Sheet Pan Chicken and Veggies with Mustard Vinaigrette

Name: Sheet Pan Chicken and Veggies with Mustard Vinaigrette
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
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

4.6

(11)

11 Reviews

6 Photos

Serve your family this easy sheet pan chicken and veggies meal topped with a delicious mustard vinaigrette. It’s nutritious, well-rounded, and great if you’re running short on time. 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.

By

Nicole McLaughlin

Updated on February 10, 2024

6

Prep Time:

25 mins

Cook Time:

45 mins

Total Time:

1 hr 10 mins

Servings:

4

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Ingredients

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Original recipe (1X) yields 4 servings

Chicken and Veggies:

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 ¼ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
4 (5 ounce) bone-in, skin-on chicken pieces

Mustard Vinaigrette:

2 tablespoons grainy mustard
4 teaspoons Champagne vinegar
1 tablespoon maple syrup
½ teaspoon kosher salt
¼ teaspoon cayenne pepper

Directions

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

Recipe Tip

You can use any combination of vegetables you like.

Nutrition Facts (per serving)

536	Calories
17g	Fat
64g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 536
% Daily Value *
Total Fat 17g	22%
Saturated Fat 4g	20%
Cholesterol 87mg	29%
Sodium 1196mg	52%
Total Carbohydrate 64g	23%
Dietary Fiber 13g	45%
Total Sugars 17g
Protein 32g	64%
Vitamin C 104mg	116%
Calcium 148mg	11%
Iron 5mg	26%
Potassium 1493mg	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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