Sheet Pan Mustard Roasted Chicken and Veggies | Schnucks
Sheet Pan Mustard Roasted Chicken and Veggies Sheet Pan Mustard Roasted Chicken and Veggies

Paprika and minced garlic make for a flavorful foundation for our Sheet-Pan Mustard Roasted Chicken and Veggies recipe that’s a savory meal affair.

4H M 50M 4H 50M 4
Nutrition facts: 610 37G 160MG 510MG 36G 8G 37G
Ingredients: 1/4 cup Schnucks olive oil, divided 2 tbsp. Schnucks Dijon mustard 1 tbsp. soy sauce 1-2 tbsp. minced garlic 8 fresh chicken thighs and/or drumsticks 1 lb. medium red potatoes, quartered 1 lb. Brussels sprouts, peeled, trimmed, and halved lengthwise 1 tsp. medium red onion, halved and sliced 2 tbsp. chives finely chopped, if desired 1 tsp. Schnucks paprika Instructions: In a small bowl, whisk together 2 tablespoons oil, mustard, soy sauce, and garlic. Rub mixture onto chicken, then cover and refrigerate at least 4 hours (up to 1 day). Preheat oven to 425 degrees. In a large bowl, toss together potatoes, onions, Brussels sprouts, remaining oil and paprika. Season with salt and pepper if desired. Spread vegetables onto a foil-lined baking sheet prepared with cooking spray. Add chicken to tray and discard remaining marinade. Bake until thickest part of chicken registers 165 degrees and vegetables are tender, 30-40 minutes. Remove from oven, garnish with chives and serve immediately.

Sheet Pan Mustard Roasted Chicken and Veggies

Chicken, Dinner, Oven-Baked

Paprika and minced garlic make for a flavorful foundation for our Sheet-Pan Mustard Roasted Chicken and Veggies recipe that’s a savory meal affair.

4H 50M

4

Paprika and minced garlic make for a flavorful foundation for our Sheet-Pan Mustard Roasted Chicken and Veggies recipe that’s a savory meal affair.

Ingredients

  • 1/4 cup Schnucks olive oil, divided
  • 2 tbsp. Schnucks Dijon mustard
  • 1 tbsp. soy sauce
  • 1-2 tbsp. minced garlic
  • 8 fresh chicken thighs and/or drumsticks
  • 1 lb. medium red potatoes, quartered
  • 1 lb. Brussels sprouts, peeled, trimmed, and halved lengthwise
  • 1 tsp. medium red onion, halved and sliced
  • 2 tbsp. chives finely chopped, if desired
  • 1 tsp. Schnucks paprika

Instructions

  1. In a small bowl, whisk together 2 tablespoons oil, mustard, soy sauce, and garlic. Rub mixture onto chicken, then cover and refrigerate at least 4 hours (up to 1 day).
  2. Preheat oven to 425 degrees. In a large bowl, toss together potatoes, onions, Brussels sprouts, remaining oil and paprika. Season with salt and pepper if desired.
  3. Spread vegetables onto a foil-lined baking sheet prepared with cooking spray. Add chicken to tray and discard remaining marinade. Bake until thickest part of chicken registers 165 degrees and vegetables are tender, 30-40 minutes. Remove from oven, garnish with chives and serve immediately.

Nutrition Facts

610 CALORIES Per Serving

FAT: 37G

SATURATED FAT: 8G

CHOLESTEROL: 160MG

SODIUM: 510MG

CARBOHYDRATES: 36G

FIBER: 8G

SUGAR: 8G

PROTEIN: 37G

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