Fall One-Pan Chicken and Veggies Dinner
This easy sheet pan dinner combines seasoned chicken breast with roasted sweet potatoes, Brussels sprouts, apples, and red onion, all cooked together on one pan. Everything roasts in the oven until the chicken is juicy and the vegetables are tender, creating a simple, balanced meal with very little cleanup.
Servings 7 servings
Calories 571kcal
Ingredients
- 2 large sweet potatoes diced small
- 3 apples diced (I used fuji)
- 1 lb brussel sprouts sliced in half
- 1 red onion diced into chunks
- 7 bone-in skin on chicken thighs
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic minced
- 3 tablespoon fresh rosemary minced
- 1 tablespoon fresh thyme minced
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Add all chopped veggies (sweet potato, apple, brussel sprouts, red onion) to a pan.
- In a bowl, whisk together olive oil, red wine vinegar, garlic, rosemary, thyme, salt, and pepper.
- Pour half over the veggies and toss them on the pan until all coated.
- Add the 7 chicken thighs on top of the veggies.
- Distribute the remaining oil mixture on top of the thighs, massaging it in to coat them evenly.
- Place in oven and bake for 35-45 minutes or until internal temperature reads 165F. Broil for an additional 5 minutes to get extra crispy skin.
- Serve immediately!
Nutrition
Calories: 571kcal | Carbohydrates: 39g | Protein: 28g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 516mg | Potassium: 1005mg | Fiber: 8g | Sugar: 14g | Vitamin A: 14500IU | Vitamin C: 64mg | Calcium: 87mg | Iron: 3mg