Sheet Pan Chicken

Dinner on one pan is very appealing especially if that pan is lined with parchment! Easy clean up! You can vary the veggies depending on what you like.

4 large rainbow carrots cut in chunks
1 pkg of Brussels sprouts, halved
1 large onion in chunks
4 large shallots halved
Chicken thighs and legs, seasoned with salt pepper and creole seasoning
Apple cider vinegar
1 T Dijon

Preheat oven 400

In large bowl, combine all the veggies with olive oil, salt, pepper, and red pepper flakes. Turn out onto large cookie sheet lined with parchment.

In large skillet, sauté the chicken pieces in batches about 3 minutes per side to give it color.

Place chicken pieces over the veggies.

In measuring cup, take about 1/4 cup vinegar, 1/4 water and mustard-- stir well and pour over all.

Bake an hour. Serve with crusty bread.