Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment paper.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry. Season both sides with 3/4 teaspoon fine sea salt and set aside while preparing the vegetables.

3. 3.

   Trim 12 ounces Brussels sprouts and halve them through the stem, quartering any especially large ones. Toss on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Arrange cut-side down, leaving room for the chicken, and roast for 10 minutes.

4. 4.

   Core 1 medium Cosmic Crisp apple, about 6 ounces, and cut into 8 wedges, leaving the skin on.

5. 5.

   While the sprouts roast, make the rosemary coating by mixing:

   • 1 tablespoon olive oil
   • 1 tablespoon Dijon mustard
   • 2 garlic cloves, finely grated
   • 1 teaspoon finely chopped fresh rosemary leaves
   • 1/4 teaspoon black pepper

   Rub the rosemary coating over the salted chicken.

6. 6.

   Remove the pan from the oven. Turn the sprouts, then add the apple wedges and coated chicken in a single layer, keeping the chicken flat rather than folded. Roast for 15 minutes.

7. 7.

   Mix 1 tablespoon pure maple syrup with 1 tablespoon apple cider vinegar. Brush this maple glaze over the chicken and apples. Roast for another 7–12 minutes, until the chicken reaches 175°F in its thickest part and the sprouts and apples are tender and browned.

8. 8.

   Transfer the chicken to a plate and rest for 5 minutes. Divide the Brussels sprouts and apples between two dinner plates, add the chicken, and spoon the pan juices over each serving.

Want more detail? See the temperature guide.