Sheet Pan Chicken and Veggies with Mustard Vinaigrette
This is a wholesome one-pan roasted chicken dinner.Chicken and vegetables cook together for easy cleanup.A Dijon mustard vinaigrette adds tangy flavor.The oven caramelizes everything beautifully.It’s healthy, colorful, and family-friendly.Perfect for busy weeknights or meal prep.
Ingredients
For the Chicken & Vegetables
- 4 boneless, skinless chicken thighs (or breasts)
- 2 cups baby potatoes (halved)
- 1 cup carrots (sliced)
- 1 red bell pepper (chunked)
- 1 zucchini (sliced)
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Mustard Vinaigrette
- 2 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar (or lemon juice)
- 1 teaspoon honey (optional)
- 1 clove garlic (minced)
- Pinch of salt and pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a small bowl, whisk together all vinaigrette ingredients until smooth and emulsified.
- Arrange chicken and vegetables evenly on the sheet pan.
- Drizzle olive oil over vegetables and season everything with salt and pepper.
- Spoon or brush mustard vinaigrette generously over chicken and vegetables.
- Toss vegetables lightly to coat evenly.
- Broil for 2–3 minutes at the end for extra caramelization if desired.
- Let rest 5 minutes before serving.
Notes
- Cut vegetables evenly for consistent roasting.
- Use bone-in chicken for extra flavor if preferred.
- Avoid overcrowding the pan to ensure browning.
- Dijon mustard gives the best depth of flavour.
- Adjust honey for sweetness preference.
- Rotate pan halfway through cooking.
- Let chicken rest before slicing.
- Store leftovers in airtight container up to 3 days.