How to Make Chicken, Apple, and Brussels Sprout Sheet Pan Dinner - A Step-by-Step Guide

When it comes to weeknight dinners, it's always a challenge to find a recipe that is not only quick and easy to prepare, but also delicious and satisfying. That's where this Chicken, Apple, and Brussels Sprout Sheet Pan Dinner comes in. This one-pan meal is an effortless way to get a healthy and flavorful dinner on the table in no time.

This recipe is perfect for those busy evenings when you want to avoid spending hours in the kitchen. All you need is a sheet pan and a handful of simp...

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Ingredients

  • 2 cups Brussels sprouts, halved
  • 1 red apple, cut into 1-inch cubes
  • 1 (4 ounce) package pancetta
  • 2 tablespoons olive oil, divided
  • 1 teaspoon minced fresh rosemary
  • 6 skinless, boneless chicken thighs
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 chicken thighs

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
  • Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
  • Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Nutrition

    265 cal.

    • Total Fat: 20g
    • Saturated Fat: 6g
    • Cholesterol: 56mg
    • Sodium: 230mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 15g
    • Vitamin C: 26mg
    • Calcium: 21mg
    • Iron: 1mg
    • Potassium: 281mg