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Sheet Pan Chicken and Veggies with Mustard Vinaigrette
Sheet Pan Chicken and Veggies with Mustard Vinaigrette
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Effortless sheet pan chicken and veggies with zesty mustard dressing, a family favorite for a quick and delicious dinner!
Ingredients:
  • 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
  • 1.25 teaspoons kosher salt, divided
  • 0.75 teaspoon ground black pepper, divided
  • 4 (5 ounce) bone-in, skin-on chicken pieces
  • 2 tablespoons grainy mustard
  • 4 teaspoons champagne vinegar
  • 1 tablespoon maple syrup
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon cayenne pepper
Instructions:
  • Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with foil.
  • Coat Brussels sprouts, sweet potatoes, and onion with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; arrange in a single layer on the baking sheet.
  • Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, then place it skin-side up among the veggies on the baking sheet. Brush the remaining oil onto the skin.
  • Roast the chicken in the preheated oven for about 45 minutes until it's golden, crisp, and cooked through. Use an instant-read thermometer near the bone; it should read 165 degrees F (74 degrees C).
  • Prepare the vinaigrette by whisking mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until fully blended.
  • Pour the flavorful vinaigrette over the delicious veggies and savory chicken.

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