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Sheet Pan Harvest Chicken and Veggies

A close-up of Sheet Pan Harvest Chicken and Veggies featuring roasted chicken pieces, potatoes, carrots, Brussels sprouts, and red onion on a white plate.
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Prepare this easy Sheet Pan Harvest Chicken and Veggies recipe for a simple, flavorful weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 lb small potatoes (like Yukon Gold or red), quartered
  • 1 large sweet potato, peeled and cubed
  • 1 cup Brussels sprouts, trimmed and halved
  • 1 cup carrots, peeled and sliced thickly
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup (optional, for glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the potatoes, sweet potato, Brussels sprouts, carrots, and red onion.
  3. Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle with half of the thyme, rosemary, garlic powder, salt, and pepper. Toss well to coat everything evenly.
  4. Spread the seasoned vegetables onto the prepared baking sheet in a single layer.
  5. In the same bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil and the remaining half of the seasonings. If using, drizzle with maple syrup and toss again.
  6. Arrange the seasoned chicken pieces among the vegetables on the sheet pan, ensuring the chicken pieces are not overly crowded.
  7. Roast for 20 minutes.
  8. Remove the pan from the oven. Carefully toss the vegetables and chicken slightly to promote even browning.
  9. Return the pan to the oven and roast for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender.
  10. Serve immediately directly from the pan.

Notes

  • Cut the root vegetables into similar sizes to promote even cooking alongside the chicken.
  • If your Brussels sprouts are very large, cut them into quarters instead of halves.
  • For crispier vegetables, use two sheet pans instead of crowding one.

Nutrition

Find it online: https://savoryskies.com/sheet-pan-harvest-chicken-and-veggies/