Description
Harvest golden sheet pan chicken & fall veggies brings rustic comfort to dinner tables with minimal cleanup. Farm-fresh seasonal ingredients meld together, creating a delightful one-pan meal you can savor in less than an hour.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Vegetables and Fruits:
- 4 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 226 grams)
- 2 red onions, cut into chunks
- 2 medium apples, sliced into 1-inch pieces
Seasonings and Oils:
- 3 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 teaspoon cinnamon
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Create a robust marinade by whisking together olive oil, minced garlic, ground cinnamon, salt, and black pepper in a mixing bowl.
- Coat chicken breasts thoroughly with the aromatic marinade, ensuring complete coverage. Allow the meat to absorb flavors for a minimum of two hours in the refrigerator.
- Heat the oven to a high temperature of 425°F, preparing for roasting.
- Carefully slice Brussels sprouts into halves, cube sweet potatoes, roughly chop red onions, and segment apples into wedges.
- Distribute the chopped vegetables across a spacious sheet pan, creating an even layer that promotes uniform cooking.
- Drizzle additional olive oil over the vegetable medley, then season with salt and pepper. Gently toss to ensure consistent seasoning.
- Initiate the roasting process by placing the pan in the preheated oven, allowing vegetables to soften and develop caramelized edges for approximately 15 minutes.
- Remove the pan and redistribute the partially roasted vegetables, creating space for chicken placement.
- Position the marinated chicken breasts atop the vegetable landscape, ensuring direct contact with the sheet pan.
- Return the pan to the oven, continuing roasting until chicken reaches a safe internal temperature of 165°F and vegetables exhibit a rich, golden-brown complexion.
- Remove from oven and let the dish rest briefly to allow juices to redistribute.
- Garnish with freshly chopped parsley and serve immediately, presenting a harmonious blend of seasonal flavors.
Notes
- Maximize marinade flavor by using fresh garlic and high-quality olive oil for deeper taste profiles.
- Choose organic, firm vegetables to ensure even roasting and prevent soggy texture during baking.
- Swap chicken with tofu or tempeh for vegetarian version, adjusting cooking time and marinating technique accordingly.
- Customize spice blend by adding rosemary, thyme, or smoked paprika to enhance overall dish complexity and personal preference.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 380
- Sugar: 10g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 75mg