Sheet Pan Chicken and Veggies with Mustard Vinaigrette

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

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

Mustard Vinaigrette:

• 2 tablespoons grainy mustard

• 4 teaspoons Champagne vinegar

• 1 tablespoon maple syrup

• ½ teaspoon kosher salt

• ¼ teaspoon cayenne pepper

Directions

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

2. Prepare the chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.

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.

4. Roast in the preheated oven until chicken is cooked through, golden, and crisp, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Meanwhile, prepare the vinaigrette: Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.

6. Drizzle vinaigrette over veggies and chicken.