Sheet pan chicken and apples with potatoes is seasoned with fresh rosemary and finished with creamy goat cheese for a delicious and easy fall dinner.
Sheet pan chicken dinners are a weeknight life saver in my house.
They are easy to prep, they are hands off while they cook and then dinner is just ready and waiting on you for a change.
Sheet pan dinners are also fuss-free — no tricky techniques — and come together so easily. Prep the food, season it and stick it on the pan. Ta da!
Also, I always line my baking sheets with parchment paper or foil. It makes clean-up an absolute breeze!
And in the fall, I love making some autumn themed sheet pan dinners.
This sheet pan harvest chicken with sweet potatoes, Brussels sprouts, walnuts, bacon and more is a flavor explosion.
And this sheet pan Indian chicken with broccoli, cauliflower and potatoes has a warm spice blend that makes it such a cozy meal.
Today, it’s sheet pan chicken and apples with potatoes.
It’s an all in one dinner with serious flavor, and it’s a take on my popular sautéed chicken and apples with rosemary. It’s a great skillet dinner that’s ready in just 30 minutes. Y'all love it!
And this sheet pan version has all the same great flavors, plus the addition of roasted potatoes and a sprinkling of goat cheese. Yes, please!
This delicious dinner is ready for the oven in just 15 minutes and comes out so tasty! You’ll be happily sidling up to your plate to dig in.
OK, let’s get cooking so you can enjoy this too!
Now, I’ve got some notes and tips coming up below on how to make sheet pan chicken and apples. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making sheet pan chicken and apples:
- Chicken: The boneless, skinless chicken breasts need to be fairly small. Or you can cut larger breasts in half. (Just watch the cook time to ensure they are fully cooked.) You could also substitute chicken thighs if you prefer.
- Apples: I love using a regular red McIntosh or Gala apple in this recipe; both work great. You want something on the crisp side that will get tender as it bakes. And make sure to slice them on the thin side so they soften all the way through.
- Potatoes: I’ve used both red potatoes and Yukon potatoes and both work well. Pick your favorite.
- Rosemary: The fresh rosemary helps tie these flavors together and add a nice savory, earthy flavor. You could also use a combination of thyme and rosemary.
- Goat cheese: This helps finish off the chicken and give it a boost of flavor. You can use extra to sprinkle over your potatoes, too, if you’d like.
Also, want to let you in on a little trick of mine.
Pro tip: Use 2 sheet pans for sheet pan chicken dinners.
It really, really helps to keep your chicken separate from your roasting vegetables.
(I combined everything onto one pan after roasting in some of these photos.)
The chicken often will give off juices as it bakes, and those can make the veggies steam, not roast. So they end up sitting in water instead of getting browned and delicious.
So one sheet pan for the chicken, a separate one for the veggies, potatoes, etc. (Or you can use aluminum foil and crimp up the edges to make a separate area for the chicken on the same sheet pan if there's room. I do that too sometimes.)
As for serving, we call this a complete meal in one most nights.
However, you can also add a steamed vegetable or a side salad for a little green if you’d like. I’m always up for extra veggies, myself.
Last thing, what to do with the leftovers.
Leftovers of the roasted chicken and apples and potatoes can be stored, once cooled, in a covered container in the refrigerator for up to 4-5 days.
I recommend you slice the chicken before reheating so it heats more quickly and without drying out. The potatoes can be reheated in the Air Fryer or broiled for a few minutes to get them hot and return a bit of the crispness.
I do hope you give this a try for a little taste of fall. I’m so glad it’s here.
Oh, and please leave a comment below or tag me on Instagram if you make this recipe; I love hearing from you and seeing your creations!
Happy cooking and enjoy!
XO,
Kathryn
Sheet Pan Chicken and Apples with Potatoes
Ingredients
- 4 (6 oz) boneless, skinless chicken breasts (see notes)
- 5-6 small red potatoes, cut in 1-inch pieces
- 1 large apple, thinly sliced
- 1 small sweet onion, thinly sliced
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon chopped fresh rosemary, divided
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 2 teaspoons apple cider vinegar
- 2 oz. goat cheese, crumbled
Instructions
- Preheat oven to 400. Line two baking sheets with parchment paper or aluminum foil for easy clean up.
- Season chicken with 1 tablespoon of the olive oil and half of the salt and pepper and sprinkle with a teaspoon of the rosemary. Place on one of the baking sheets.
- Season onion, apples and potatoes with remaining olive oil, salt, pepper and rosemary and toss well. Place on the second baking sheet.
- Roast both pans in the oven at 400 for 25 minutes, or until the chicken breasts are cooked through.
- Drizzle the apple cider vinegar over the chicken breasts and then sprinkle with the goat cheese. Let sit for a few minutes before serving to soften the goat cheese. (If you have pan drippings, drizzle some over the chicken when plating.)
- Serve the chicken with the apples, potatoes and onions and enjoy!
Notes
Nutrition
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