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Recipe by Ally Mawhirter

Sheet Pan Harvest Chicken

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Meat Meat
Easy Easy
3 Servings
Allergens

No Allergens specified

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

Sheet Pan Harvest Chicken

  • 2 pounds butternut squash, peeled and cubed

  • 1 pound brussels sprouts, halved

  • 1 red onion, cut into chunks

  • 1 Granny Smith apple, cut into chunks


Wine Pairing

Tzafona Riesling

Directions

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.

Sheet Pan Harvest Chicken

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