Sheet Pan Chicken and Veg 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.

Ingredients

Chicken and Veggies:

  • 1 pound Brussels sprouts, trimmed and cut in half

  • 2 large sweet potatoes, cut into wedges

  • 1 medium sweet onion, cut into wedges

  • 2 tablespoons olive oil, divided

  • 1 ¼ teaspoons kosher salt, divided

  • ¾ teaspoon ground black pepper, divided

  • 4 (5 ounce) bone-in, skin-on chicken pieces

Mustard Vinaigrette:

  • 2 tablespoons grainy mustard

  • 4 teaspoons champagne vinegar

  • 1 tablespoon maple syrup

  • ½ teaspoon kosher salt

  • ¼ teaspoon cayenne pepper

Directions

  • Step 1

    Preheat the oven to 425 degrees F. 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.

  • 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.