Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts

Name: Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts
Total time: PT1H20M20M
Yield: 6
Ingredients: Ingredients 1 tablespoon extra virgin olive oil 1/2 cup apple cider&nbsp; 2 tablespoons honey 1 tablespoon Dijon mustard 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 large sweet potato, cut into &frac34; inch cubes (about 3 cups) 1 large apple, cubed 2 cups Brussels sprouts, halved 1 small red onion, chopped 2 pounds chicken thighs, boneless 1 teaspoon smoked paprika 1 tablespoon light brown sugar 1/2 teaspoon salt 1/2 cup fresh parsley, chopped

By:

Co+op

Recipe Information

Total Time:

1 hour 20 minutes; 20 minutes active

Servings:

Why fill your sink with pots and pans to wash when you can make an entire meal in one sheet pan?

Why fill your sink with pots and pans to wash when you can make an entire meal in one sheet pan? Sheet pan cooking has become a popular way to make vegetables, protein and a sauce all at once, and this hearty chicken dish with a sweet and tangy mustard sauce is a winner. Be sure to cut the veggies the same size so everything is evenly cooked.

Ingredients

1 tablespoon extra virgin olive oil
1/2 cup apple cider
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 large sweet potato, cut into ¾ inch cubes (about 3 cups)
1 large apple, cubed
2 cups Brussels sprouts, halved
1 small red onion, chopped
2 pounds chicken thighs, boneless
1 teaspoon smoked paprika
1 tablespoon light brown sugar
1/2 teaspoon salt
1/2 cup fresh parsley, chopped

Preparation

Preheat oven to 425 F. In a small bowl, combine olive oil, apple cider, honey, Dijon, salt and pepper. In a large roasting pan, spread the sweet potato, apple, sprouts and onion, drizzle with ½ cup of the cider mixture, reserving the remaining, and toss to coat.
Sprinkle the chicken thighs with paprika, light brown sugar and salt, then rub to coat. Drizzle with the remaining cider mixture, toss, then arrange over the vegetables. Roast the vegetables and chicken together for 40 minutes, shaking the pan every 10 minutes.
When the chicken is browned and an instant-read thermometer inserted in a large piece reads 160 F, and the roots are soft, scrape onto a platter and top with the parsley.
Serve hot.