This Sheet Pan Maple Apple Chicken + Veggies features glazed roasted chicken breasts, broccolini, brussels sprouts, potatoes, carrots, and sliced apples. This recipe is great for meal prep or a family dinner.
I love making easy, one-pot meals. And since in my option, apple and maple make a dynamite flavor combination, I had to innovate on this easy, perfectly balanced sheet pan dinner. It features chicken for protein, tons of veggies, and a delicious homemade glaze.
Here's what you need for this flavor-packed dinner:
PREP THE CHICKEN:
Preheat your oven to 375 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
Wash, pat dry, and season chicken breasts with salt, pepper, smoked paprika, parsley, garlic cloves, onion powder, thyme, oregano, and basil, rubbing everything together until chicken is coated. Add the olive oil, maple syurp, and sliced apples, mixing together until combined. Set aside.
PREP THE VEGGIES:
In a bowl, add the chopped potatoes, broccolini, chopped carrots, Brussels Sprouts, olive oil, and salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes, mixing it until veggies are coated.
On the prepared baking sheet, add the chicken breasts in the center of the pan and add the veggies around the chicken, side by side---evenly spreading them out. Tuck the sliced apples in between the chicken and veggies and pour the maple syrup and seasoning mixture (that came from the chicken) unto the chicken and veggies.
Bake everything for 35-40 minutes or until the chicken is fully cooked through and the potatoes are tender when tested with a knife or fork.
I'm a a huge believer in being able to customize a recipe based on your tastebuds and this one is no different. The veggies on this sheet pan can easily be substituted with your favorite ones. Need a few ideas? Here are a few veggies that you can add to this instead: Kale, Sweet Potatoes, Butternut Squash, Broccoli, Cauliflower, Bell Peppers, + the list goes on. It's all up to you.
Store any leftovers in an airtight container in the fridge for up to four days. You can reheat lightly in the oven, microwave, or on the stove. Or, serve the roasted chicken and vegetables cold over a salad or in a sandwich for lunch the next day. And easy one-pan meal prep!
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Sheet Pan Maple Apple Chicken + Veggies.