Harvest Chicken
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
Sweet potato and Brussels caramelize under a maple-Dijon glaze while the chicken roasts alongside, and apple wedges go in at the end so they soften without turning to sauce. Autumn on one pan.
- Protein
- Chicken breasts or thighs
- Vegetables
- Sweet potato, Brussels sprouts, apple
- Seasoning
- Dijon-maple glaze, thyme
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 chicken breasts (or thighs)
- 2 sweet potatoes, cut into 3/4-inch cubes
- 1 lb Brussels sprouts, halved
- 1 firm, tart apple, cut into wedges
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp fresh thyme
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the sweet potato and Brussels sprouts with 2 tbsp olive oil, salt and pepper. Spread out and roast 15 minutes.
- Whisk the remaining oil, Dijon, maple syrup and thyme. Brush it over the chicken.
- Add the chicken to the pan and roast 20 minutes.
- Tuck in the apple wedges and roast 10 more minutes, until the chicken reaches 165°F and the vegetables caramelize.
- Drizzle any glaze left in the bowl over the top and serve.
Gina’s tip
Choose a firm, tart apple — Honeycrisp or Granny Smith hold their shape; softer apples turn to sauce.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
The smell of maple and thyme in the oven does something to a house. Let that be the welcome home.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina