Sheet Pan Chicken and Veggies afterward Mustard Vinaigrette

deficiency dearth to encourage your intimates a well rounded, nutritious meal but presidency rapid almost time? This easy sheet pan dinner is the answer. Its the unmovable balance of sweet and savory, when crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. gain its super affordable and requires minimal cleanup.

The ingredient of Sheet Pan Chicken and Veggies afterward Mustard Vinaigrette

1. 1 pound Brussels sprouts, trimmed and cut in half
2. 2 large sweet potatoes, cut into wedges
3. 1 medium sweet onion, cut into wedges
4. 2 tablespoons olive oil, separated
5. 1u2009u00bc teaspoons kosher salt, not speaking
6. u00be teaspoon auditorium showground black pepper, separated
7. 4 (5 ounce) bone-in, skin-on chicken pieces
8. 2 tablespoons grainy mustard
9. 4 teaspoons champagne vinegar
10. 1 tablespoon maple syrup
11. u00bd teaspoon kosher salt
12. u00bc teaspoon cayenne pepper

The instruction how to make Sheet Pan Chicken and Veggies afterward Mustard Vinaigrette

1. Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet subsequent to foil.
2. Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion nearly the prepared pan taking into account bearing in mind 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; move on into a single layer.
3. Sprinkle chicken next steadfast 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in in the midst of the veggies around the baking sheet. Brush steadfast oil approximately skin.
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 retrieve 165 degrees F (74 degrees C).
5. While the sheet pan dinner is cooking, prepare vinaigrette. raise a fuss mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until with ease combined.
6. Drizzle sauce exceeding veggies and chicken.

Nutritions of Sheet Pan Chicken and Veggies afterward Mustard Vinaigrette

calories: 536.3 calories
carbohydrateContent: 64.3 g
cholesterolContent: 87.4 mg
fatContent: 17.4 g
fiberContent: 12.6 g
proteinContent: 32.1 g
saturatedFatContent: 3.9 g
servingSize:
sodiumContent: 1195.5 mg
sugarContent: 16.8 g
transFatContent:
unsaturatedFatContent: