Sheet pan dinners are all the rage this year and with good reason: Throw all your ingredients on one large sheet pan and then pop it in the oven. Your cleanup is reduced without sacrificing any deliciousness. This recipe can easily be doubled to feed a larger crowd.
1 whole chicken
1 pound small red or Yukon gold potatoes, halved
1 pint Brussels sprouts, trimmed and halved
1/4 cup apricot jam
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 tablespoons olive oil
2 tablespoons orange juice
1/4 teaspoon salt
1/4 teaspoon black pepper
6 garlic cloves
Preheat oven to 400 F.
Cut chicken along the backside, removing spine. Flatten and lay on top of sheet pan.
In a small bowl, mix together apricot jam, mustard, brown sugar, olive oil, orange juice, salt and pepper.
Spread around three-quarters of the seasoning mixture on top of and under the skin of the chicken; reserve one quarter.
Spread potatoes on one side of the pan, brussels sprouts on the other. Drizzle potatoes and Brussels sprouts with olive oil, salt and pepper. Add whole, unpeeled garlic cloves to the tray, alongside the potatoes and brussels sprouts.
After 30 minutes, check on Brussels sprouts and, if caramelized to your liking, remove and set aside. Toss potatoes to ensure even cooking and place back into oven for another 25-30 minutes.
Remove from oven and spread remaining seasoning on top of chicken. Cut chicken into quarters and serve immediately.