Maple Mustard Chicken Sheet Pan Dinner

Preheat oven to 400°F (200°C). Season chicken with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Add 1/4 cup (60 mL) olive oil to large saucepan set over medium-high heat; sear chicken, turning once, for 2 to 3 minutes or until browned on all sides. Remove from pan; set aside.

In small bowl, whisk together remaining olive oil, maple syrup, mustard, thyme, rosemary, lemon zest, and remaining salt and pepper. Add potatoes, Brussels sprouts, carrots and onion; toss to coat. Spread vegetables evenly on parchment paper­–lined baking sheet. Arrange chicken on vegetables.

Roast for 35 to 40 minutes or until vegetables are tender and internal temperature reaches 165°F (74°C) on instant-read thermometer when inserted into thickest part of chicken.