Maple mustard chicken and Brussels sprouts

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 2 tablespoons Dijon mustard, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 1 pound Brussels sprouts, halved and 1 red onion, cut into wedges and 1 1/2 pounds sweet potatoes, cut into wedges with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and the sprouts are deeply browned. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Keep the roasted base warm. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Maple mustard chicken and Brussels sprouts with 1/3 cup toasted pecans, chopped.