Ingredients
For the Chicken and Veggies:
- 4 boneless skinless chicken breasts (thinly sliced)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 1 medium sweet potato (peeled and chopped into cubes)
- 1 pound Brussels sprouts (outer leaves removed, halved)
For the Marinade:
- ¼ cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- 2 cloves garlic (grated)
- 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried)
Instructions
- Preheat the oven: Preheat your oven to 425℉ (220℃) to ensure it’s ready for roasting the chicken and vegetables evenly.
- Season the chicken: Season the thinly sliced chicken breasts well with kosher salt and ground black pepper to enhance the flavor of the meat.
- Prepare the marinade: In a glass jar, combine olive oil, Dijon mustard, pure maple syrup, balsamic vinegar, grated garlic, chopped fresh rosemary, salt, and pepper. Secure the lid and shake vigorously until all ingredients are well emulsified.
- Marinate chicken and sweet potatoes: Place the peeled and cubed sweet potatoes along with the chicken breasts into a large mixing bowl. Pour about one-third of the maple dijon marinade over them and toss thoroughly to coat every piece.
- Initial baking: Spread the coated chicken breasts and sweet potatoes evenly in a single layer on a large baking sheet. Place in the preheated oven and bake for 10 minutes to start cooking the chicken and roasting the sweet potatoes.
- Prepare and marinate Brussels sprouts: While the chicken and sweet potatoes bake, toss the halved Brussels sprouts in the same large bowl. Drizzle another third of the maple dijon marinade over them and toss well to ensure even coverage.
- Add Brussels sprouts and continue baking: After the initial 10 minutes of baking, remove the baking sheet from the oven and add the coated Brussels sprouts alongside the chicken and sweet potatoes. Return the sheet to the oven and bake for an additional 15 to 20 minutes, or until the Brussels sprouts are browned and crispy, and the chicken is fully cooked.
- Final touch and serving: When the chicken and vegetables are done, remove the sheet pan from the oven and drizzle the remaining marinade evenly over everything. Serve hot for a wholesome and flavorful meal.
Notes
- Thinly slicing the chicken breasts helps them cook evenly and quickly without drying out.
- Make sure to cut the sweet potatoes into evenly sized cubes to ensure consistent roasting.
- If using dried rosemary instead of fresh, slightly reduce the amount as dried herbs have a stronger flavor.
- To check chicken doneness, ensure the internal temperature reaches 165℉ (74℃) for safety.
- For a more caramelized finish, you can broil the sheet pan for 2-3 minutes at the end—watch closely to avoid burning.
- This recipe can be easily doubled to serve more people; use a second sheet pan or larger roasting pan.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
