Autumn Chicken Dinner
with Roasted Apples and Brussels
We've spruced up the everyday sheet pan dinner with crisp apples and Brussel sprouts. Savoury cranberry chutney is the perfect pairing for tonight's fall-inspired dinner!
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Before starting, preheat the oven to 450°F.Wash and dry all produce. Halve Brussels sprouts. Peel, then cut sweet potato into 1/4-inch pieces. Core, then cut the apple into 1/2-inch pieces. Peel, then cut shallot into 1/2-inch slices. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl) from stems, then finely chop.
Toss sweet potatoes, Brussels sprouts, apples, half the shallots, half the garlic, half the thyme and 1 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Arrange evenly in a single layer. Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding chicken.)
While veggies roast, pat chicken dry with paper towels. Add chicken, remaining thyme, remaining garlic and 1/2 tbsp oil (dbl for 4ppl) to a large bowl. Season with pepper. Toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden-brown, 2-3 min per side.
Remove the pan from heat. Transfer chicken to the baking sheet, on top of veggies. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.**
While the chicken roasts, heat a small pot over high heat. When hot, add 2 tbsp butter (dbl for 4ppl), then cranberries, remaining shallots, honey, 2 tbsp sugar and 1/4 cup water (dbl both for 4ppl). Cook, stirring occasionally, until thick and bubbling, 6-8 min.
Divide chicken and veggies between plates. Spoon cranberry chutney over top.