Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes

Sheet Pan Chicken Dinner with Brussels Sprouts and Sweet Potatoes. An easy and delicious Fall dinner made on one sheet pan in just under an hour!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F.

Step 2

Toss cubed sweet potatoes with 1 1/2 tablespoons of olive oil, 1/2 teaspoon chopped thyme leaves, pinch of salt, pepper and paprika until well coated. Toss onto sheet pan.

Step 3

Toss halved Brussels sprouts with 1 1/2 tablespoons of olive oil, 1/2 teaspoon chopped thyme leaves, pinch of salt, pepper and paprika and add to sheet pan.

Step 4

Place sheet pan on middle rack and roast for 20 minutes, turning the potatoes and Brussels sprouts 1x.

Step 5

While the vegetables are roasting, toss the chicken breast pieces with the remaining 1 tablespoon extra virgin olive oil, 1/2 teaspoon kosher salt, freshly ground black pepper, 1 teaspoon paprika and remaining 1/2 teaspoon finely chopped thyme leaves.

Step 6

Add to sheet pan and continue roasting for an additional 25 to 30 minutes or until chicken is cooked through and potatoes and vegetables are nice and crispy but not burnt.

Step 7

Remove and serve immediately with a squeeze of fresh lemon juice and Enjoy!

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