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.

ONE PAN Paleo Harvest Chicken Dinner with Apples, Sweet Potatoes, and Brussels Sprouts. Easy and healthy sheet pan recipe that’s perfect for busy weeknights. {Paleo, Gluten Free, and Dairy Free!} @wellplated

I’ve never been so pleased to be a creature of habit, even if I am in a bit of denial about it.

ONE PAN Paleo Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts. @wellplated

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!

ONE PAN Chicken Dinner with Sweet Potatoes, Apples and Brussels Sprouts. Delicious, healthy, and no clean up! @wellplated

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).

More One Pan Chicken Recipes

ONE PAN Harvest Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts. Delicious, easy, no clean up! @wellplated

Recommended Tools to Make Sheet Pan Chicken

ONE PAN Paleo Harvest Chicken Dinner with Apples, Sweet Potatoes, and Brussels Sprouts. Easy and healthy sheet pan recipe that’s perfect for busy weeknights. {Paleo, Gluten Free, and Dairy Free!} @wellplated

Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts

4.74 from 26 votes
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!

Prep: 20 mins
Cook: 25 mins
Total: 55 mins

Servings: 4 servings

Ingredients
  

  • 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)

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

Serving: 1(of 4)Calories: 316kcalCarbohydrates: 24gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 64mgSodium: 394mgFiber: 6gSugar: 8g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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115 Comments

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  1. This was absolutely delicious! I did omit the onion, as my 11 yr old daughter does not eat onions. She literally ate her entite plate before I could take my second bite! I’m still shocked she ate brussel sprouts as we’ve attempted this veggie a few times now. Thank you for sharing. I’m looking forward to making this dish again and again.5 stars

  2. Hello Erin, thanks for sharing your gorgeous recipe. I’m excited to try it but curious about the timing. Why do you cook the chicken at the beginning rather than adding it later to cook at the end? With 15 minutes of additional cook time + the 5 or so minutes it’ll take to get everything plated and to the table, the chicken will get cold (at least in my home!). I’m tempted to do the 15 minutes of cooking just the veggies and add the chicken to cook with the veggies for the rest of the time. Is there a reason, though, to do it with the chicken first? Thank you so much for your advice.

    1. Elizabeth, I found that letting the veggies cook without the chicken on top helped them crisp up and caramelize, versus steam. You could always play around with cooking the chicken on a different sheet pan and adding it towards the end if you like. I hope you all enjoy it!

  3. I just made this and it was delicious. The veggies are so good! In my opinion the chicken could benefit from some salt. I like to eat my food spicy so to me it was a little bland. Might add something spicy the next time, I’m thinking about ginger maybe and some extra garlic to make the chicken stand out as well.4 stars

    1. Sara, thanks for taking the time to report back! I’m glad to hear you enjoyed the recipe and know what you’d like to tweak for next time too.

  4. What is the oven temp to cook?  I just see the internal temp of the chicken?  Maybe I missed it?  Looking forward to it tonight!

  5. I am blown away! I cannot believe how delicious and simple this recipe is. I added a bit of maple syrup to the vegetable mixture (also included butternut squash since it’s fall) and and extra shake of cinnamon over the entire pan after assembling everything. SO GOOD! This will definitely be on rotation throughout the season!5 stars

  6. I enjoyed the baked chicken with apples and sweet potatoes. It was delicious! The chicken and veggies were tender and tasty.
    I didn’t add brussel sprouts because my husband doesn’t care for them.
    I will make this recipe again.5 stars

  7. We have made this a couple of times now, and we have really loved it. The chicken is delicious, and the combination of veggies is perfect, thank you!!5 stars

  8. So amazing and easy! The perfect fall dish! I used chicken apple gouda sausage instead of chicken breast. It was a hit!5 stars

  9. Can’t wait to try this recipe. Do you think I can sub out the sweet potato for butternut squash if I cut into cubes? Thanks!

    1. Hi Elliot! While I haven’t tried this swap, another reader has reported success with it. I hope you enjoy the recipe if you try it!

  10. I have made this a couple times before and always love to come back to it for a healthy, warm, fall dinner. Delicious!!5 stars

  11. Like another reviewer we prefer our veggies roasted and not steamed, especially Brussels. Nevertheless we’re keeping the recipe but cooking the chicken on a separate sheet pan, adding more veggies and another apple, and turning up the oven to 450-475 once the chicken is out. Thanks for this delicious and VERY easy recipe!5 stars

  12. Absolutely delicious. I’ve been looking for simple but tasty, healthy recipes and this is it. I followed the recipe exactly as is with no changes or substitutions and it was perfect. Thank you Erin! Can’t wait to try more of your recipes.5 stars

  13. This sheet pan chicken recipe was pretty good, but we found the seasoning on the chicken to be an odd combination. I think it was too much of both the cinnamon and the rosemary. I’d make it again but with different seasoning. Also, the granny smith apple pieces turned to mush so I’d use an apple that holds it shape better when baked, such as Fuji or Braeburn4 stars

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