Sheet Pan Chicken and Veg with Mustard Vinaigrette

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer.

Ingredients

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

Directions

• Step 1

  Preheat the oven to 425 degrees F. 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.

• 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.

Sausage, Veggie, and Apple Sheet Pan Dinner

This Sheet Pan Dinner is the perfect way to use those seasonal veggies and herbs. It's an easy recipe to throw together and it has the perfect flavors to make you feel warm and cozy on cold winter nights.

Ingredients

• 12 oz. smoked turkey sausage, sliced into 1/3-inch thick slices

• 16. oz sweet potatoes,* peeled and diced into 3/4-inch cubes

• 16. oz. brussels sprouts, halved

• 1/2 medium red onion, diced into chunks

• 1 Tbsp minced garlic (3 cloves)

• 1/4 cup olive oil

• 1 tsp each dried thyme, sage and rosemary (crush rosemary)

• Salt and freshly ground black pepper

• 2 crisp baking apples, cored and diced into 1 1/4-inch chunks (I recommend honey crisp.)

• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.  

2. Add sausage, sweet potatoes, Brussels sprouts, apples, onion and garlic to sheet pan.

3. Drizzle everything with olive oil, sprinkle with thyme, sage and rosemary then season with salt and pepper to taste and toss to coat. 

4. Roast in preheated oven 15 minutes then remove and toss.  

5. Return to oven and continue to roast until veggies and apples are tender, about 15 minutes longer.

6. Sprinkle with parsley and serve warm.