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Sheet Pan Chicken & Fall Veggies Recipe

Sheet Pan Chicken & Fall Veggies Recipe


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4.8 from 30 reviews

  • Total Time: 52 minutes
  • Yield: 4 1x

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

  1. Create a robust marinade by whisking together olive oil, minced garlic, ground cinnamon, salt, and black pepper in a mixing bowl.
  2. 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.
  3. Heat the oven to a high temperature of 425°F, preparing for roasting.
  4. Carefully slice Brussels sprouts into halves, cube sweet potatoes, roughly chop red onions, and segment apples into wedges.
  5. Distribute the chopped vegetables across a spacious sheet pan, creating an even layer that promotes uniform cooking.
  6. Drizzle additional olive oil over the vegetable medley, then season with salt and pepper. Gently toss to ensure consistent seasoning.
  7. Initiate the roasting process by placing the pan in the preheated oven, allowing vegetables to soften and develop caramelized edges for approximately 15 minutes.
  8. Remove the pan and redistribute the partially roasted vegetables, creating space for chicken placement.
  9. Position the marinated chicken breasts atop the vegetable landscape, ensuring direct contact with the sheet pan.
  10. 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.
  11. Remove from oven and let the dish rest briefly to allow juices to redistribute.
  12. 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