A sheet pan dinner built on French's tangy mustard as both glaze and sauce, bringing its vinegar and spices to chicken thighs and whatever roots you can roast. The mustard caramelizes in the oven while everything cooks together, so you move from prep to table in under an hour.

Serves 2. 45 minutes, 15 at the stove.

About 490 calories a serving, 34 g protein, 27 g carbohydrate, 28 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut 1 pound of root vegetables into 1-inch pieces and toss them with 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper. Spread them on a sheet pan and roast for 15 minutes while you prep the chicken.15 min
2. Pat four bone-in chicken thighs dry with paper towels. Mince two cloves garlic. Stir 1/2 cup mustard with the garlic, 1 tablespoon oil, 1/4 teaspoon salt, and a pinch of pepper in a bowl.
3. Push the hot vegetables to the sides of the pan. Arrange the chicken thighs skin-side up in the center and brush each one generously with the mustard mixture. Roast for 25 to 30 minutes, until the chicken skin is deep brown and an instant-read thermometer reads 165°F [74°C] at the thigh joint.30 min
4. Let rest for 3 minutes, then serve the chicken and vegetables together with any pan drippings spooned over.

Note Swap root vegetables for what you have: sweet potato, beets, or turnips all work. Leftovers keep refrigerated for three days and are good cold or reheated gently in the oven. Serve with a green salad or coleslaw to cut the richness of the skin.