Easy Sheet Pan Chicken & Fall Veggies
A delightful one-pan meal featuring tender chicken and seasonal fall vegetables, roasted to perfection for a comforting and effortless dinner. Ideal for busy weeknights when you desire a nutritious and satisfying dish with easy cleanup.
Ingredients
- 4 ounce boneless skinless chicken breasts
- 1 medium sweet potato peeled and diced into 1-inch cubes
- 1 pound Brussels sprouts trimmed and halved
- 1 medium red onion cut into 1-inch wedges
- 2 tablespoon olive oil extra virgin
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the diced sweet potato, halved Brussels sprouts, and red onion wedges. Drizzle with 1 tablespoon of olive oil, dried thyme, paprika, garlic powder, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the seasoned vegetables in a single layer on one half of the prepared sheet pan.
- Add the chicken cubes to the same bowl (no need to wash) and drizzle with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Toss to coat.
- Arrange the seasoned chicken on the other half of the sheet pan in a single layer, ensuring not to overcrowd the pan. If your pan is too crowded, use two pans.
- Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. Flip the chicken and vegetables halfway through cooking for even browning.
- Serve immediately and enjoy your hearty, fuss-free fall dinner!
Notes
For even easier cleanup, line your sheet pan with parchment paper before roasting. Feel free to swap in other sturdy fall vegetables like butternut squash, carrots, or parsnips. A drizzle of balsamic glaze or a sprinkle of fresh parsley after roasting can add an extra burst of flavor.