °C (convection 180 °C). Put the potatoes into a bowl, add 2 tablespoons of olive oil, salt, pepper and 1 crushed clove of garlic. Mix everything well and spread on a large baking sheet or roasting dish so the potatoes are not packed tightly. This way they will roast, not steam, and will turn a beautiful golden brown.
  • Pat the chicken thighs dry with a paper towel. Salt and pepper them on both sides, then lightly spread them with mustard. Add the remaining 2 cloves of garlic, chopped rosemary and the rest of the olive oil.
  • Place the thighs directly on the potatoes, arrange the onion rings around them. Carefully pour the chicken stock into the spaces between the potatoes. Do not pour over the skin so it stays crispy.
  • Put the sheet into the oven and bake for about 50 minutes. After 30 minutes baste the meat with the pan juices. If the surface is browning too quickly, loosely cover the sheet with foil and finish the last 10 minutes uncovered. Doneness check: The chicken must have an internal temperature of at least 74 °C. If you don't have a thermometer, the juices when pierced must be clear and the meat should come away from the bone easily.
  • Temporarily remove the finished thighs and potatoes. Add the cream, Parmesan and possibly a little more mustard to the pan juices on the sheet. Heat briefly (2–4 minutes) until the sauce thickens. Season with salt and pepper as needed.
  • Put the potatoes on a plate, add a chicken thigh and pour the sauce over everything. Sprinkle with chopped parsley and serve with lemon.

Quick information

Servings: 4

Preparation time: 20 minutes

Baking time: 50 minutes

Total time: 70 minutes

Tips to make the recipe turn out perfectly

  • For extra-crispy skin, turn on the broiler in the oven for the last 2–3 minutes.

  • Potatoes will be even better if, after cutting, you briefly rinse them under cold water and dry them.

  • Check smaller thighs after 40 minutes.

  • Salt the sauce at the end – the stock and Parmesan are salty on their own.

Devilishly good oven-baked chicken thighs

dinner
65 minutes
0
(0)
09. 01. 2026 Jan
žebírka na pivu

Aromatic beer-and-onion ribs baked in the oven: You'll lick all ten fingers after this meat

dinner
170 minutes
0
(0)
09. 01. 2026 Jan
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Stuffed cabbage rolls according to a family recipe – hearty, juicy and popular with children and adults

dinner
80 minutes
0
(0)
09. 01. 2026 Jan