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In this dish, our baked chicken gets a bright lift from an irresistible coating of cheesy breadcrumbs, mustard, and more. We’re combining a bit more of the mustard with sweet maple syrup and mayonnaise, which is perfect for dipping or spooning over our chicken.
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Remove the ghee from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.
While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a small pot, heat the ghee on medium until melted (or melt in a large bowl in the microwave). Transfer to a large bowl. Stir in the spice blend and half the mustard; season with salt and pepper. Grate the cheese on the small side of a box grater. On a large plate, combine the breadcrumbs and grated cheese; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the ghee-mustard mixture (letting the excess drip off), then in the breadcrumb-cheese mixture (pressing to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared brussels sprouts. Drizzle with olive oil.
Roast the prepared chicken and brussels sprouts 21 to 23 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.
While the chicken and brussels sprouts roast, in a bowl, whisk together the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted sweet potatoes and brussels sprouts. Top the chicken with the sauce. Enjoy!
Tips from Home Chefs
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