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Meat
Easy
3 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
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
1 pound boneless chicken, cut into strips
4 tablespoons Gefen Olive Oil, divided
2 cloves garlic, finely minced orĀ 2 cubes Gefen Frozen Garlic
black pepper
1 tablespoon fresh rosemary, finely chopped
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
Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.
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.
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.
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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