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!
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!
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. An easy and delicious Fall dinner made on one sheet pan in just under an hour!
- 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
- Preheat oven to 425F.
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.
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.
Place sheet pan on middle rack and roast for 20 minutes, turning the potatoes and Brussels sprouts 1x.
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.
- 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.
- Remove and serve immediately with a squeeze of fresh lemon juice and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
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?
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!
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.
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!
This is a fantastic dinner to make…so easy and fast to fix! The lemon makes it even better!
Awesome! So glad you liked it Kristi!
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.
Yay! Hope this hit the spot!
I searched high and low to find this recipe again. Thanks for sharing our family loves it.
You’re welcome! So happy that your family loves it 🙂
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!
So glad to hear you loved it!
I only have drumsticks on hand. Would I still cook same temp and time? Thanks.
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!
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!
If i dontnwant to make potatoes and use only Brussels sprouts do I need to adjust the cook time? Thanks
Hi Janna,
Yes, I would recommend it – total roasting time should be 30 to 35 min – depending on your oven. Good luck!
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.
So glad you liked it Ann!! Have a great Sunday 🙂
Making this tonight! Added some rosemary and a drizzle of honey mustard sauce for a different flavor. I love sheet pan dinners!
Love the idea of honey mustard with these ingredients! Let me know how it turned out 🙂
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!
Great to hear Danielle – thanks!
Love sheet pan meals, because just me and I freeze left overs.might sub turnips instead of potatoes. Thx
Turnips or parsnips would work – just be sure to adjust the cooking time!
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..
That sounds really good Annie!
This looks super delicious! makes me hungry right now.
My parakeet loves brussel sprouts and so do I, yum!
There’s nothing better than a sheet pan dinner!
Sheet pan dinners save me so much time! This looks delicious!
What a perfect Fall dish! Now I’m hungry!!
Easy, peasy… and delish! Love all the fall flavors here.
Dinners made all on one sheet pan are my new favorite thing! Love this!
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.
This looks delicious and I love the easy one-pan cleanup!
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?
I have been all about sheet pan dinners lately! 🙂 This one looks perfect for fall.
Thanks Carrie! I love how easy they are 🙂
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!
Hope you love it Lauren!
Can’t wait to make this, except I don’t know where to find Japanese sweet potatoes. What is a good substitute?
Hannah sweet potatoes are a good substitute. If you can’t find those, I would use russet or red potatoes!
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.
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.