Ingredients:

  • 2 lbs chicken breast, cut into 2-inch chunks
  • 3 cups butternut squash, peeled and cubed into 1-inch pieces
  • 1 lb Brussels sprouts, halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ⅓ cup honey
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • ½ tsp smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, toss the cubed butternut squash and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Spread the vegetables across the sheet pan, leaving space for the chicken breast.
  4. In a small bowl, whisk together the honey, apple cider vinegar, minced garlic, thyme, and smoked paprika until smooth.
  5. Place the chicken breast chunks on the sheet pan and drizzle two-thirds of the honey-garlic glaze over them, tossing gently to ensure a thick, even coat.
  6. Slide the pan into the center rack of the oven and roast for 20-25 minutes, tossing the vegetables halfway through to ensure even browning.
  7. Ensure the chicken has reached an internal temperature of 165°F (74°C) using an instant-read meat thermometer.
  8. Remove from oven and immediately drizzle the remaining glaze over the hot chicken.