Autumn Chicken Dinner with Roasted Vegetables

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 2 cups Brussels sprouts, trimmed and halved
• 2 large carrots, peeled and cut into 1-inch chunks
• 1 large red onion, sliced
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt
• pepper
• 1/2 cup chicken broth
• 1/4 cup maple syrup
• 1 tablespoon Dijon mustard
• 1 apple, cored and sliced