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Autumn Harvest Baked Chicken

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Guess what everyone… this is officially my 400th cooking video/recipe I’ve uploaded on here! In honor to celebrate this exciting milestone I decided to make an incredibly easy dinner that is quick enough to make during the week or fancy enough to serve on the weekend. Everyone will love this taste of Fall!

  • Author: Everyday Gourmet with Blakely

Ingredients

Scale
  • 1 pound Brussels sprouts, cut in half
  • 1 sweet potato, peeled, diced
  • 1 apple, diced
  • 1 shallot, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Grapeseed oil
  • salt
  • pepper
  • 2 (or more) boneless skinless chicken breasts
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Instructions

  1. Preheat your oven to 425 degrees F
  2. On a sheet tray add the Brussels sprouts, sweet potato, apple, shallot, garlic, sage, rosemary, salt, pepper, and a big drizzle of the Grapeseed (or any other kind of oil)
  3. Give it a big mix to ensure everything is coated evenly and put into the preheated oven to cook for 10 minutes
  4. While the veggies are getting a head start cooking season your chicken liberally with salt and pepper on both sides and set aside while you make the glaze
  5. In a small bowl whisk together the Dijon mustard, honey, and apple cider vinegar until combined
  6. After 10 minutes take the veggies out and give them a stir. To the sheet tray add the chicken and brush the chicken breaks with the glaze. Put the sheet tray back in the oven
  7. Cook until the chicken is cooked through, around 25 minutes
  8. Once cooked take out of the oven and let the chicken rest for about 5 minutes before serving
  9. That’s it! An easy, delicious, and healthy dinner that will get you in the Fall spirit

Find it online: https://gourmetwithblakely.com/autumn-baked-chicken/