Sheet Pan Chicken and Veggies with Mustard Vinaigrette

Sheet Pan Chicken and Veggies with Mustard Vinaigrette

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
  2. Step 2

    Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
  3. Step 3

    Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
  4. Step 4

    Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. Step 5

    While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
  6. Step 6

    Drizzle sauce over veggies and chicken.