Ingredients (Serves 4)

For the chicken:

  • 4 boneless, skinless chicken breasts (or thighs)

  • 2 tbsp olive oil

  • 3 tbsp pure maple syrup

  • 2 tbsp Dijon mustard

  • 1 tbsp apple cider vinegar

  • 2 cloves garlic, minced

  • ½ tsp smoked paprika

  • Salt and black pepper to taste

For the vegetables:

  • 2 cups Brussels sprouts, trimmed and halved

  • 2 cups sweet potatoes, cubed

  • 2 tbsp olive oil

  • 1 tbsp maple syrup

  • 1 tsp rosemary or thyme

  • Salt and pepper

Instructions

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Prepare the glaze: In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, garlic, paprika, salt, and pepper.

  3. Season the chicken: Brush the maple-Dijon glaze over both sides of the chicken and let it marinate while you prep the veggies.

  4. Roast the vegetables: Toss sweet potatoes and Brussels sprouts with olive oil, maple syrup, rosemary, salt, and pepper. Spread on half the baking sheet.

  5. Add the chicken: Place chicken on the other half of the pan.

  6. Roast for 25–30 minutes, flipping the chicken halfway through, until the chicken is cooked through (165°F internal temp) and the veggies are tender and caramelized.

  7. Optional glaze finish: Brush any leftover glaze over the chicken before serving for extra flavor.

Serving Suggestion

Serve with a sprinkle of toasted pecans or dried cranberries, and maybe a side of warm crusty bread. A glass of crisp apple cider (or a dry Riesling) pairs beautifully.