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
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Preheat oven to 425F.
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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.
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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.
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Place sheet pan on middle rack and roast for 20 minutes, turning the potatoes and Brussels sprouts 1x.
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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.
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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.
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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.
This is one of my new favorite recipes! (I’m only cooking for one, so this is a meal prep recipe for me.)
I eat one dinner the first night and a 2nd dinner later in the week. I use the leftover veggies in a breakfast bowl with scrambled eggs or in a lunch Buddha bowl with quinoa and chickpeas for a change of pace. The roast chicken is excellent in a number of different recipes or sliced on a green salad.
Hi Karen! Love that idea – sooo smart! Thanks so much for letting me know 🙂
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!