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.