SHEET PAN HARVEST CHICKEN

Some nights, making dinner can feel like such a chore, that’s why I love sheet pan dinners. This harvest chicken recipe is made on one pan that you throw in the oven and that’s it! It’s perfect for fall because it not only has seasonal produce like brussels sprouts but also has those warm fall spices we love like sage and rosemary. Try this one out next time you just need a quick, nourishing dinner!

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

Try out some of my other sheet pan recipes if you’re looking for more:

• Sheet pan salmon with potatoes, artichokes, & yogurt sauce
• Sheet pan spiced chicken and carrots & lemon yogurt sauce
• Rainbow veggie sheet pan with tahini sauce
• Sheet pan tofu, cashew, & veggies

SHEET PAN HARVEST CHICKEN

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

Adjust servings

+

–

3-4

servings

Prep time

15

minutes

Cooking time

45

minutes

Let’s be honest, sometimes making dinner is just a pain when we’re busy. That’s why I love sheet pan dinners. This harvest chicken recipe is made on one pan that you throw in the oven and that’s it! It’s perfect for fall because it not only has seasonal produce like brussel sprouts but also has those warm fall spices we love like sage and rosemary. Try this one out next time you just need a fast, nourishing dinner!

Cook Mode

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Ingredients

• 2 cups brussels sprouts, halved

• 1 red onion, thinly sliced

• 2 cups cauliflower florets (about 1 small head)

• 1 lb boneless chicken thighs

• 3 tbsp avocado or olive oil, divided

• 2 tsp kosher salt

• 1 tsp ground black pepper

• 1 tbsp garlic powder

• 1 tbsp paprika

• 1 tsp ground sage

• 1 tsp rosemary

• 1 tsp ground thyme

Directions

• Preheat oven to 375F. Line a large sheet pan with parchment paper.
• In a medium bowl, combine the olive oil, salt, ground black pepper, garlic powder, paprika, sage, rosemary, and thyme. Add the vegetables to a large sheet pan and drizzle about half of the oil and spice mixture on top. Toss to evenly coat.
• Cover each chicken thigh, one at a time, with the remaining spice mixture and nestle into the pan, ensuring there is minimal overlap with vegetables.
• Bake for 35-45 minutes until the chicken reaches an internal temperature of 165F and the vegetables are browned and fork tender.

Notes

• Storage: Refrigerate in an airtight container for up to 4 days.
• Reheating: Reheat in an air fryer on 350F until warmed through, about 15 minutes, or add to a microwave safe dish and microwave for 2 to 4 minutes, until heated through.

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Snap a photo & tag @jenneatsgoood on INSTAGRAM

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If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.