Are you looking for a quick, healthy, and utterly delicious dinner recipe that screams autumn? Look no further! This fall sheet pan chicken recipe is your answer. It's easy enough for a weeknight meal yet impressive enough for a casual get-together. With minimal cleanup and maximum flavor, this recipe is a winner in our book – and it's sure to become one of your favorite healthy meals, too! Prepare for a burst of fall flavors that will tantalize your taste buds.
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 large red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This is a key tip for effortless homemade cooking.
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Combine Ingredients: In a large bowl, toss the potatoes, Brussels sprouts, sweet potato, and red onion with olive oil, maple syrup, Dijon mustard, rosemary, thyme, garlic powder, salt, and pepper. Make sure all the vegetables are evenly coated.
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Add Chicken: Add the chicken pieces to the bowl and toss gently to coat them with the flavorful mixture.
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Spread on Sheet Pan: Arrange the chicken and vegetables in a single layer on the prepared baking sheet. Don't overcrowd the pan; if necessary, use two sheet pans.
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Bake: Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
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Serve & Enjoy: Remove from the oven and let rest for a few minutes before serving. This simple yet delicious dish is perfect as a quick dinner idea or a satisfying weeknight meal.
Cooking Tips for the Best Results:
- Don't overcrowd the pan: Overcrowding will lead to steaming instead of roasting, resulting in soggy vegetables and undercooked chicken.
- Use a meat thermometer: This ensures your chicken is cooked to a safe internal temperature.
- Adjust seasonings to your taste: Feel free to add more or less of any spice according to your preference. Experiment with other fall spices like sage or cinnamon.
- Add other vegetables: Feel free to add other fall vegetables like butternut squash, carrots, or parsnips.
Variations:
- Spicy Sheet Pan Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Sheet Pan Chicken with Cranberries: Toss in some dried cranberries during the last 10 minutes of baking for a sweet and tart addition.
- Sheet Pan Chicken Fajitas: Use bell peppers and onions instead of Brussels sprouts and sweet potatoes, and serve with tortillas and your favorite toppings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 35-40g
- Fat: Approximately 20-25g
- Carbohydrates: Approximately 30-35g
This fall sheet pan chicken recipe is a simple, healthy, and delicious way to enjoy the flavors of autumn. It’s a perfect example of easy recipes that are both satisfying and time-efficient. Enjoy the deliciousness and the ease of this homemade cooking masterpiece!