Sheet Pan Chicken and Veggies with Mustard Vinaigrette

Ingredients and Weight:

• Bone-in, skin-on chicken thighs (8 pieces) - 1.5 lbs
• Brussels sprouts (1 lb) - 1 lb
• Sweet potatoes (1 lb) - 1 lb
• Carrots (1 lb) - 1 lb
• Red onion (1 medium) - 10 oz
• Olive oil - 1/4 cup
• Salt and black pepper - to taste

For the Mustard Vinaigrette:

• Dijon mustard - 2 tablespoons
• White wine vinegar - 2 tablespoons
• Olive oil - 1/4 cup
• Chopped fresh parsley - 2 tablespoons

Preparation Time:

• 15 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Trim and prepare the vegetables: Halve the Brussels sprouts, peel and cube the sweet potatoes, peel and slice the carrots, and cut the red onion into wedges.
3. In a large bowl, combine the chicken thighs, vegetables, olive oil, salt, and pepper. Toss to coat.
4. Spread the mixture evenly on a large rimmed baking sheet.
5. Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through.
6. While the chicken and veggies are roasting, prepare the mustard vinaigrette: In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, and parsley.
7. Drizzle the mustard vinaigrette over the cooked chicken and veggies before serving.

Nutritional Information:

• Calories: 500 calories per serving
• Protein: 30 grams
• Fat: 25 grams
• Carbohydrates: 40 grams
• Fiber: 10 grams

Dish Characteristics:

• One-pan meal
• Balanced nutrition
• Flavorful and satisfying
• Suitable for American taste
• Easy to prepare

User Comments:

• "This dish was a hit at our family dinner. The mustard vinaigrette added a tangy twist that we all loved." - Sarah
• "I love that this recipe uses sheet pans. It makes cleanup so easy." - Emily
• "I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. They were roasted to perfection." - John
• "I substituted the chicken with tofu and it was equally delicious." - Lisa
• "I highly recommend this recipe for anyone looking for a healthy and flavorful weeknight meal." - David

Special Precautions and Tips:

• Ensure the chicken is cooked through to an internal temperature of 165°F (74°C) before serving.
• If the mustard vinaigrette is too tangy for your taste, add a teaspoon of honey or maple syrup to balance the flavors.
• To save time, you can use pre-cut vegetables.