Sheet pan harvest chicken and vegetables
Sheet pan harvest chicken and vegetables is loaded with tender, juicy chicken breasts, sweet potatoes, Brussels sprouts, bacon and more for a warm, delicious, easy dinner!
Yield: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 4 (6 oz.) boneless, skinless chicken breasts
- 2 small sweet potatoes, cut into ½-inch pieces
- 1 lb. Brussels sprouts, trimmed and halved
- ½ small onion, cut in ¼-inch slices
- 4-5 slices bacon (I use thick cut), cut in ½-inch to 1-inch pieces.
- 1 tablespoon fresh thyme, chopped (or substitute 1 teaspoon dried thyme)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons Dijon mustard
- ¾ teaspoon paprika
- ½ cup walnuts, roughly chopped
- ⅓ cup dried cranberries
Instructions
- Preheat oven to 400.
- Place the sweet potatoes, Brussels sprouts and sliced onions on one baking sheet.
- Combine the thyme, salt, pepper, garlic powder and ground nutmeg in a small bowl.
- Drizzle chicken breasts with 2 teaspoons olive oil and sprinkle with about half of the mixed spices on both sides. Place the seasoned chicken breasts on a second sheet pan.
- Drizzle the vegetables with remaining 4 teaspoons olive oil and remaining spice mixture. Toss well to combine and then spread out in an even layer.
- Combine the Dijon mustard and paprika in a small bowl then spread evenly on the tops of the chicken breasts.
- Scatter the bacon pieces across the chicken breasts and on the sheet pan with the veggies.
- Roast both sheet pans at 400 for 25 minutes.
- Stir the pan with the vegetables and add walnuts to the pan. Return to the oven and continue cooking both pans for another 10 minutes or until chicken is cooked through.
- Let the chicken rest for 5 minutes before slicing and servings with the mixed vegetables. Sprinkle with the dried cranberries, season to taste with salt and pepper, and enjoy!
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Notes
I use boneless, skinless chicken breasts but you could sub boneless chicken thighs if you prefer. You may just need to increase the cooking time until they reach an internal temperature of 165. I always recommend using a thermometer instead of playing the guessing game.
If you have really big chicken breasts, you can do just 2-3 and then slice them after they’ve cooked and rested, to stretch them out to 4 people.
You can use a regular onion or a red onion for this recipe. Both are delicious.
You can substitute pecans for the walnuts – or use your favorite nut.
I try to use fresh thyme, but you can substitute dried thyme. Or try another herb like rosemary.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 30g | Protein: 20g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 40mg | Sodium: 1561mg | Fiber: 6g | Sugar: 14g
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