Sheet Pan Chicken with Sweet Potatoes, Brussels Sprouts, & Apples 


  • 4 boneless, skinless chicken breasts (or tenderloins, that's what I used) 

  • 3 T EVO, divided 

  • 4 cloves minced garlic 

  • 2 T chopped fresh rosemary, divided 

  • 1 t ground cinnamon 

  • 1 t salt

  • 1 t pepper 

  • 4 cups Brussels sprouts, trimmed and halved 

  • 1 large sweet potato, peeled, and cut into 1/2 inch cubes 

  • 1 medium red onion, cut into 3/4 inch pieces 

  • 2 medium Granny smith apples, peeled, cored, and cut into 1 inch pieces 


  • Preheat oven to 425.

  • Place chicken in a large, ziploc bag. Drizzle with 1.5 tablespoons EVOO, then add the garlic, 1 T rosemary, cinnamon, 1/2 t salt, and 1/4 t black pepper. Zip the bag tightly, then shake and rub the bag to coat the chicken in oil and spices. Set aside while you chop the veggies and apples. 

  • Once chopped, place the Brussels, potato, onion, and apples on a large , rimmed baking sheet. Drizzle with the remaining 1.5 T of EVOO, then sprinkle with remaining salt and pepper. 

  • Remove chicken from marinade and place on top of the veggies and apples. Place in oven and roast until the chicken is cooked through (about 18-20 min). Once cooked, remove chicken and place veggies and apples back in oven until they are caramelized and tender (about 10-15 more min). Sprinkle with remaining rosemary. Serve warm with the chicken.