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.

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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).
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
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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
- ½ teaspoon ground 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
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The flavors meld together and are absolutely wonderful. This is our new family favorite.
Hi Marie! So glad you enjoyed the recipe! Thank you for this kind review!
Super yum! Made with skin in bone in chicken thighs and it was heaven!
Hi Samm! So glad you enjoyed the recipe! Thank you for this kind review!
This meal was delicious! It was a great change from the same old dinner route.
Hi Christy! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Vivian! So glad you enjoyed the recipe! Thank you for this kind review!
Hello,
Do I spray the parchment paper?
Hi Kat, I haven’t tried it with parchment paper but you shouldn’t have to. Enjoy!
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.
Hi MrsHatts! So glad you enjoyed the recipe! Thank you for this kind review!
This was a wonderfully aromatic dish. Smelled like thanksgiving! I think I will serve it with cranberry sauce on the side next time!
Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review!
I make this quite often! It tastes so good! Thanks so much for sharing!
Hi Sherry! So glad you enjoyed the recipe! Thank you for this kind review!
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! :)
So happy to hear you enjoyed it Lindsey!
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?
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!
Amazing! I didn’t have Brussel sprouts on hand, so I steamed some broccoli on the side. Also, chicken thighs were used instead of breasts. My husband and I both enjoyed this quick and easy meal!
Thank you Rebecca!
I had a bunch of apples that were going to waste, and was looking for a recipe to use them in, other than desserts, when I found this treasure! I made the recipe as directed, using leg quarters that I already had, instead of chicken breasts. I had to cook the dish a bit longer to reach an internal temperature of 165 degrees F, but it turned out wonderfully! My family loved it!! The blending of flavors was surprisingly appealing, with the the sweet and savory marrying successfully, without one overpowering the other! This recipe is definitely one that I’ll be making again, and again! What a wonderful treat for Fall!!! PS My fam likes spicy foods – to add a lil kick, you might try adding a bit of chili powder or even a pinch of red pepper flakes!
So glad to hear, Sandy! Thank you!
This was a delicious recipe! I did use chicken thighs for added flavor, and only half the rosemary (my husband is not a fan), but otherwise it was exact. It actually got better as it sat in the fridge for a day. I will definitely be making this again! Thank you!
So happy to hear, thank you Lisa!
Wow this was so delicious! I increased the garlic and I used 2 tsp dried rosemary instead of fresh and added it to the marinade. I used a cosmic crisp apple because that’s what I had on hand. So good! Next time, I’ll decrease the dried rosemary to 1 tsp or try it with fresh!
Glad to hear you enjoyed it, Lori! Thank you!