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
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.