5.0 from 6 votes
Sheet Pan Chicken and Apples
This sheet pan chicken and apples with sweet potatoes is the perfect fall weeknight meal! Roasted chicken thighs paired with warm fall flavors all cooked up on the same sheet pan. You'll love this simple and flavorful dish!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories: 553 kcal
Course:
Main Course
Cuisine:
American
Ingredients
For chicken:
- 4 bone-in skin-on chicken thighs
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter room temperature
- 1 teaspoon minced fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
For vegetables
- 2 sweet potatoes cut into 1/2 inch pieces
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 Granny Smith apples cut into 1/2 inch slices
Instructions
For chicken:
- Preheat oven to 425 degrees F and line a rimming baking sheet with parchment paper, set aside.
- Pat the chicken thighs dry with a paper towel and loosen the skin of the chicken away from the meat.
- In a small bowl mix together minced garlic, olive oil, room temperature butter, minced rosemary, kosher salt, and black pepper.
- Rub the mixture over each chicken thighs, making sure to stuff a small amount of the mixture underneath the skin of each thigh.
- Place the chicken thighs, skin side up, in the center of the prepared sheet pan.
- Cook for 10 minutes while you prepare the vegetables.
Cup of Yum
For vegetables:
- Combine the sweet potatoes, garlic, olive oil, kosher salt, and pepper in a small mixing bowl.
- After 10 minutes of bake time, remove the chicken from the oven, spread the sweet potatoes around the chicken thighs, making sure to place them all in an even layer.
- Bake for 15 minutes.
- Remove from the oven, toss the potatoes, and add the apples to the sheet pan. Again, try to make sure everything is laying flat and not piled on each other.
- Cook for an additional 5 minutes, to help soften the apples, or until the chicken registers 164 degrees F. on a meat thermometer.
Nutrition Information
Serving
1serving
Calories
553kcal
(28%)
Carbohydrates
37g
(12%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.2g
Cholesterol
149mg
(50%)
Sodium
1047mg
(44%)
Potassium
793mg
(23%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Vitamin A
16284IU
(326%)
Vitamin C
8mg
(9%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 553
% Daily Value*
| Serving | 1serving | |
| Calories | 553kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 149mg | 50% |
| Sodium | 1047mg | 44% |
| Potassium | 793mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 16284IU | 326% |
| Vitamin C | 8mg | 9% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.