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You are here: Home / Uncategorized / Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes

Published October 18, 2016. By Alyssa Brantley 46 Comments

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes

  • Dairy free
  • Gluten free
  • Grain free
  • Nut free
  • Whole 30
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Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes. An easy and delicious Fall dinner made on one sheet pan in just under an hour!

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes from www.EverydayMaven.com

Many months ago I saw my first sheet pan dinner pin on Pinterest. I wish I could tell you exactly what it was but I think it had chicken sausage and I just remember thinking, “Damn, that looks easy!”

I’ve been experimenting with this concept and this is one of my recent favorites. While this looks easy, you can’t just put anything on a sheet pan and call it dinner because it’s all about choosing items that have similar cooking times and a variety of textures to keep it interesting.

This version screams Fall. I use Japanese sweet potatoes because they have white flesh, are a bit less sweet than orange sweet potatoes and hold up much better. If you want to use yams or garnet sweet potatoes, just keep in mind that they need to be well oiled or they will fall apart as you try to flip them.

When it comes to the chicken, I’ve tried this with both boneless, skinless thighs and breasts (in the picture) and both work great so go with your preference or whatever you have on hand.

The real key is serving this straight from the oven when the Brussels Sprouts are still super crispy. If you let it sit, everything starts to get soggy and it’s just not as good.

Hope you love it!

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes from www.EverydayMaven.com

NOTES:

  • If you use chicken thighs or bone-in chicken parts, adjust the cooking time appropriately.
  • You can substitute avocado oil for olive oil.
  • This is the cutting board set I am using in the photos.
  • If you can’t find Japanese sweet potatoes, you can substitute Hannah sweet potatoes for a similar result.

Did you make this recipe? Please give it a star rating below!

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
 

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes. An easy and delicious Fall dinner made on one sheet pan in just under an hour!

Course: Mains
Cuisine: American
Keyword: Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes
Servings: 4 servings
Calories: 424 kcal
Author: Alyssa Brantley
Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes from www.EverydayMaven.com
Print
Ingredients
  • 1 pound Japanese sweet potatoes cleaned and cut into 2-inch pieces
  • 1 pound Brussels sprouts halved
  • 1 pound boneless skinless chicken breasts, cut into 4 even pieces
  • 4 tablespoons extra virgin olive oil divided
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • kosher salt
  • freshly ground black pepper
  • paprika
  • 1/2 lemon
Instructions
  1. Preheat oven to 425F.
  2. Toss cubed sweet potatoes with 1 1/2 tablespoons of olive oil, 1/2 teaspoon chopped thyme leaves, pinch of salt, pepper and paprika until well coated. Toss onto sheet pan.

  3. Toss halved Brussels sprouts with 1 1/2 tablespoons of olive oil, 1/2 teaspoon chopped thyme leaves, pinch of salt, pepper and paprika and add to sheet pan.

  4. Place sheet pan on middle rack and roast for 20 minutes, turning the potatoes and Brussels sprouts 1x.

  5. While the vegetables are roasting, toss the chicken breast pieces with the remaining 1 tablespoon extra virgin olive oil, 1/2 teaspoon kosher salt, freshly ground black pepper, 1 teaspoon paprika and remaining 1/2 teaspoon finely chopped thyme leaves.

  6. Add to sheet pan and continue roasting for an additional 25 to 30 minutes or until chicken is cooked through and potatoes and vegetables are nice and crispy but not burnt.
  7. Remove and serve immediately with a squeeze of fresh lemon juice and Enjoy!
Nutrition Facts
Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes
Amount Per Serving
Calories 424 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Cholesterol 71mg24%
Sodium 146mg6%
Potassium 1266mg36%
Carbohydrates 34g11%
Fiber 8g33%
Sugar 7g8%
Protein 31g62%
Vitamin A 16980IU340%
Vitamin C 107.5mg130%
Calcium 94mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes from www.EverydayMaven.com

Filed Under: By Diet, Dairy Free, Egg Free, Gluten Free, Grain Free, Kid Friendly, Mains, Nut Free, One Pot Meals, Paleo, Poultry, Primal, Uncategorized, Whole30

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Reader Interactions

Comments

  1. Mickey says

    November 16, 2020 at 1:15 pm

    Can’t wait to try this. Do you take the pan out of the oven and flip the veggies over? I can’t imagine bending over a 425 oven to flip. Do you actually get ALL of the veggies flipped?

    Reply
    • Alyssa Brantley says

      November 16, 2020 at 2:02 pm

      Hi Mickey, I always recommend taking your pan out of the oven and onto a heat-safe flat surface to flip anything. Hope that helps and I hope you love the recipe!

      Reply
  2. Kathy says

    March 4, 2019 at 7:26 pm

    How many points?? for this sheet pan diner? Tried the lemon chicken with spinach it was great! I love your website as I am trying to do mostly paleo with weightgwatchers Except yogurt.

    Reply
    • EverydayMaven says

      March 14, 2019 at 11:54 am

      Hey Kathy! So happy to hear you loved the lemon chicken. I don’t have the newest point calculator so I can’t help there!

      Reply
  3. Kristi Company says

    October 21, 2018 at 8:52 pm

    This is a fantastic dinner to make…so easy and fast to fix! The lemon makes it even better!

    Reply
    • EverydayMaven says

      November 6, 2018 at 10:51 am

      Awesome! So glad you liked it Kristi!

      Reply
  4. Bella Hardy says

    May 29, 2018 at 4:47 am

    Awesomeness brussels sprouts and sweet potatoes! I had a similar dinner at a restaurant recently and found myself craving it and wondering if I could recreate it today.

    Reply
    • EverydayMaven says

      June 17, 2018 at 10:29 pm

      Yay! Hope this hit the spot!

      Reply
  5. Ashley says

    April 18, 2018 at 6:14 pm

    I searched high and low to find this recipe again. Thanks for sharing our family loves it.

    Reply
    • EverydayMaven says

      April 25, 2018 at 1:25 pm

      You’re welcome! So happy that your family loves it 🙂

      Reply
  6. Jill Roberts @ WellnessGeeky says

    January 11, 2018 at 3:38 am

    Wow! This sheet pan chicken dinner with brussels sprouts and sweet potatoes recipe is incredible! I’m seriously so inspired right now. Thx for sharing Alyssa!

    Reply
    • EverydayMaven says

      January 13, 2018 at 3:20 pm

      So glad to hear you loved it!

      Reply
  7. Mvie says

    November 29, 2017 at 4:36 pm

    I only have drumsticks on hand. Would I still cook same temp and time? Thanks.

    Reply
  8. William Moore says

    August 17, 2017 at 2:32 pm

    Making tonight. Looks good but one question, why not toss the sweets and brussels at the same time? They are all going to be roasted the same way with the same ingredients. Small thing but not sure why the extra steps. Thank you though for the idea!

    Reply
    • EverydayMaven says

      August 22, 2017 at 2:31 pm

      Great point! Two reasons.
      1. Since they are different shapes, I like to season them separately to make sure that all of the pieces are well-coated.
      2. It’s a large volume and I don’t like to assume that the majority of my readers have an x-large mixing bowl and based the prep on an average size bowl!

      Reply
  9. Janna says

    March 10, 2017 at 7:11 am

    If i dontnwant to make potatoes and use only Brussels sprouts do I need to adjust the cook time? Thanks

    Reply
    • EverydayMaven says

      March 12, 2017 at 12:07 pm

      Hi Janna,
      Yes, I would recommend it – total roasting time should be 30 to 35 min – depending on your oven. Good luck!

      Reply
  10. Ann says

    November 19, 2016 at 6:01 pm

    This was dinner tonight and SO good. I used smoked paprika which is my latest love. Just yummy. It was my first time trying Japanese sweet potatoes. Really liked the texture and flavour of them. Thanks for another great recipe.

    Reply
    • EverydayMaven says

      November 20, 2016 at 12:34 pm

      So glad you liked it Ann!! Have a great Sunday 🙂

      Reply
  11. Danielle says

    November 6, 2016 at 5:49 pm

    Making this tonight! Added some rosemary and a drizzle of honey mustard sauce for a different flavor. I love sheet pan dinners!

    Reply
    • EverydayMaven says

      November 7, 2016 at 12:52 pm

      Love the idea of honey mustard with these ingredients! Let me know how it turned out 🙂

      Reply
      • Danielle says

        November 7, 2016 at 1:24 pm

        It came out great! I didn’t add too much as I also did not want to take away from the flavors of the seasonings. The chicken was perfectly cooked and juicy. Will definitely make again!

        Reply
        • EverydayMaven says

          November 7, 2016 at 1:40 pm

          Great to hear Danielle – thanks!

          Reply
  12. Anna M. says

    November 3, 2016 at 4:34 pm

    Love sheet pan meals, because just me and I freeze left overs.might sub turnips instead of potatoes. Thx

    Reply
    • EverydayMaven says

      November 7, 2016 at 12:43 pm

      Turnips or parsnips would work – just be sure to adjust the cooking time!

      Reply
  13. Annie says

    November 3, 2016 at 2:33 pm

    This is great..I also add cut up peeled orange beets, and red potatoes. Use fresh garlic and a good balsamic vinegar..Some times sprinkle parm cheese over it when I serve it..

    Reply
    • EverydayMaven says

      November 7, 2016 at 12:42 pm

      That sounds really good Annie!

      Reply
  14. Ann says

    October 25, 2016 at 12:02 am

    This looks super delicious! makes me hungry right now.

    Reply
  15. Platt College says

    October 23, 2016 at 3:58 pm

    My parakeet loves brussel sprouts and so do I, yum!

    Reply
  16. Kellie @ The Suburban Soapbox says

    October 21, 2016 at 7:54 am

    There’s nothing better than a sheet pan dinner!

    Reply
  17. Brandy | Nutmeg Nanny says

    October 20, 2016 at 6:10 am

    Sheet pan dinners save me so much time! This looks delicious!

    Reply
  18. Colleen says

    October 19, 2016 at 3:36 pm

    What a perfect Fall dish! Now I’m hungry!!

    Reply
  19. Kelly @ Nosh and Nourish says

    October 19, 2016 at 1:42 pm

    Easy, peasy… and delish! Love all the fall flavors here.

    Reply
  20. Ashley @ Wishes & Dishes says

    October 19, 2016 at 1:13 pm

    Dinners made all on one sheet pan are my new favorite thing! Love this!

    Reply
  21. Angie | Big Bear's Wife says

    October 19, 2016 at 10:03 am

    I make sheet pan meals all the time here! Can’t wait to make this one. I make them about 2-3 times a week and I’m always looking for new ideas.

    Reply
  22. Martha @ A Family Feast says

    October 19, 2016 at 7:19 am

    This looks delicious and I love the easy one-pan cleanup!

    Reply
  23. John/Kitchen Riffs says

    October 19, 2016 at 6:53 am

    Love the whole idea of sheet pan dinners. And it’s more fun to say than one-pot dinners. 🙂 This looks excellent — who wouldn’t swoon when they were served this?

    Reply
  24. carrie @ frugal foodie mama says

    October 18, 2016 at 6:47 pm

    I have been all about sheet pan dinners lately! 🙂 This one looks perfect for fall.

    Reply
    • EverydayMaven says

      October 18, 2016 at 8:22 pm

      Thanks Carrie! I love how easy they are 🙂

      Reply
  25. Lauren Kelly Nutrition says

    October 18, 2016 at 3:22 pm

    I love an easy one dish recipe and I just so happen to have all of the ingredients! I can’t wait to make this!

    Reply
    • EverydayMaven says

      October 18, 2016 at 3:48 pm

      Hope you love it Lauren!

      Reply
  26. Ruby says

    October 18, 2016 at 3:21 pm

    Can’t wait to make this, except I don’t know where to find Japanese sweet potatoes. What is a good substitute?

    Reply
    • EverydayMaven says

      October 18, 2016 at 3:49 pm

      Hannah sweet potatoes are a good substitute. If you can’t find those, I would use russet or red potatoes!

      Reply
  27. Richard Kohout says

    October 18, 2016 at 2:49 pm

    Something is not right with this recipe! If you cut the sweet potato in half, which is what you say “cut in 2 pieces” they will not be cubed no matter which way you cut them. Should that be cut in 2″ pieces, even that wouldn’t look like picture, seem much smaller pieces.
    Also just a simple matter of recipe formatting, why separate steps for sweet potato cubes and Brussels sprouts, when they are being tossed with exactly the same ingredients. In one step toss sweet potatoes AND Brussels sprouts with double ingredients you list for each. Saves space on recipe.

    Reply
    • EverydayMaven says

      October 18, 2016 at 3:52 pm

      Hi Richard, It actually says 2″ but it’s not displaying properly for some reason. Thanks for the heads up! I just modified it to spell it out. As for tossing, I prefer to keep them separate so that the Brussels sprouts leaves stay more intact. Obviously, you can combine the steps if you find it simpler.

      Reply

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