Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes

• 1 pound Japanese sweet potatoes, cleaned and cut into 2-inch pieces
• 1 pound Brussels sprouts, halved
• 1 pound boneless, skinless chicken breasts, cut into 4 even pieces
• 4 T extra virgin olive oil, divided
• 1 1/2 teaspoons finely chopped fresh thyme leaves

kosher salt

freshly ground black pepper

paprika

• 1/2 lemon

1. Preheat oven to 425F.
2. Toss cubed sweet potatoes with 1 1/2 T of olive oil, 1/2 teaspoon chopped thyme leaves, pinch of salt, pepper and paprika until well coated. Toss onto sheet pan.
3. Toss halved Brussels sprouts with 1 1/2 T of olive oil, 1/2 teaspoon chopped thyme leaves, pinch of salt, pepper and paprika and add to sheet pan.
4. Place sheet pan on middle rack and roast for 20 minutes, turning the potatoes and Brussels sprouts 1x.
5. While the vegetables are roasting, toss the chicken breast pieces with the remaining 1 T extra virgin olive oil, 1/2 teaspoon kosher salt, freshly ground black pepper, 1 teaspoon paprika and remaining 1/2 teaspoon finely chopped thyme leaves.
6. Add to sheet pan and continue roasting for an additional 25 to 30 minutes or until chicken is cooked through and potatoes and vegetables are nice and crispy but not burnt.
7. Remove and serve immediately with a squeeze of fresh lemon juice and Enjoy!