Sweet and Hot Sheet Pan Chicken with Figs, Brussels Sprouts and Cauliflower is a hearty and healthy meal you definitely should make this fall!
Preheat the oven to 400. Whisk together the ingredients for the glaze. Place the chicken on a sheet pan and sprinkle with salt and pepper to taste. Drizzle with 1/3 of the glaze. Reserve the rest.
Roast the chicken for 20 minutes. While the chicken is in the oven, chop the brussels sprouts into small florets and cut off the stems and half the sprouts.
Add the vegetables to the sheet pan with the chicken and drizzle with half of the remaining glaze. Toss to coat. Place back into the oven for an additional 10 minutes. Meanwhile, quarter the figs. After the 10 minutes, check the temperature of the chicken. If the chicken has reached 165, remove from the sheet pan, cover and set aside.*
Place the figs on the sheet pan with the cauliflower and sprouts. If the vegetables seem dry, add the remaining glaze and toss. Place back into the oven for the remaining 10 minutes.
*If the chicken is not yet finished, it should go back into the oven for the final 10 minutes with the figs, Brussels sprouts and cauliflower (this will depend on the thickness of the chicken breasts).