Set oven to 220ºC. Slash chicken breasts in 3-4 places. Rub with 1 tbsp oil, 2 tsp smoked paprika, 1 tsp oregano, salt and pepper. Place on a lined oven dish and cook for 20-25 minutes or until cooked through.
2. Roast the vegetables
Halve sweet potatoes, wedge onion and chop capsicum. Quarter corn cobs. Toss everything with oil, salt and pepper on a lined oven tray. Roast for 20-25 minutes.
3. Add the Brussels sprouts
Trim and halve sprouts, toss with oil, salt and pepper. Add to the tray for the last 10 minutes.
4. Whisk the vinaigrette
Crush garlic and finely chop parsley (use to taste). Whisk to combine with 3 tbsp olive oil, 2 tbsp vinegar, 1 tsp smoked paprika, 1 tsp honey, salt and pepper.
5. Finish and plate
Slice chicken breasts and serve alongside roast veggies. Spoon vinaigrette over, to taste.
Quarter and toss the Brussels sprouts in a frypan to cook if you prefer! They can also be thinly sliced and tossed in the vinaigrette.
Chicken breast fillets, 600g
Sweet potatoes, 800g
Red onion, 1
Yellow capsicum, 1
Corn cobs, 2
Brussels sprouts, 300g
Garlic, 1 clove
Parsley, 1/3 bunch *
From your pantry
Oil (for cooking + olive), salt, pepper, red wine vinegar, smoked paprika, dried oregano, honey