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Mustard Vinaigrette Chicken and Veggies

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
4 servings
Dinner
Mustard Vinaigrette Chicken and Veggies
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 1/4 teaspoons kosher salt, divided
  • 3/4 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
Instructions
1
First, preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Next, cover a rimmed baking sheet with aluminum foil to make cleanup easier.
2
Next, prepare the ingredients by mixing Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 1 tablespoon of oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper; spread them out in a single layer.
3
Then, season the chicken with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper, placing it skin-side up in between the vegetables on the baking sheet. Brush any remaining oil onto the chicken's skin.
4
After that, roast the ingredients in the preheated oven until the chicken is cooked through, golden, and crispy, taking around 45 minutes. To check if it's done, insert an instant-read thermometer near the bone and verify that it reads 165 degrees Fahrenheit (74 degrees Celsius).
5
While the chicken is cooking, prepare the vinaigrette by whisking together mustard, vinegar, maple syrup, salt, and cayenne in a small bowl until it's well blended.
6
Finally, drizzle the vinaigrette over both the vegetables and the chicken.