Mustard Maple Chicken with Roasted Vegetables and Walnuts

Preheat the oven to 180C.

Peel and chop the sweet potato.

Place the sweet potato on a tray and drizzle with olive oil. Season with salt and pepper.

Place the sweet potato in the oven and roast until softened (20-30 minutes).

Halve the sprouts.

Season the chicken with salt and pepper.

In a pan heat the olive oil over high heat.

Add the chicken, skin side down, and cook until crisp and golden.

Turn over and sear the underside of the chicken thighs.

Remove the sweet potato from the oven.

Place the brussels sprouts among the sweet potato

Transfer the chicken from the pan and place on the tray with the sweet potato and sprouts.

Place the chicken and vegetables back in the oven to roast until cooked through.

Mix together the wholegrain mustard. vinegar and maple syrup in a bowl.

Chop the walnuts.

Remove the chicken and vegetables from the oven.

Distribute the vegetables and chicken among serving plates.

Drizzle the chicken with the maple-mustard mixture.

Garnish with chopped walnuts.