Sheet Pan Chicken and Apples with Potatoes
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.
Yield: 4 servings
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!
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Notes
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.
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 5 days.
Nutrition
Serving: 1serving | Calories: 418kcal | Carbohydrates: 55g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 32mg | Sodium: 434mg | Fiber: 6g | Sugar: 13g
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