Sheet Pan Harvest Chicken with Roasted Brussels Sprouts & Pears

Ingredients

• 1 1/2 to 2 lbs boneless skinless chicken breasts (about 4 pieces)
• 1 lb Brussels sprouts, trimmed and halved
• 2 ripe pears, cored and cut into thick wedges
• 1 medium red onion, peeled and cut into 1/2-inch wedges
• 2 tbsp olive oil, divided
• 1 1/2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp dried thyme (or 1 1/2 tsp fresh thyme leaves)
• Kosher salt and black pepper

Steps

1. Preheat oven to 425°F with a rack in the center. Line a rimmed sheet pan with foil or parchment for easy cleanup.
2. Pat chicken breasts dry and season both sides with 1/2 tsp kosher salt and several grinds of black pepper. Place on the sheet pan.
3. In a large bowl, toss Brussels sprouts, pear wedges, and red onion with 1 tbsp olive oil, 1/2 tsp salt, and several grinds of pepper. Spread around the chicken on the sheet pan in a single layer.
4. In a small bowl, whisk together remaining 1 tbsp olive oil, maple syrup, Dijon mustard, apple cider vinegar, and thyme. Brush half of this glaze over the chicken breasts.
5. Roast for 20 minutes, then brush chicken with the remaining glaze. Gently turn over the pears and Brussels sprouts for even browning.
6. Continue roasting 10–15 minutes more, until chicken is cooked through and registers 165°F at the thickest part and vegetables are browned and tender.
7. Rest chicken 3–5 minutes before slicing. Serve chicken with roasted vegetables and pears, spooning any pan juices over the top.