When you go out to eat or make meals at home, do you gravitate towards the familiar, or do you crave variety? As much as I like to flatter myself by insisting I like to try new things, when I step back and examine the three most recent dinners I cooked, they are all eerily similar. As of late, that’s meant iterations of Harvest Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts.
I’ve never been so pleased to be a creature of habit, even if I am in a bit of denial about it.
Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts—Favorite Fall Flavors
I first fell in love with this particular array of ingredients and flavors in January 2013, when I posted this recipe for Harvest Chicken Skillet with (wait for it) sweet potatoes, apples, and Brussels sprouts. It was one of my earliest recipes. After remembering how much I loved it, I went back and rephotographed that old recipe a few years later, and I am so glad I did. You all loved it so much too, it’s been one of my top 10 posts every day since!
Today’s sheet pan chicken uses the same, beloved flavors and ingredients as my harvest chicken skillet, but they are cooked on a sheet pan in the oven, instead of on the stove. What this means for you: the oven does all the work!
To make this sheet pan recipe, simply stir the veggies together on the pan, place the chicken on top, then bake. That’s it! The veggies caramelize, the chicken juices drip down onto the veggies to flavor them further, and the cinnamon and rosemary perfume your kitchen with warm, comforting scents of autumn (similar to this delicious Rosemary Chicken Thighs with Apples and Brussels Sprouts).
Although I may have referenced an old favorite when I cooked this Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts, I did learn a new trick: video. Although I’ve made videos in the past, they were with the help of a separate videographer and editor. This video for Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts (viewable at the BOTTOM of this post) is the first I’ve ever recorded and edited entirely on my own, and it was quite the learning experience. It’s less than 45 seconds and made with love. I hope you enjoy it!
More One Pan Chicken Recipes
- Chicken Enchilada Skillet
- Chicken Broccoli Ziti
- Teriyaki Chicken Stir Fry
- Harvest Chicken Skillet with Sweet Potatoes, Apples, and Brussels Sprouts (the recipe that inspired this one!)
- 5 Ingredient Feta Chicken Pasta
- Cranberry Chicken
Recommended Tools to Make Sheet Pan Chicken
- All-purpose sheet pan
- Meat tenderizer/hammer (pounds chicken to an even thickness so that it bakes more evenly—no dry edges!)
Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
- 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
- 1/2 teaspoon 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)
- 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.
- 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.
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