Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels

A simple one pan recipe that is full of flavor and absolutely delicious! I prepared the sweet potatoes and onions the night before, which made for a quick and easy time in the kitchen when it was time to cook. I love roasted sweet potatoes, so adding in apples and brussels to the mix turned out even more amazing. I accidentally added a tablespoon of cinnamon instead of a teaspoon, rookie mistake, but the chicken still turned out delicious. Just like the stuffed butternut squash meal this week, this meal is also fall tasting and very comforting. I will definitely be making this one again! ​

Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
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 minced garlic
• 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 others)

Directions:

1. Preheat the oven to 425 degrees F.
2. Place the chicken breasts in a large, ziptop bag. Drizzle with 1 1/2 tablespoon extra virgin 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.
3. 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.
4. 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 160-165 degrees, about 18 – 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 they are caramelized and tender, about 10-15 additional minutes. Sprinkle with remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.

​Original recipe found here