Sheet Pan Chicken and Veggies with Mustard Vinaigrette
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.
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
 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.
