Kitchen notes · a little help before you start
Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
Sweet apple and browned Brussels sprouts make a welcome pairing around rosemary chicken. Cinnamon adds a gentle warmth to the savory coating, with soft sweet potato tucked alongside. A plate with some apple near the chicken gives you the mix of flavors that makes this dinner appealing.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 16–30 minutes · Total: 31–60 minutes
A few quick notes
1. Coat the chicken well
Shake and rub the sealed bag so the oil, garlic and spices cover the chicken breasts.
2. Spread the vegetables evenly
Toss the apple and vegetables with oil and seasoning before spreading them into an even layer.
3. Finish vegetables separately
Remove the cooked chicken to rest under foil, then toss and roast the vegetables until caramelized and tender.
Get to know the ingredients
Apple
Peel and core the Granny Smith apple, cutting it into pieces larger than the other vegetables.
Brussels sprouts
Trim and halve the sprouts, quartering very large ones so the pieces can roast with the other vegetables.
Sweet potato
Peel the sweet potato and cut it into the specified small cubes before the tray toss.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Sheet Pan Chicken with Sweet Potatoes Apples and Brussels Sprouts
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rosemary after roasting
Sprinkle the remaining fresh rosemary over the finished apple and vegetables and serve with the rested chicken.
A little more help as you go
Prepare chicken ahead
The coated chicken can refrigerate in its sealed bag for up to a day before roasting.
Optional bacon
Scatter the optional bacon pieces over the chicken before baking, leaving them with the vegetables after removing chicken.
A few questions you might have
Does the chicken sit under the vegetables?
Place it on top of the apple and vegetables after removing it from the marinade bag.
Why are the apple pieces larger?
The preparation specifically keeps them larger than the vegetables so they have their intended size during roasting.
Does all the rosemary season the raw chicken?
Use only the first portion on chicken and reserve the remaining rosemary for the finished vegetables.
When do I cover the chicken?
Cover it with foil after moving the cooked breasts to a plate so they stay warm while resting.
Do the vegetables need another toss?
Yes, toss them on the tray after removing the chicken, then return them to the oven to finish.
Any more cooking tips?
Yes! You can add bacon, as in my Harvest Chicken Skillet. Cut 4 thick-cut bacon slices into 1-inch strips and scatter over the top of the chicken prior to baking. Leave on the pan to cook with the veggies after the chicken is removed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wellplated.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
