Description
Sheet Pan Chicken and Veggies with Mustard Vinaigrette
Ingredients
4 bone-in, skin-on chicken thighs
1 lb sweet potatoes, sliced into wedges
1 lb Brussels sprouts, halved
1 medium onion, sliced
3 tbsp olive oil
For the Mustard Vinaigrette:
2 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 tbsp honey
2 tbsp apple cider vinegar
1/4 cup olive oil
Salt and pepper to taste
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare veggies: Toss sweet potatoes, Brussels sprouts, and onion with olive oil, salt, and pepper. Spread them evenly on the baking sheet.
Season chicken: Rub chicken thighs with olive oil, salt, and pepper. Place them on top of the veggies.
Bake: Roast for 40–45 minutes, flipping the veggies halfway through, until the chicken skin is golden and crispy and the internal temperature reaches 165°F (74°C).
Make the vinaigrette: Whisk together Dijon mustard, whole-grain mustard, honey, apple cider vinegar, olive oil, salt, and pepper.
Serve: Drizzle the mustard vinaigrette over the chicken and veggies before serving. Garnish with fresh herbs if desired!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~450 kcal per serving
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