Sheet Pan Chicken and Veggies 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. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 536 Calories

Ingredients

• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons olive oil, divided
• 1 tablespoon maple syrup
• ¾ teaspoon ground black pepper, divided
• 1 ¼ teaspoons kosher salt, divided
• 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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). 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 (74 degrees C).

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.