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1
Preheat the oven to 400u00b0F.
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2
Line an extra-large baking sheet with parchment paper.
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3
Dice the potatoes into 3/4-inch pieces and place in a large mixing bowl. Toss with 2 Tbsp. of olive oil, 1/2 tsp. of salt and black pepper to taste.
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4
Arrange the potatoes on the baking sheet.
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5
Roast the potatoes for 10 minutes on the middle rack of oven.
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6
Trim the ends from the Brussels sprouts and cut in half. Slice the apples 1/4-inch thick. Dice the bacon into 1/2-inch pieces.
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7
In a large mixing bowl, whisk together 1 Tbsp. of olive oil and the Dijon mustard. Add the Brussels sprouts, apples and bacon to the bowl. Season with 1/2 tsp. salt and black pepper to taste. Toss to coat evenly.
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8
Using a mitt, open the oven and shift the potatoes to one side of the baking sheet. Place the Brussels sprouts and apples on the other side of the sheet and reserve the mixing bowl. Continue roasting for 5 minutes.
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9
Place chicken cutlets in the reserved mixing bowl. Season with 3/4 tsp. of salt and black pepper to taste. Use a rubber spatula to toss the chicken to coat in the residual oil and Dijon mustard.
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10
Open the oven. Move the potatoes and Brussels sprouts to either side of the baking sheet and lay the chicken breasts in the center. Roast for 20 minutes, until the chicken is cooked through and the internal temperature reads 165u00b0F, the potatoes and bacon are crisp, and the Brussels sprouts and apples are tender.
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11
Check to see that dish is done. Remove from oven or add time as needed.
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12
Plate and serve immediately.
