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.
- 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.
Colleen says
What a perfect Fall dish! Now I’m hungry!!
Kelly @ Nosh and Nourish says
Easy, peasy… and delish! Love all the fall flavors here.
Ashley @ Wishes & Dishes says
Dinners made all on one sheet pan are my new favorite thing! Love this!
Angie | Big Bear's Wife says
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.
Martha @ A Family Feast says
This looks delicious and I love the easy one-pan cleanup!
John/Kitchen Riffs says
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?
carrie @ frugal foodie mama says
I have been all about sheet pan dinners lately! 🙂 This one looks perfect for fall.
EverydayMaven says
Thanks Carrie! I love how easy they are 🙂
Lauren Kelly Nutrition says
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!
EverydayMaven says
Hope you love it Lauren!
Ruby says
Can’t wait to make this, except I don’t know where to find Japanese sweet potatoes. What is a good substitute?
EverydayMaven says
Hannah sweet potatoes are a good substitute. If you can’t find those, I would use russet or red potatoes!
Richard Kohout says
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.
EverydayMaven says
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.