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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Step-by-Step Guide
1. Prep the Pan: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. 2. Prepare Vegetables: In a large bowl, toss the sweet potato wedges, halved Brussels sprouts, and sliced onion with 3 tablespoons of olive oil, salt, and pepper. Arrange them in a single, even layer on the prepared sheet. 3. Season the Chicken: Pat the chicken thighs dry with a paper towel. Rub them lightly with olive oil and season generously on both sides with salt and pepper. 4. Assemble: Nestle the chicken thighs, skin-side up, on top of the bed of vegetables. 5. Roast: Place the sheet pan in the preheated oven. After 25 minutes, carefully remove the pan and use a spatula to flip and stir the vegetables for even browning. Return to the oven. 6. Check for Doneness: Roast for another 15-20 minutes, or until the chicken skin is deeply golden and crispy, and the internal temperature of the thickest part of the thigh reads 165°F (74°C). The vegetables should be tender and caramelized at the edges.
Serving Suggestions
This hearty sheet pan meal is nearly complete on its own. For a final touch, drizzle the warm mustard vinaigrette generously over everything just before serving. Garnish with fresh chopped parsley or thyme. To round out the meal, consider serving it with a simple side of crusty bread to soak up the delicious pan juices and vinaigrette, or a light, crisp green salad for added freshness.
How-to Summary
This is a simple, one-pan recipe where seasoned chicken and vegetables roast together at a high heat. The key steps are: preheating the oven, tossing the veggies in oil and seasoning, placing seasoned chicken on top, roasting for 40-45 minutes (flipping veggies halfway), and finishing with a quick, whisked mustard vinaigrette.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the cooking time by 5-10 minutes to prevent drying out. The skin will not get crispy.
What other vegetables can I use? This recipe is versatile. Try broccoli florets, cauliflower, carrots, or bell peppers. Adjust cutting size for even cooking.
Can I make the vinaigrette ahead of time? Absolutely. Whisk it together and store it in a jar in the refrigerator for up to 5 days. Shake well before using.
My vegetables aren’t browning. What happened? They may be overcrowded on the pan, steaming instead of roasting. Use two sheet pans if needed, and ensure your oven is fully preheated.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or toaster oven to maintain texture better than a microwave.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the food instead of roasting it, preventing crispy chicken skin and caramelized veggies.
- Not Preheating the Oven: A hot oven is crucial for the initial sear and proper cooking.
- Skipping the Veggie Flip: Stirring halfway ensures even browning and prevents burning on one side.
- Using Wet Vegetables: Pat washed veggies dry before tossing with oil; excess water inhibits browning.
- Underseasoning: Season both the chicken and vegetables adequately with salt and pepper before roasting.
Conclusion
This Sheet Pan Chicken and Veggies with Mustard Vinaigrette is the epitome of a perfect weeknight dinner: minimal cleanup, maximum flavor, and balanced nutrition. The high-heat roasting creates beautifully crispy chicken and caramelized vegetables, while the tangy, sweet mustard vinaigrette adds a bright, finishing touch that elevates the entire dish. It’s a reliable, customizable recipe that proves simple ingredients and techniques can yield an exceptionally delicious result.