This Chicken, Apple, and Brussels Sprout Sheet Pan Dinner is a fun mix of flavors! Juicy chicken, sweet apples, and crunchy Brussels sprouts all roast together in one pan, making cleanup a breeze.
What’s not to love about dinner with such tasty ingredients? Plus, the apples add a hint of sweetness that balances everything perfectly. I love it for busy nights when I want yummy food without a fuss!
Key Ingredients & Substitutions
Chicken: I love using boneless, skinless chicken thighs because they stay moist and flavorful. If you only have chicken breasts, those will work too, but they might dry out a little more.
Brussels Sprouts: Fresh Brussels sprouts are best. But if you’re in a pinch, you can use frozen ones. Just double-check the package for cooking instructions, as frozen may need a bit less time.
Apples: Honeycrisp and Fuji are my favorites for this dish because of their sweet-tart flavor. If those aren’t available, any firm apple will do—just steer clear of mushy types!
Bacon: It adds a wonderful smoky touch. If you prefer a healthier option, you can skip it entirely, or use turkey bacon or smoked paprika for a lighter flavor profile.
How to Roast Everything to Perfection?
Roasting is simple but requires attention to a couple of details for the best results. Here’s how to get those beautiful caramelized edges on your chicken and veggies.
- Keep your oven hot: Make sure it’s preheated to 400°F (200°C) before you start cooking. This helps everything roast evenly.
- Spread it out: Give enough room on the pan. If the pieces are too close, they will steam instead of roast, so aim for a single layer.
- Baste for flavor: In the last few minutes, use the pan juices to baste the chicken for added moisture and taste.
- Check doneness: Use a meat thermometer to ensure chicken is at least 165°F (74°C) for safe eating.
Following these tips will give you a delicious, perfectly roasted meal every time!
Chicken, Apple and Brussels Sprout Sheet Pan Dinner
Ingredients:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 cups Brussels sprouts, trimmed and halved
- 1 large apple (such as Honeycrisp or Fuji), cored and cut into chunks or wedges
- 1 medium potato, peeled and diced
- 3 slices bacon, diced (optional, but adds smoky flavor)
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves, plus extra for garnish
- Salt and freshly ground black pepper, to taste
Time Needed:
This recipe takes about 10 minutes to prep and 30-35 minutes to cook, so you can have a delicious dinner ready in around 45 minutes! Perfect for busy weeknights.
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This will help ensure your chicken and veggies cook evenly and get that nice golden brown color.
2. Prepare the Veggies:
In a large bowl, add the halved Brussels sprouts, diced potato, and apple chunks. Drizzle with olive oil, then sprinkle in salt, pepper, and fresh thyme leaves. Toss everything together until well-coated, making sure the oil and seasonings are evenly distributed.
3. Mix in the Bacon:
If you’re using bacon, add the diced pieces to the veggie mixture and toss again. This will add a delicious smoky flavor as everything cooks together!
4. Arrange on the Sheet Pan:
Spread the Brussels sprout, potato, and apple mixture out evenly on your prepared sheet pan. This helps with even cooking and browning.
5. Add the Chicken:
Season the chicken thighs with salt and pepper, and drizzle a bit of olive oil on them too to help them brown. Nestle the chicken pieces in among the veggies on the sheet pan.
6. Roast Everything:
Place the sheet pan in the preheated oven and roast for about 30-35 minutes. You’ll want to check that the chicken reaches an internal temperature of 165°F (74°C) and that the vegetables are fork-tender and nicely caramelized.
7. Baste for Extra Flavor:
In the last 5 minutes of roasting, you can use a spoon to baste the chicken with the pan juices. This adds extra moisture and flavor to the chicken.
8. Serve and Enjoy:
Once everything is cooked, remove the pan from the oven. Garnish with extra fresh thyme if desired, then serve your hearty meal hot. Enjoy the delightful combination of savory chicken, sweet apples, and crunchy Brussels sprouts!
This dish is not just easy to make but also offers a beautiful blend of flavors and textures that everyone will love!
Can I Use Frozen Brussels Sprouts in This Recipe?
Yes, you can use frozen Brussels sprouts! Just make sure to thaw them completely and pat them dry before tossing with the other ingredients to avoid excess moisture.
What Can I Substitute for Apples?
If you prefer another fruit, pears make a great substitute! You could also try adding dried cranberries for a tart contrast, though the texture will be different.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the microwave or warm them in the oven at 350°F (175°C) until heated through.
Can I Make This Recipe with Bone-In Chicken?
Absolutely! If you’re using bone-in chicken, increase the cooking time slightly to ensure it’s cooked through. Aim for an internal temperature of 165°F (74°C) to be safe.
