Diva Tasting: Sheet Pan Chicken and Veggies…

Sheet Pan Chicken Vinaigrette


Chicken and Veggies:

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

Mustard Vinaigrette:

2 Tablespoons Grainy Mustard

4 Teaspoons Champagne Vinegar

1 Tablespoon Maple Syrup

½ Teaspoon Kosher Salt

¼ Teaspoon Cayenne Pepper


Step 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.

Step 2 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.

Step 3 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.

Step 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 read 165 degrees F (74 degrees C).

Step 5 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.

Step 6 Drizzle sauce over veggies and chicken. Serves 4 Serve with Garlic Bread and Salad.


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