Sheet-Pan Mustard Chicken with Root Vegetables
In short: Chicken legs brushed with garlicky whole-grain mustard roast over carrots, parsnips and potatoes until browned. A cozy one-tray dinner. It takes about 1 h 10 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 50 min
- Total
- 1 h 10 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 700 kcal
When the evenings turn cold, a tray of roasted root vegetables under mustard chicken is hard to beat. The mustard, mixed with garlic, thyme and a little oil, seasons the meat and forms a tangy crust. The vegetables underneath catch the juices and turn golden and sweet. Chicken legs, which are cheap and hard to overcook, are the best choice here. Everything goes into the oven together and needs only one stir.
Instructions
- Heat the oven to 210°C (410°F). Mix both mustards, the garlic, thyme, salt, pepper and oil into a paste.
- Pat the chicken legs dry, then rub the paste all over them and under the skin where you can reach.
- Toss the carrots, parsnips and potatoes with the oil and salt on a large rimmed baking sheet. Spread them out and nestle the chicken legs on top, skin side up.
- Roast for 25 minutes, then stir the vegetables around the chicken, taking care not to disturb the crust.
- Roast for another 20 to 25 minutes, until the skin is deep golden, the vegetables are tender and the thickest part of the thigh reads at least 74°C (165°F).
- Rest for 5 minutes, sprinkle with parsley and serve with the pan juices spooned over.
Tips
- Cut the vegetables to a similar thickness so they cook together. Potatoes take the longest, so keep their pieces a little smaller.
- The mustard rub also suits chicken breasts and boneless thighs. Roast the vegetables alone for 20 minutes first, then add the chicken.
Questions and answers
Can I use skinless chicken?
Yes, but it dries out more easily. Brush it with extra oil and start checking for 74°C (165°F) after 35 minutes.
Is it very strong in mustard flavor?
No. Roasting mellows mustard into a savory, slightly sharp crust. Use only smooth Dijon if you want a gentler taste.
Can I swap the vegetables?
Yes. Beets, celeriac, sweet potatoes, turnips and onion wedges all roast well. Cut dense vegetables small so they finish at the same time.
How long does it take to make Sheet-Pan Mustard Chicken with Root Vegetables?
About 1 h 10 min in total: 20 min of preparation and 50 min of cooking.
How many calories are in Sheet-Pan Mustard Chicken with Root Vegetables?
About 700 kcal per serving, with 42 g of protein, 50 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 700 kcal |
|---|---|
| Protein | 42 g |
| Carbohydrates | 50 g |
| Fat | 36 g |
| Fiber | 10 g |
| Sugar | 10 g |
| Sodium | 1500 mg |
Estimated values, calculated from the ingredients.
