Description
Chicken, Apple, and Brussels Sprout Sheet Pan Dinner
Ingredients
4 bone-in, skin-on chicken thighs
1 lb Brussels sprouts, halved
2 medium apples, diced (e.g., Granny Smith or Honeycrisp)
1 small onion, diced
3 tbsp olive oil
2 tsp fresh rosemary, chopped (or 1 tsp dried)
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare veggies and apples: In a large bowl, toss Brussels sprouts, apples, and onion with 2 tbsp olive oil, rosemary, garlic powder, paprika, salt, and pepper. Spread evenly on the baking sheet.
Season chicken: Rub the chicken thighs with 1 tbsp olive oil, salt, and pepper. Place them on top of the veggie and apple mixture.
Bake: Roast for 40–45 minutes, flipping the veggies halfway through, until the chicken is golden and cooked through (internal temperature 165°F) and the Brussels sprouts are caramelized.
Serve: Plate the chicken with the roasted veggies and apples. Garnish with additional fresh rosemary, if desired.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Calories: ~380 kcal per serving
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Step-by-Step Guide
Follow these detailed steps for a perfectly cooked, one-pan meal. First, ensure your oven rack is in the center position and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. While the oven heats, prepare your ingredients: halve the Brussels sprouts, dice the apples and onion, and chop the fresh rosemary. In a large mixing bowl, combine the sprouts, apples, and onion. Drizzle with 2 tablespoons of olive oil and add the rosemary, garlic powder, paprika, salt, and pepper. Toss thoroughly until everything is evenly coated. Spread this mixture in a single layer on your prepared sheet pan. Pat the chicken thighs dry with a paper towel, then rub them with the remaining 1 tablespoon of olive oil and season generously with salt and pepper. Nestle the chicken thighs, skin-side up, on top of the vegetable mixture. Roast for 20 minutes, then remove the pan and use a spatula to flip and stir the vegetables around the chicken to promote even caramelization. Return to the oven for another 20-25 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F, and the Brussels sprouts are tender and browned at the edges.
Serving Suggestions
This hearty sheet pan dinner is a complete meal on its own. For a heartier plate, serve it over a bed of fluffy quinoa, couscous, or creamy mashed potatoes to soak up the delicious pan juices. A simple side salad with a bright vinaigrette can balance the richness. To elevate the presentation, garnish with a final sprinkle of flaky sea salt, a crack of black pepper, and a few extra fresh rosemary leaves.
How-to Summary
This recipe simplifies dinner into four key actions: Prep and season the vegetables and apples, season the chicken, combine everything on a single pan, and roast at 425°F for 40-45 minutes, stirring the veggies halfway through. The result is a flavorful, low-cleanup meal with caramelized sprouts, tender apples, and juicy, crispy-skinned chicken.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but boneless, skinless chicken breasts will cook faster and can dry out. Reduce the cook time by 10-15 minutes and check for an internal temperature of 165°F. Bone-in, skin-on breasts are a better substitute, following the original timing.
How do I prevent the apples from becoming mushy? Use firmer apple varieties like Granny Smith or Honeycrisp, and cut them into large, hearty dice. Ensuring they are in a single layer on the pan (not piled up) also helps them roast instead of steam.
My Brussels sprouts aren’t crispy. What went wrong? The most common cause is overcrowding. If the pan is too small or the veggies are piled, they will steam. Use the largest sheet pan you have and ensure space between pieces. Also, make sure to flip/stir them halfway through cooking.
Can I prepare this ahead of time? You can chop the vegetables and apples, and season the chicken, storing them separately in airtight containers in the refrigerator for up to 24 hours. Combine on the sheet pan just before baking.
What are good seasoning alternatives? Swap rosemary for thyme or sage. A tablespoon of balsamic vinegar or whole-grain mustard mixed into the veggie oil blend adds a wonderful tangy depth.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the #1 mistake. It leads to steamed, soggy vegetables instead of caramelized ones. Use two pans if necessary.
- Not Preheating the Oven: Starting in a hot oven is crucial for immediate browning and proper cooking times.
- Skipping the Midway Flip: Stirring the vegetables halfway ensures even browning and prevents burning on one side.
- Underseasoning: Don’t be shy with salt and pepper. Season each component (veggies and chicken) adequately for layered flavor.
- Using a Weak Apple: Soft apples like Red Delicious will turn to mush. Always opt for a firm, crisp variety that holds its shape.
Conclusion
This Chicken, Apple, and Brussels Sprout Sheet Pan Dinner is the ultimate solution for a flavorful, nutritious, and remarkably easy weeknight meal. It masterfully combines savory, sweet, and herbal notes with minimal active effort and cleanup. By following the detailed guide and avoiding common pitfalls, you can achieve a restaurant-quality dish with crispy chicken and perfectly caramelized vegetables every time. It’s a versatile recipe that celebrates seasonal produce and proves that simple ingredients can create an extraordinary dining experience.