Name: Sheet Pan Roasted Chicken, Brussels Sprouts & Maple-Cinnamon Apples
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg Brussels sprouts; 1.36 kg chicken thighs, boneless skinless; 3 Gala apples; 6 cloves garlic; 0.68 kg new potatoes; black pepper; cinnamon, ground; crushed red pepper; extra virgin olive oil; pure maple syrup; salt; thyme, dried

Sheet Pan Roasted Chicken, Brussels Sprouts & Maple-Cinnamon ApplesSheet Pan Roasted Chicken, Brussels Sprouts & Maple-Cinnamon Apples — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1.36 kg Brussels sprouts

1.36 kg chicken thighs, boneless skinless

3 Gala apples

6 cloves garlic

0.68 kg new potatoes

black pepper

cinnamon, ground

crushed red pepper

extra virgin olive oil

pure maple syrup

salt

thyme, dried

Instructions

Preheat oven to 220°C (425°F).

While the oven heats up, pat the chicken thighs dry with paper towels and place on a large baking sheet pan; rub with oil and season with salt and pepper on both sides.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, flipping once, until chicken is golden and cooked through, about 25 minutes.

Meanwhile, wash, dry, and quarter the potatoes. Place in a large bowl.

Wash, dry, trim, and halve the Brussels sprouts; add to the bowl.

Peel and mince garlic; add to the bowl.

Add oil and spices to the bowl and toss to coat.

Place Brussels sprouts and potatoes on a second large baking sheet pan and spread out in an even layer. Place in the oven and roast, tossing occasionally, until the veggies are fork-tender, about 18 minutes.

Meanwhile, wash, quarter, core, and slice apples into wedges. Place in the large bowl with maple syrup and cinnamon; toss to coat.

Add apples to the baking sheet pan with the chicken during the last 8 minutes of cooking. Continue to roast, until the apples are tender and chicken is cooked through.

To serve, divide chicken and veggies between plates and enjoy!

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