SHEET PAN CHICKEN WITH POTATOES, BRUSSELS SPROUTS AND APPLES

Ohhhh my goodness……Happy October everyone!!! Bring on all the fall veggies, scary movies, and pumpkins please!!! It is truly the most magical time of the year in my opinion.

I had the best weekend involving the farmers market, the fair, kettle corn, and a horror movie on the couch in cozy pjs. It ended with the most delicious sheet pan chicken with roasted veggies. And some red wine!

Fall flavors are speaking to me, even though the warmer temperatures have not gotten the memo that it’s time to cool down now.

Anyway-this is the easiest dinner to throw together in a matter of minutes and it’s so so delicious!

Sheet Pan Chicken Recipe

INGREDIENTS

2 chicken breasts
1 sweet potato, chopped into ½ to 1 inch pieces
2 small red potatoes, chopped into 1 inch pieces
1 pint Brussels sprouts, halved
1 apple, chopped into 1 inch pieces
1 red onion, chopped
olive oil
2-3 teaspoons garlic
2 teaspoons of Herbs De Provence
salt and pepper to taste

INSTRUCTIONS

Place chicken in a large plastic bag or bowl. Combine ⅓ cup olive oil, garlic, herbs de provence, salt and pepper and shake or stir until chicken is coated. Marinate for one hour in the refrigerator, up to overnight.
Preheat oven to 425 degrees.
Chop sweet potatoes, red potatoes, Brussels sprouts, red onion and apple, spread on a sheet pan with 2 tablespoons olive oil, salt and pepper. Stir to coat vegetables in oil.
Place chicken on a separate sheet pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken's juices).
Place the sheet pan with veggies on the top rack and the sheet pan with chicken on the bottom rack.
Roast for 30-40 minutes until veggies are browned.
Move chicken to the top rack of the oven and switch to broiler. Broil the chicken for about 5 minutes until skin browned and crispy.