Friday, January 26, 2018

Maple-Mustard Cherry Roasted Chicken and Brussels Sprouts

Sheet pan dinners seem to be all the rage right now - and for good reason. Who wouldn't love a meal that requires nearly no clean-up? This meal is one where the oven really does most of the work for you. And the ingredients are very minimal - just quality maple syrup, dijon, cherries, olive oil and thyme make the most beautiful sticky glaze for the juicy chicken. And the Brussels sprouts are there to soak up any of the pan juices. I'm ready to eat!


1. Preheat oven to 450. Line a large baking sheet with foil and coat with non-stick spray. Place chicken on the sheet and season well with salt and pepper. Flip the chicken so it's skin side down and roast for 30 minutes (this will help the skin crisp up). After the time is up, turn heat down to 400 degrees.

2. Meanwhile, place syrup, dijon, cherries, olive oil and thyme in a blender and process until smooth. Flip the chicken back over so the skin is facing up and brush with half of the the mustard sauce. Add the Brussels sprouts to the pan and drizzle them with olive oil and season with salt and pepper. Roast for 40 minutes.




3. Brush the chicken with any remaining sauce. Let rest for 10 minutes, then carve and serve with Brussels sprouts on the side.




Maple-Mustard Cherry Roasted Chicken and Brussels Sprouts
Serves 4

All you need:
1 (3-4 pound) whole chicken, legs tied
Salt and pepper

1/4 cup pure maple syrup
1/4 cup Dijon mustard
1/4 cup dried cherries
1/4 cup olive oil
1/2 teaspoon dried thyme
2 pounds Brussels sprouts, trimmed and halved

All you do:
1. Preheat oven to 450. Line a large baking sheet with foil and coat with non-stick spray. Place chicken on the sheet and season well with salt and pepper. Flip the chicken so it's skin side down and roast for 30 minutes (this will help the skin crisp up). After the time is up, turn heat down to 400 degrees.
2. Meanwhile, place syrup, dijon, cherries, olive oil and thyme in a blender and process until smooth. Flip the chicken back over so the skin is facing up and brush with half of the the mustard sauce. Add the Brussels sprouts to the pan and drizzle them with olive oil and season with salt and pepper. Roast for 40 minutes.
3. Brush the chicken with any remaining sauce. Let rest for 10 minutes, then carve and serve with Brussels sprouts on the side.

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