Sheet Pan Chicken and Veggies with Mustard Vinaigrette

Sheet Pan Chicken and Veggies with Mustard Vinaigrette

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!

Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
536 Calories

Recipe Instructions

Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
Step 2
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 3
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.
Step 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).
Step 5
Meanwhile, prepare the vinaigrette: Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
Step 6
Drizzle vinaigrette over veggies and chicken.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 tablespoon maple syrup
  • 1 pound Brussels sprouts, trimmed and cut in half
  • 2 tablespoons grainy mustard
  • 2 large sweet potatoes, cut into wedges
  • 1 medium sweet onion, cut into wedges
  • 4 (5 ounce) bone-in, skin-on chicken pieces
  • 4 teaspoons champagne vinegar
  • 0.25 teaspoon cayenne pepper
  • 0.5 teaspoon kosher salt
  • 0.75 teaspoon ground black pepper, divided
  • 1.25 teaspoons kosher salt, divided

Categories

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