Crispy Chicken and Roasted Veggies with Mustard Dressing

Crispy Chicken and Roasted Veggies with Mustard Dressing

Name: Crispy Chicken and Roasted Veggies with Mustard Dressing
Total time: 1 h 10 min
Yield: 4
Ingredients: 450 g Brussels sprouts, trimmed and halved; 2 large sweet potatoes, cut into wedges; 1 medium sweet onion, cut into wedges; 30 ml olive oil, divided; 1.25 tsp kosher salt, divided; 0.75 tsp ground black pepper, divided; 4 (140 g) bone-in, skin-on chicken pieces; 30 g grainy mustard; 20 ml champagne vinegar; 15 ml maple syrup; 0.5 tsp kosher salt; 0.25 tsp cayenne pepper

A delicious and easy-to-make sheet pan recipe featuring crispy chicken and roasted veggies with a tangy mustard dressing. Perfect for a quick and satisfying family dinner!

1 hr 10 min

easy

536kcal

calories

64g

carbohydrates

17g

fat

13g

fiber

32g

protein

1196mg

sodium

17g

sugar

Dinner American

Ingredients

450 g Brussels sprouts, trimmed and halved

2 large sweet potatoes, cut into wedges

1 medium sweet onion, cut into wedges

30 ml olive oil, divided

1.25 tsp kosher salt, divided

0.75 tsp ground black pepper, divided

4 (140 g) bone-in, skin-on chicken pieces

30 g grainy mustard

20 ml champagne vinegar

15 ml maple syrup

0.5 tsp kosher salt

0.25 tsp cayenne pepper

Directions

Step 1

Preheat the oven to 220°C (425°F) and line a rimmed baking sheet with foil.

Step 2

Prepare the veggies and chicken: Toss Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 15 ml of oil, 1 tsp of salt, and 0.5 tsp of pepper; spread them out in a single layer.

Step 3

Sprinkle the chicken with the remaining 1/4 tsp of salt and 1/4 tsp of pepper, and place them, skin-side up, among the veggies on the baking sheet. Brush the remaining oil on the chicken skin.

Step 4

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

Step 5

While the chicken and veggies are roasting, prepare the mustard dressing: Whisk together mustard, vinegar, maple syrup, salt, and cayenne in a small bowl until well combined.

Step 6

Drizzle the mustard dressing over the roasted veggies and chicken before serving.