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🍽️ Oven Chicken with Crispy Brussels Sprouts, Sweet Potatoes, and Apple-Walnut Chutney

550 kcal · 30 min · 4 servings

Oven Chicken with Crispy Brussels Sprouts, Sweet Potatoes, and Apple-Walnut Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Mix mustard, honey, salt, and pepper in a small bowl until smooth.
  3. 3. Rinse the Brussels sprouts under cold running water.
  4. 4. Remove any wilted outer leaves and trim the bottom of the stem slightly to keep the leaves intact.
  5. 5. Cut the sprouts in half lengthwise.
  6. 6. Rinse the sweet potato.
  7. 7. Cut the sweet potato into quarters lengthwise.
  8. 8. Cut the quarters into thick, bite-sized pieces.
  9. 9. Add the sweet potato pieces and halved Brussels sprouts to the bowl with the honey-mustard mixture.
  10. 10. Toss the vegetables until they are evenly coated with the sauce.
  11. 11. Spread the vegetables evenly on a baking sheet.
  12. 12. Place the sheet in the oven and roast the vegetables for about 20 minutes.
  13. 13. Rinse the apples under cold running water.
  14. 14. Cut the apples into quarters.
  15. 15. Remove the core from the apple quarters.
  16. 16. Grate the apple peels coarsely into a bowl.
  17. 17. Cut the shallots in half.
  18. 18. Peel the shallots.
  19. 19. Finely chop the shallots.
  20. 20. Coarsely chop the walnuts.
  21. 21. Heat one tablespoon of oil in a pot over high heat.
  22. 22. Sauté the apple pieces and chopped shallots with sugar, stirring constantly, for about 2 minutes.
  23. 23. Deglaze the mixture with 100 milliliters of water and two tablespoons of light balsamic vinegar.
  24. 24. Simmer the chutney covered over low heat for about 5 minutes.
  25. 25. Stir the coarsely chopped walnuts into the chutney.
  26. 26. Season the chutney with salt and pepper to taste.
  27. 27. Rinse the chicken under cold running water.
  28. 28. Pat the chicken dry thoroughly with kitchen paper.
  29. 29. Season the outside of the chicken with salt.
  30. 30. Heat one tablespoon of oil in a frying pan over high heat.
  31. 31. Fry the chicken in the pan for about 3 minutes until golden brown.
  32. 32. Remove the pan from the heat source.
  33. 33. Season the chicken with pepper.
  34. 34. Let the chicken rest with the lid closed for a short time.
  35. 35. Remove the Brussels sprouts and sweet potatoes from the oven.
  36. 36. Plate the roasted vegetables, the chicken, and the apple-walnut chutney.
  37. 37. Serve the dish warm.

Nutrition per serving