At any holiday celebration, this lovely mignonette and fresh raw oysters create a gorgeous appetizer.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
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
- 2 tablespoons grainy mustard
- 4 teaspoons champagne vinegar
- 1 tablespoon maple syrup
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- 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.
- 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.
- 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).
- 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.
- Drizzle sauce over veggies and chicken.
- You can use any vegetable combination you like.
Nutrition Facts
| Calories | 536 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 13 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 1196 mg |
| Sugars | 17 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I used butternut squash, sweet potatoes, red onion. celery and chicken breast I cut into cubes. Everything was cut close to the same size. Only needed 30 minutes to bake. Came out delicious and the Vinaigrette was amazing!
Very good and super easy! Don’t know what champagne vinegar and grainy mustard is, so I used ground mustard and apple cider vinegar and it was horrible – dumped it down the drain! Then I tried yellow mustard, champagne, pancake syrup, kosher salt and cayenne pepper and it was very good.
Fantastic recipe that the family loved! Prep time took longer than expected, around 30 minutes.
I added carrots & potatoes
This was SO good that I wish I made a second sheet pan! It was fast, easy and delicious. We will be eating this again soon.
I wasn’t sure how this was going to go over. It seemed a bit simple. Well it was a hit. I doubled the recipe and made it on 2 sheet pans with a whole cut up chicken. Because I had breasts I lowered the temp to 400. I thought I’d have to add more time based on the lower temp but I didn’t. The chicken was juicy and the veggies were delicious and that SAUCE? it was WOWSA. Very good.
Loved this. Did not have ingredients for sauce. Used Dijon mustard, red wine vinegar, and regular pancake syrup. It was a little sour so added some honey. Delicious.
This is excellent. Flavors and juices were perfectly balanced. I substituted ingredients for the vinaigrette — I used honey mustard, rice vinegar, and log cabin syrup and even with that it was more than satisfying.