Sheet Pan Chicken Breasts with Roasted Brussels & Apples

Ingredients

• 4 boneless skinless chicken breasts (about 2 lbs)
• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 2 medium Honeycrisp apples, cored and cut into 3/4" wedges
• 2 tbsp olive oil
• 1/3 cup apple cider (not vinegar)
• 1 1/2 tbsp Dijon mustard
• 2 tsp honey
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3/4 tsp dried thyme

Steps

1. Heat oven to 425°F. Line a large rimmed baking sheet with foil or parchment.
2. Pat chicken breasts dry. Rub with 1 tbsp oil, 1/4 tsp salt, 1/4 tsp pepper, and thyme. Place on the sheet.
3. In a large bowl, toss Brussels sprouts and apples with remaining 1 tbsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread around chicken in a single layer.
4. Roast 15 minutes. Meanwhile, whisk cider, Dijon, and honey in a small bowl.
5. Remove pan from oven. Brush chicken with cider-mustard glaze and drizzle some over sprouts and apples.
6. Return to oven and roast 15-20 minutes more, until chicken is golden and reads 165°F inside and Brussels are browned.
7. Let rest 5 minutes. Slice chicken and serve with roasted apples and sprouts, spooning extra glaze from pan over top.