Dijon-Apple Chicken Thighs with Roasted Brussels Sprouts and Sweet Potatoes
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Ingredients & Equipment
What we send
- 1sweet potato
- 4 ouncesbaby spinach
- 1Gala apple
- 6 ouncesBrussels sprouts
- 1red onion
- 4boneless skinless chicken thighs
- 1/4 cupwhite wine
- 1 packetDijon mustard
- 2 packetsunsalted butter
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheets
- 10" medium pan
Preheat oven to 450ºF. Rinse all produce. Halve sweet potato lengthwise; cut crosswise into ½-inch half-moons. Pat spinach dry with paper towel. Slice off rounded sides of apple and cut into ½-inch cubes, discarding core. Halve Brussels sprouts lengthwise through roots. Peel onion and cut into small dice. Pat chicken dry with paper towel.
Roast sweet potato
Line 2 baking sheets with aluminum foil. On 1 prepared baking sheet, toss sweet potato with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange sweet potato in a single layer and roast until tender, 18-20 minutes.
Roast chicken and Brussels sprouts
While sweet potato roasts, on remaining sheet, toss Brussels sprouts with 1 teaspoon olive oil, ¼ teaspoon salt, and pepper. Arrange cut-side down in a single layer. Add chicken to sheet with Brussels sprouts, and season all over with ½ teaspoon salt and pepper. Roast (with sweet potato) until chicken is cooked through, and Brussels sprouts are tender, 14-16 minutes.
Make Dijon-apple sauce
While Brussels sprouts and chicken roast, heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion; sauté, stirring, until soft and translucent, 4-5 minutes. Add white wine and apple; sauté, stirring, until softened, 4-6 minutes. Stir in Dijon mustard and ¼ cup water; cook until liquid is almost fully evaporated and apple is tender, 1-2 minutes more.
Finish sauce and shred chicken
Add butter to pan with sauce, still over medium-high heat. Adding 1 tablespoon at a time, gradually stir in up to ¼ cup water until sauce is smooth and pourable. Season with ⅛ teaspoon salt and pepper as desired; remove pan from heat. Once chicken, Brussels sprouts, and sweet potato are roasted, transfer chicken to a plate. Shred chicken using 2 forks, or roughly chop.
Plate Dijon-apple chicken thighs
Add roasted sweet potato to sheet with Brussels sprouts, along with spinach; toss to combine. Divide roasted Brussels sprouts, sweet potato, and spinach between serving plates and top with shredded chicken thighs. Spoon over Dijon-apple pan sauce. Enjoy!