Print

Sheet Pan Harvest Chicken

Sheet Pan Harvest Chicken
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
  • 1 large sweet potato, peeled and cubed
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 large Honeycrisp or Fuji apple, cored and sliced into wedges
  • 1/2 small red onion, cut into large chunks
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 cup dried cranberries or toasted pecans for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly spray with non-stick cooking spray to ensure nothing sticks during the roasting process.
  2. Peel the sweet potato and cut it into 1-inch cubes. Trim the ends of the Brussels sprouts and slice them in half. Cut the apple and red onion into uniform wedges. Ensuring everything is cut to a similar size will help the ingredients cook evenly.
  3. In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, rosemary, thyme, garlic powder, salt, and pepper. This mixture will serve as both the seasoning and the glaze that caramelizes in the oven.
  4. Place the chicken pieces, sweet potatoes, Brussels sprouts, onions, and apples onto the prepared baking sheet. Pour the glaze over the top and use your hands or large spoons to toss everything together until well-coated. Spread the ingredients out into a single, even layer.
  5. Place the sheet pan in the oven and roast for 25 to 30 minutes. Halfway through, use a spatula to gently toss the ingredients. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the sweet potatoes should be fork-tender.
  6. Remove the pan from the oven. If desired, sprinkle with dried cranberries or toasted pecans for an extra pop of texture and sweetness. Serve immediately while hot.

Find it online: https://www.pleasecook.com/dinner/sheet-pan-harvest-chicken/