This Chicken, Apple and Brussels Sprout Sheet Pan Dinner is a breezy one-pan meal that brings together tender chicken, sweet apples, and crispy Brussels sprouts. Yum!
It’s super easy to make! Just toss everything on a sheet pan and let the oven do its magic. Plus, the mix of flavors makes dinner exciting. Who knew healthy could taste so good?
Key Ingredients & Substitutions
Chicken Thighs: Bone-in thighs keep the meat juicy and flavorful. If you need a lower-fat option, skinless breasts work, but they may cook faster, so adjust the time accordingly!
Brussels Sprouts: They add great texture and flavor. If you can’t find Brussels sprouts, you could use green beans or broccoli instead; just keep an eye on the cooking time for tenderness.
Apples: Granny Smith offers a nice tartness. You can swap in another apple variety, like Fuji or Gala, which are sweeter. Just avoid soft apples that may turn mushy when baked.
Bacon: This adds a savory crunch. For a healthier option, you might use turkey bacon or even skip it altogether, though it will change the flavor slightly.
Thyme: Fresh thyme really brightens the dish, but dried works too. A good rule of thumb is to use one-third the amount of dried if you’re substituting.
How Can I Ensure the Chicken is Juicy and Cooked Perfectly?
One trick to keeping chicken juicy is to not overcook it. Use a meat thermometer to check for an internal temperature of 165°F (74°C). It’s also a good idea to let the chicken rest after cooking so the juices redistribute.
- Pat the chicken dry to help it brown better.
- Make sure the chicken is evenly spaced on the pan to allow air circulation.
- If using different cut sizes, cut the larger pieces smaller to keep everything cooking evenly.
By following these tips, you’ll have perfectly cooked chicken that pairs wonderfully with your delicious veggies and apples!
Chicken, Apple and Brussels Sprout Sheet Pan Dinner
Ingredients You’ll Need:
For The Chicken:
- 4 bone-in, skinless chicken thighs
For The Veggies:
- 3 cups Brussels sprouts, trimmed and halved
- 2 medium apples (such as Granny Smith or Honeycrisp), cored and chopped into bite-size pieces
For Flavor:
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper to taste
For Garnish:
- Fresh thyme sprigs (optional)
How Much Time Will You Need?
This delicious sheet pan dinner will take about 15 minutes for prep and 35-40 minutes for roasting, making a total of around 1 hour to enjoy a tasty meal! Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures it’s hot enough to give everything a nice crisp as it bakes. Line a large baking sheet with parchment paper or give it a quick spray with cooking spray for easier cleanup.
2. Prepare the Veggies and Apples:
In a big bowl, throw in your halved Brussels sprouts, chopped apples, and chopped bacon. Drizzle it all with 1 tablespoon of olive oil and add half of your minced garlic (saving the other half for later). Sprinkle in 1/2 teaspoon of thyme, along with salt and pepper. Toss everything together until well mixed—this will help all those lovely flavors blend!
3. Spread It Out:
Transfer the Brussels sprout and apple mixture to your prepared baking sheet, spreading it out into a single layer. This helps everything cook evenly and get that nice golden finish.
4. Prepare the Chicken:
Take your chicken thighs and pat them dry with paper towels (this helps them brown better). Brush or rub the remaining olive oil on them. Then, season with the remaining minced garlic, thyme, salt, and pepper. Make sure they’re coated well for maximum flavor!
5. Nestle the Chicken In:
Place the chicken thighs on the baking sheet, skin side up, nestled among the Brussels sprouts and apples. Make sure there’s space for everything to cook nicely!
6. Roast Away:
Pop the baking sheet into the preheated oven and roast for 35-40 minutes. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and everything else is fork-tender and caramelized.
7. Crisp It Up (Optional):
If you like crispy skin on your chicken, simply turn on the broiler for an additional 2-3 minutes at the end of cooking. Just keep an eye on it to avoid burning!
8. Let It Rest and Serve:
Once it’s out of the oven, give it a few minutes to rest. This helps lock in the juices. If you’re feeling fancy, garnish with fresh thyme sprigs before serving!
Enjoy your hearty and flavorful Chicken, Apple, and Brussels Sprout Sheet Pan Dinner—the best part? All made on one sheet pan for easy cleanup!
Can I Use Different Types of Chicken in This Recipe?
Yes, you can use other chicken parts, such as breasts or drumsticks. Just remember that cooking times may vary; breast meat cooks faster, so check for doneness earlier to avoid drying it out.
What Can I Substitute for Brussels Sprouts?
If you’re not a fan of Brussels sprouts, try using green beans or broccoli instead! Just be mindful of their cooking times, as they may cook faster than Brussels sprouts and could need less roasting time.
How Can I Make This Recipe Healthier?
To make this dish lighter, you can use skinless chicken breasts and reduce or omit the bacon. You can also replace olive oil with a lighter option like vegetable broth for roasting while still getting great flavor!
How Do I Store Leftovers?
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through. If the chicken seems dry, add a splash of broth or water to keep it moist!
