Description
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.
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 ¼ teaspoons kosher salt, divided
- ¾ 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
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- 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.
- 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 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).
- 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.
- Drizzle sauce over veggies and chicken.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 4