1 1/2pounds boneless skinless, chicken breasts, cut into pieces
1pound Brussels sprouts, sliced
1pound sweet potatoes, peeled and cubed
1small onion, chopped
2 green onions, chopped, green part only
In a small bowl, combine vinegar, maple syrup, thyme, garlic and ½ tsp salt. Pour half over chicken in a ziptop plastic bag and marinate at least 30 minutes in refrigerator. Set aside remaining glaze.
Preheat oven to 400°F. Coat a large baking sheet with cooking spray. Place Brussels sprouts, sweet potatoes and onion on baking sheet, drizzle with reserved glaze and season with remaining ½ tsp salt and pepper. Bake 20 minutes.
Reduce oven temperature to 350°F and add chicken to pan, discarding marinade. Return to oven and bake 30 minutes. Top with green onions before serving.
Photo by Mark Boughton Photography / styling by Teresa Blackburn