Sheet Pan Harvest Chicken

  • Cooking and Prep: 50 m
  • Serves: 3
  • No Allergens

This delicious dish combines all of my favorite fall flavors onto one sheet pan! This Harvest Chicken is a beautiful mix of colors, textures, seasonal herbs, and hearty protein. Serve over your favorite steamed grains or salad greens for a perfectly balanced meal.


Read: 5 Sheet Pan Meals You Need to Try

Ingredients (11)

Sheet Pan Harvest Chicken

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Prepare the Sheet Pan Harvest Chicken

  1. Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.

  2. In a mixing bowl, combine chicken, two tablespoons olive oil, rosemary, and garlic. Season chicken with salt and pepper to taste and mix well. Set aside while you prepare the vegetables.

  3. Toss butternut squash, brussels sprouts, onion, and apple on the sheet pan with the remaining two tablespoons olive oil, and salt and pepper to taste. Toss with chicken pieces and spread chicken and vegetables into an even layer.

  4. Roast for 20 minutes. Remove pan from the oven and toss well. Roast for another 15-20 minutes until chicken and vegetables are golden brown and cooked through.

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