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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

Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts

4.85 from 57 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 minutes
Cook: 25 minutes
Total: 55 minutes

Servings: 4 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
  • 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.


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 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!

Learn more about Erin

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  1. This was amazing Erin. Made it a third time tonight. A lot of your other recipes are winners for me too. I wish I had your intuition in cooking!5 stars

  2. This was very good. I took the pan out of the oven and walked away for about 10 minutes and when I came back my son had already eaten a plate. He didn’t wait for dinner. He said it smelled and looked so good. I didn’t have fresh rosemary so used dry but that was the only change. We will add this to our rotation.5 stars

  3. This was a wonderfully aromatic dish. Smelled like thanksgiving! I think I will serve it with cranberry sauce on the side next time!5 stars

  4. I just followed this recipe tonight except I used center cut pork chops instead of chicken. It came out amazing!
    Thanks for the recipe. I will make this again with chicken or pork! :)5 stars

  5. The recipe mentions to put the vegetables and apple in the oven once the chicken in removed.

    Just confirming if the vegetables and apple need to be cooked with the chicken, and then an additional 10-15 minutes?5 stars

    1. Hi Peter! In Step 3 you’ll add the vegetables/apple to the sheet pan. In Step 4 you’ll top them with the marinated chicken. And then cook all of it for up to 22 minutes (or until the chicken hits the desired internal temperature). You’ll remove the chicken but keep cooking the vegetables for another 10-15 minutes or until caramelized and tender. Hope this helps! ENJOY!

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