One tray means little mess for this chop, toss and roast creation. Full of hearty, warming winter vegetables and crowd-pleasing chicken, and generously coated with a maple-mustard sauce, you’ll have dinner ready for your family in under an hour.
Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet.
In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up.
Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin.
Serve with additional fresh sage, if desired.