Sheet Pan Apricot Dijon Chicken With Brussel Sprouts And Potatoes
Sheet pan dinners are all the rage this year and with good reason: Throw all your ingredients on 1 large sheet pan and then pop it in the oven. Your cleanup is reduced without sacrificing any deliciousness. This recipe can easily be doubled to feed a larger crowd.
Ingredients
- 1 whole chicken
- 1/4 cup apricot jam
- 2 Tbsp Dijon mustard
- 1 Tbsp brown sugar
- 2 Tbsp olive oil
- 2 Tbsp orange juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 lb potatoes small red or Yukon gold, halved
- 1 pint brussel sprouts trimmed and halved
- 6 cloves garlic
Instructions
- Preheat oven 400º F
- Cut chicken along the backside, removing spine. Flatten and lay on top of sheet pan.
- In a small bowl, mix together apricot jam, mustard, brown sugar, olive oil, orange juice, salt and pepper.
- Spread around three-quarters of the seasoning mixture on top of and under the skin of the chicken; reserve one-quarter.
- Spread potatoes on one side of the pan, Brussels sprouts on the other. Drizzle potatoes and Brussels sprouts with olive oil, salt and pepper. Add whole, unpeeled garlic cloves to the tray, alongside the potatoes and Brussels sprouts.
- After 30 minutes, check on Brussels sprouts and, if caramelized to your liking, remove and set aside. Toss potatoes to ensure even cooking and place back into oven for another 25-30 minutes.
- Remove from oven and spread remaining seasoning on top of chicken. Cut chicken into quarters and serve immediately.
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