Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Wash, pat dry, and season chicken breasts with salt, pepper, smoked paprika, parsley, garlic cloves, onion powder, thyme, oregano, and basil, rubbing everything together until chicken is coated. Add the olive oil, maple syurp, and sliced apples, mixing together until combined. Set aside.
PREP THE VEGGIES:
In a bowl, add the chopped potatoes, broccolini, chopped carrots, Brussels Sprouts, olive oil, and salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes, mixing it until veggies are coated.
On the prepared baking sheet, add the chicken breasts in the center of the pan and add the veggies around the chicken, side by side---evenly spreading them out. Tuck the sliced apples in between the chicken and veggies and pour the maple syrup and seasoning mixture (that came from the chicken) unto the chicken and veggies.
Bake everything for 35-40 minutes or until the chicken is fully cooked through and the potatoes are tender when tested with a knife or fork. NOTE: The other veggies (broccolini, carrots, and Brussels Sprouts) will shrink, therefore, if you don't want this------bake the chicken and potatoes for the first 30 minutes and then add in the other veggies after for the remaning time.
Once done, remove from the oven and serve immediately.
Bon Appetit!
Notes
STORAGE: Store any leftovers in a tightly covered container or glass dish and refrigerate for 4-5 days.
VEGGIE OPTIONS: To change things up, you can always add any of the following veggies to this sheet pan meal: sweet potatoes, baby red potatoes, broccoli, asparagus, corn, tomatoes, bell peppers, etc.