Sheet Pan Chicken with Sweet Potatoes and Brussels Sprouts. Easy chicken and vegetable dinner!
Ingredients
4 breast
Chicken breast, boneless, skinless
(trimmed of excess fat and lightly pounded to a relatively even thickness)
3 tbsp
Olive Oil, Extra Virgin
(extra-virgin; divided)
4 clove(s)
Garlic
(minced)
2 tbsp
Rosemary, fresh
(chopped fresh; divided)
1 tsp
Cinnamon
(ground)
1 tsp
Salt
(kosher; divided)
1/2 tsp
Black pepper
(divided)
4 cup
Brussels sprouts
(trimmed and halved (quarter if very large), about 1 pound)
1 large potato(es)
Sweet potato
(peeled and cut into 1/2-inch cubes)
1 medium
Red onion
(cut into 3/4-inch pieces)
Instructions
Preheat the oven to 425 degrees F. Place the chicken breasts in a large ziptop bag. Drizzle with 1 1/2 tablespoons 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 or refrigerate for up to 1 day.Once chopped, place the Brussels sprouts, sweet potato, and 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.Remove the chicken from the marinade and place on top of the vegetables. Place in the oven and roast until the chicken is cooked through and the internal temperature reaches 160 to 165 degrees F, about 18 to 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 vegetables on the pan, then return the pan to the oven and continue baking until caramelized and tender, about 10 to 15 additional minutes. Sprinkle with the remaining 1 tablespoon fresh rosemary. Serve warm with the rested chicken.
