Ingredients
1/3
cup real maple syrup
1/4
cup butter, melted
1
tablespoon Dijon mustard
1
tablespoon fresh thyme leaves
1
teaspoon salt
1/2
teaspoon pepper
4
boneless skinless chicken breasts (1 3/4 lb)
3
medium sweet potatoes, peeled, cut into 1-inch pieces (about 4 cups)
4
cups fresh broccoli florets (about 1/2 lb)
Preparation
Heat oven to 425°F. Spray 18x13x1-inch pan with cooking spray.
In medium bowl, beat maple syrup, 2 tablespoons of the melted butter, the mustard, thyme, 1/2 teaspoon of the salt and the pepper with whisk until blended. Add chicken, and toss to coat; cover and refrigerate.
In another medium bowl, mix remaining 2 tablespoons melted butter and 1/2 teaspoon salt until blended. Add sweet potatoes; toss. Pour potato mixture into pan. Roast 15 minutes. Stir potatoes.
Remove chicken from refrigerator; uncover. Add chicken and any remaining mixture to pan with potatoes. Add broccoli. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes are tender.
