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Sheet-Pan Brown Sugar Chicken & Veggies
Sweet, tangy, and packed with protein and fiber! This easy sheet-pan recipe is perfect for those nights when you want a homemade dinner without the homemade hassle. With brown sugar and just a hint of red pepper heat, the flavor in this dish is truly out of this world.
Active Time: 15 Min.
Total Time: 45 Min.
Servings: 6
Ingredients
- ½ cup Plochman’s Craft Beer Mustard
- ⅓ cup packed brown sugar
- ½ tsp ground allspice
- ½ tsp crushed red pepper flakes
- 6 bone-in, skin-on chicken thighs
- 2 tsp kosher salt, divided
- 1 tsp ground black pepper
- 2 large sweet potatoes, peeled and cut into 2” pieces
- 1 yellow onion, cut into 2” pieces
- 1 Tbsp extra virgin olive oil
- Fresh thyme leaves, for serving
Directions
- Preheat the oven to 425ºF. Line a sheet pan with parchment paper.
- In a medium saucepan, combine the mustard, brown sugar, allspice, and red pepper flakes; whisk over medium heat until well combined and sugar dissolves, 2 to 3 minutes. Set aside until cooled, around 15 minutes.
- Pat the chicken thighs dry and generously season them with 1 tsp salt and pepper. Place the chicken in a bowl, pour the marinade on top, toss to coat, and let marinate for 30 minutes.
- Meanwhile, in a large bowl, combine the sweet potatoes, onions, olive oil, and 1 tsp salt; toss to combine. Spread the vegetables on the sheet pan and bake for 15 minutes. Remove the pan from the oven.
- Clear 6 spaces on the pan and nestle the chicken thighs into each of the spaces. Bake for 40 to 45 minutes or until the skin is a rich golden brown and the internal temperature reads 165ºF on an instant-read thermometer. Let rest for 5 minutes, sprinkle with thyme leaves, and serve warm.
Recipe source: Ingredient
