Name: Sheet Pan Chicken and Veggies with Mustard Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Brussels sprouts, trimmed and cut in half - 1 pound; Sweet potatoes, cut into wedges - 2 large; Sweet onion, cut into wedges - 1 medium; Olive oil, divided - 2 tablespoons; Kosher salt, divided - 1 ¼ teaspoons; Ground black pepper, divided - ¾ teaspoon; Bone-in, skin-on chicken pieces - 4 (5 ounce); Grainy mustard - 2 tablespoons; Champagne vinegar - 4 teaspoons; Maple syrup - 1 tablespoon; Kosher salt - ½ teaspoon; Cayenne pepper - ¼ teaspoon

Sheet Pan Chicken and Veggies with Mustard Vinaigrette

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Chicken and Veggies with Mustard Vinaigrette

1. Brussels sprouts, trimmed and cut in half - 1 pound

2. Sweet potatoes, cut into wedges - 2 large

3. Sweet onion, cut into wedges - 1 medium

4. Olive oil, divided - 2 tablespoons

5. Kosher salt, divided - 1 ¼ teaspoons

6. Ground black pepper, divided - ¾ teaspoon

7. Bone-in, skin-on chicken pieces - 4 (5 ounce)

8. Grainy mustard - 2 tablespoons

9. Champagne vinegar - 4 teaspoons

10. Maple syrup - 1 tablespoon

11. Kosher salt - ½ teaspoon

12. Cayenne pepper - ¼ teaspoon

How to cook deliciously - Sheet Pan Chicken and Veggies with Mustard Vinaigrette

1. Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.

2. Stage

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.

3. Stage

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. Stage

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).

5. Stage

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.

6. Stage

Drizzle sauce over veggies and chicken.