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Autumn Chicken Dinner

Autumn Chicken Dinner

with Roasted Apples and Brussels

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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!

Tags:Family
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

170 g

Brussels Sprouts

1 unit

Gala Apple

113 g

Whole Cranberries

170 g

Sweet Potato

50 g

Shallot

6 g

Garlic

7 g

Thyme

1 tbsp

Honey

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tbsp

Oil*

2 tbsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2845 kJ
Calories680 kcal
Fat32 g
Saturated Fat11 g
Carbohydrate68 g
Sugar30 g
Dietary Fiber10 g
Protein35 g
Cholesterol175 mg
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Large Non-Stick Pan
Paper Towel
Small pot
Instructionsarrow up iconarrow up icon
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1

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.

2

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.)

3

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.

4

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.**

5

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.

6

Divide chicken and veggies between plates. Spoon cranberry chutney over top.