Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 cups (300g) carrots, peeled and sliced into 1-inch chunks
  • 2 cups (300g) Brussels sprouts, halved
  • 1 lb (450g) baby gold potatoes, quartered
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (2g) dried thyme
  • ½ cup (120ml) unsweetened apple cider
  • 2 tbsp (30ml) pure maple syrup
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • ½ tsp (2g) ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the carrots, potatoes, and Brussels sprouts with 1 tbsp of olive oil, salt, pepper, and thyme.
  3. Spread the vegetables across the pan, leaving space in the center for the chicken.
  4. Slide the vegetable pan into the oven and roast for 15 minutes.
  5. While the vegetables roast, whisk together the apple cider, maple syrup, vinegar, minced garlic, and cinnamon in a small bowl.
  6. Remove the pan from the oven, move the vegetables to the edges, and place the chicken breasts in the center.
  7. Brush the chicken breasts generously with half of the prepared cider glaze.
  8. Return the pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 160°F (71°C).
  9. Remove from oven and let the chicken rest for 5 minutes to reach a final internal temperature of 165°F (74°C) before serving.