Sheet Pan Chicken with Sweet Potatoes and Apples
Ingredients
The chicken and marinade
-
4
pieces
boneless skinless chicken breasts
-
3
tablespoons
extra-virgin olive oil
-
4
cloves
garlic, minced
-
2
tablespoons
chopped fresh rosemary
-
1
teaspoon
ground cinnamon
-
1
teaspoon
kosher salt
-
½
teaspoon
ground black pepper
The vegetables and fruit
-
4
cups
Brussels sprouts, trimmed and halved
-
1
large
sweet potato, peeled and cut into ½-inch cubes
-
1
medium
red onion, cut into ¾-inch pieces
-
1
medium
Granny Smith apple, peeled, cored, and cut into rough 1-inch pieces
Instructions
- Preheat the oven to 425°F.
- Marinate the chicken in a ziptop bag with olive oil, garlic, rosemary, cinnamon, salt, and pepper.
- Chop the vegetables and apple, then place them on a baking sheet and drizzle with remaining olive oil, salt, and pepper.
- Remove the chicken from the marinade and place it on top of the vegetables and apple.
- Roast in the oven until the chicken is cooked through, about 18 to 22 minutes.
- Remove the chicken and continue baking the vegetables until caramelized and tender, about 10 to 15 more minutes.
- Serve warm with the rested chicken.
Nutrition Facts (estimated)
Servings
4
Calories
316
Total fat
12g
Total carbohydrates
24g
Total protein
30g
Sodium
394mg
Cholesterol
64mg
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