Sheet Pan Chicken and Veggies with Mustard Vinaigrette
Description
This easy sheet pan chicken and veggie recipe with a mustard vinaigrette is an easy choice for dinner after a busy day — the whole family will love it!
Ingredients
•
1 pound Brussels sprouts, trimmed and cut in half
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2 large sweet potatoes, cut into wedges
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1 medium sweet onion, cut into wedges
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2 tablespoons olive oil, divided
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1 1/4 teaspoons kosher salt, divided
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3/4 teaspoon ground black pepper, divided
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4 (5 ounce) bone-in, skin-on chicken pieces
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2 tablespoons grainy mustard
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4 teaspoons champagne vinegar
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1 tablespoon maple syrup
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1/2 teaspoon kosher salt
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1/4 teaspoon cayenne pepper
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2
Prepare the chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
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
Roast in the preheated oven until chicken is cooked through, golden, and crisp, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5
Meanwhile, prepare the vinaigrette: Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
6
Drizzle vinaigrette over veggies and chicken.