Sheet Pan Chicken and Fall Vegetables
Toasted Garlic Bread
Ingredients
- ¾ lb boneless, skinless chicken breasts, halved crosswise
- ½ lb Brussels sprouts, trimmed and halved
- ½ lb sweet potatoes, cubed
- ½ red onion, cut into wedges
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp chopped fresh rosemary
- ¼ tsp ground cinnamon
- 1 Granny Smith apple, coarsely chopped
Instructions
- Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; place in a large bowl.
- Add Brussels sprouts, potatoes, onion, oil, garlic, rosemary, and cinnamon; toss. Spread vegetables in a single layer on a greased rimmed baking sheet. Arrange chicken over vegetables. Bake 20 minutes or until chicken is done.
- Remove chicken from baking sheet; cover and keep warm. Stir apple into vegetable mixture. Bake 10 minutes longer or until vegetables are browned. Serve with chicken.
Side Dish Ingredients
- 2 Tbsp butter, softened
- 1 clove garlic, minced
- ½ (16-oz) loaf French bread, split lengthwise
Side Dish Instructions
- Preheat broiler. Stir together butter and garlic; spread over cut sides of bread. Broil 2 minutes or until lightly toasted.
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