It amazes me how much our chicken population has risen in recent years. Besides giving away some of the chickens, we tend to make a lot of chicken dinners. Hi hi hiii. Do you remember the chicken cordon blue casserolw recipe and the creamy garlic hicken recipe. I suggest you also give this sheet pan chicken with sweet potatoes, apples and brussels sprouts recipe.

Don’t you just love recipes that make good use of all the healthy produce from the garden? Oh yes sir, I surely do. Erin describes it best when she says this is an “Easy chicken and vegetable dinner that’s baked on one pan and has the best flavors of fall!” That is a total of 3 of my favorites words, in one sentence. Preparation time is 20 minutes followed by 25 minutes cook time.

Sheet Pan Chicken With Sweet Potatoes Recipe — Photo credit: wellplated.com

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Here’s What You’ll Need:

chicken breasts
extra-virgin olive oil
garlic
fresh rosemary
ground cinnamon
kosher salt
black pepper
brussels sprouts
sweet potato
red onion
granny smith apple
all-purpose sheet pan
large ziploc bag
meat tenderizer or hammer

First things first, preheat that oven to 425 degrees F. Then move on to marinading the chicken in a ziploc bag with olive oil, garlic, rosemary, cinnamon, salt and pepper. Give the bag a good shake to make sure the chicken is fully coated. Leave the chicken to marinade for for a few minutes, or if you want the flavors to really sip in, prepare the marinade a day before and leave the chicken in the fridge.

On the large baking sheet load all your chopped veggies, then drizzle on some olive oil before seasoning with salt and pepper. Place the chicken on top, and bake for up to 22 minutes. If you use a cooking themometer aim for internal temperatures around the 160 to 165 degrees F mark. Remove the chicken and bake the veggies for another 10 minutes or so. All that is left is a little fresh rosemary sprinkle and the dish is ready to serve.

You can follow step by step instructions on the Well Plated blog, here…