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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