Pattie loves this dish because it’s easy but feels fancy. When cooked, the dish also has beautiful colors and works well for a family of picky eaters. It’s also a whine-resistant way to pack some extra seasonal veggies into your kids.
Pairing recommendation from EmpireWine.com: The Tocai Friulano from the Hudson Valley Millbrook Estates is a great match for this recipe. This versatile wine is not too dry or sweet and it has a nice level of acidity that keeps everything lively on the palate.
Ingredients
- ½ cup unsalted butter
- 4 skinless boneless chicken breasts (as local as possible)
- 2 sweet potatoes, peeled and diced
- 1 pound Brussels sprouts, cut in half
- 4 garlic cloves, peel removed
- Thyme sprig
- Rosemary sprig
- ½ cup maple syrup
Instructions
Preheat oven to 400 degrees. Place the butter onto a large rimmed baking sheet pan and melt in the oven. When butter is melted, place the chicken, potatoes, Brussels sprouts and garlic cloves into the pan. Turn the chicken, potatoes, sprouts and garlic to coat with the butter. Add the thyme and rosemary.
Bake in preheated oven for about 30 minutes, basting twice with pan drippings. Brush maple syrup over the chicken and spoon pan drippings over the vegetables. Continue to bake for another 20 minutes until the chicken is done (reaches internal temperature of 170 degrees) and the vegetables are tender and browned.
To serve, squeeze the garlic from the baked cloves and spread the softened garlic over the chicken. Pour pan juices over the chicken and potatoes. Serve immediately.
