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
Ingredients
- 1pound Brussels sprouts, trimmed and cut in half
- 2large sweet potatoes, cut into wedges
- 1medium sweet onion, cut into wedges
- 2tablespoons olive oil, divided
- 1¼ teaspoons kosher salt, divided
- ¾teaspoon ground black pepper, divided
- 4(5 ounce) bone-in, skin-on chicken pieces
- 2tablespoons grainy mustard
- 4teaspoons champagne vinegar
- 1tablespoon maple syrup
- ½teaspoon kosher salt
- ¼teaspoon cayenne pepper
Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.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.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.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).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.Step 6
Drizzle sauce over veggies and chicken.