One of the simplest ways to bang out supper: sheet pan chicken. Everything gets piled onto a single pan and baked until tender and juicy. The combination of wild blueberries and balsamic vinegar makes a sweet/tart glaze that pairs deliciously with chicken and sweet potatoes.
Nestle the chicken pieces amongst the vegetables and wild blueberries on the sheet pan. Sprinkle the salt and several generous grinds of black pepper over the everything. Spoon the mustard mixture onto the chicken pieces, dividing it evenly among them.
Put the sheet pan into the oven and roast for 30 minutes. Remove the pan and use a pastry brush to baste the chicken with the pan juices. Continue to roast until the chicken is cooked through and browned and the sweet potatoes are tender, another 30 minutes or so.
Serve straight from the sheet pan, spooning the pan juices and wild blueberries over the top.