After a few nights of lackluster dinners, I made Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts Thursday night and it was delightfully easy, fresh, and filling! I tweaked a recipe I found on Well Plated (find the original here) and will definitely be repeating the recipe again. I made wayyyyy too much, it always surprises me how far veggies stretch! But it will be a yummy and easy option for the next few days.
The recipe could not be easier, here are the steps I took:
- Wash all veggies & Preheat oven to 400.
- Halve the brussel spouts, chop the red onion into large chunks, peel the sweet potato and chop into 1-inch cubes, and chop the red potatoes into 1-inch cubes (we had these leftover from another recipe and they were a great addition!)
- Put all veggies in a large bowl. Add ground cinnamon, ground cayenne pepper, ground black pepper, minced garlic, fresh rosemary, salt, and olive oil to taste. Mix until evenly coated. I never measure seasonings, you know what you like! Add to taste.
- Put veggies in either a sheet pan with sides or a 9 x 13 pan. I made a lot of veggies so I ended up with one sheet pan and 2 glass 9 x 13 pans. Veggies should be in a single layer to ensure even cooking. Put in oven.
- Pat chicken dry with towels, we like chicken thighs so that’s what I used. Salt & pepper both sides. After veggies have been cooking 15-20 minutes, mix veggies, then place chicken on top of veggies and put back in the oven.
- Core and cut apples into at least 1-inch cubes. When chicken has been cooking 10-15 minutes, should look white but cooked, add apples and stir veggies if needed. Put back in the oven.
- The last step is up to your personal preference. Continue to check the chicken and veggies for the next 10 minutes. When chicken is cooked through and veggies pass the “fork test”, then it is ready to eat!
I added enough cayenne that my plate did not need any additional flavoring, however my fiance added hot sauce to his! We both enjoyed it, did not feel over stuffed, had plenty of leftovers and it was Whole30 compliant (not a diet we are sticking to but a good goal)!
This recipe can be adjusted in many ways, different veggies, chicken breasts, firm tofu, no spice but added sauce. We plan to play around with the options over the next few months as we expand our meal prepping recipes!
You tell me:
- Do you have a go-to sheet pan recipe?
- How would you tweak this recipe?