Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts

Name: Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 3 tablespoons extra-virgin olive oil; 4 cloves garlic; 2 tablespoons chopped fresh rosemary; 1 teaspoon ground cinnamon; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 4 cups Brussels sprouts; 1 large sweet potato; 1 medium red onion; 1 medium granny smith apple

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Unrated

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
4 servings
Calories
316 kcal
Course
Main Course
Cuisine
American

Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts

Iris Warren

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Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts. Easy chicken and vegetable dinner that's baked on one pan and has the best flavors of fall!

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Ingredients

Servings

4 boneless skinless chicken breasts, trimmed of excess fat and lightly pounded to a relatively even thickness
3 tablespoons extra-virgin olive oil divided
4 cloves garlic minced
2 tablespoons chopped fresh rosemary divided
1 teaspoon ground cinnamon
1 teaspoon kosher salt divided
½ teaspoon ground black pepper divided
4 cups Brussels sprouts trimmed and halved (quarter if very large), about 1 pound
1 large sweet potato peeled and cut into 1/2-inch cubes
1 medium red onion cut into 3/4-inch pieces
1 medium granny smith apple peeled, cored, and cut into rough 1-inch pieces (these pieces should be larger than the other vegetables)

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Instructions

Preheat the oven to 425 degrees F.
Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons olive oil, then add the garlic, 1 tablespoon rosemary, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in the oil and spices. Set aside while you chop the vegetables and apples, or refrigerate for up to 1 day.
Once chopped, place the Brussels sprouts, sweet potato, onion, and apple on a large, rimmed baking sheet. Drizzle with the remaining 1 1/2 tablespoons olive oil, then sprinkle with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Toss to evenly coat, then spread into an even layer.
Remove the chicken from the marinade and place on top of the apple and vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 22 minutes, or until done. Once the chicken is cooked through, remove to a plate to rest and cover with foil to keep warm. Toss the apple and vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

Notes

Yes! You can add bacon, as in my Harvest Chicken Skillet. Cut 4 thick-cut bacon slices into 1-inch strips and scatter over the top of the chicken prior to baking. Leave on the pan to cook with the veggies after the chicken is removed.

Nutrition Information

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Serving 1(of 4) Calories 316kcal (16%) Carbohydrates 24g (8%) Protein 30g (60%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 64mg (21%) Sodium 394mg (16%) Fiber 6g (24%) Sugar 8g (16%)