Oven-Roasted Harvest Chicken with Sweet Potatoes & Brussels Sprouts

Ingredients

- Main Components:
- 3 tablespoons Extra Virgin Olive Oil
- 2 large Sweet Potatoes, peeled and cubed
- 1 lb Brussels Sprouts, halved
- 1 large Red Onion, thickly sliced
- 4 Garlic Cloves, minced
- 1 cup Chicken Broth
- 4 Chicken Breasts

- Seasoning Blend:
- 1 teaspoon Dried Thyme
- 1 teaspoon Cumin
- 1 teaspoon Smoked Paprika
- 1 ½ teaspoons Kosher Salt
- 1 teaspoon Pepper

- Add-Ons:
- 3 tablespoons Honey Mustard Dressing
- 1 cup Wild Rice, cooked according to package instructions
- ¼ cup Sliced Almonds, toasted
- ¼ cup Pepitas
- ¼ cup Dried Cranberries

Instructions

1. Preheat and Prepare:
- Preheat your oven to 400°F (200°C).
- Prepare a large baking sheet by lightly greasing it with 1 tablespoon of the Extra Virgin Olive Oil.

2. Season Vegetables:
- In a large bowl, combine sweet potatoes, Brussels sprouts, and red onion. Drizzle with 1 tablespoon of olive oil, and add minced garlic. Sprinkle with half the dried thyme, cumin, smoked paprika, salt, and pepper. Toss until thoroughly coated.

3. Arrange on Baking Sheet:
- Spread the seasoned vegetables evenly over the prepared baking sheet.

4. Prepare Chicken:
- Pat dry the chicken breasts using paper towels. In the same bowl, combine the chicken breasts with remaining seasoning blend and toss with the remaining olive oil. Lay the chicken breasts atop the vegetable mix on the baking sheet.

5. Roast:
- Place in the oven and roast for 25 minutes.

6. Glaze and Complete Roasting:
- Remove from the oven and pour chicken broth evenly over the entire dish. Brush the chicken breasts with honey mustard dressing.
- Return to the oven for an additional 15 minutes, or until the chicken is fully cooked and the vegetables are tender.

7. Prepare Garnishments:
- While the chicken is roasting, toast the sliced almonds in a dry skillet over medium heat for approximately 5 minutes or until golden brown.

8. Serve:
- Once the chicken and vegetables are roasted, serve hot. Plate with wild rice, and garnish each serving with toasted almonds, pepitas, and dried cranberries.

Total Time

- PT55M
- 55 minutes

Type of Dish

- Dinner

Keywords

- Roast Chicken
- Gourmet Dinner
- Autumn Meal
- Brussels Sprouts Recipe
- Sweet Potato Dish
- Honey Mustard Chicken
- Almond Topping
- Wild Rice Side
- Seasonal Vegetables
- Cozy Dinner

Recipe Yield

- Feeds 4 adults

Calories

- Total Calories: 2,200

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