This tasty sheet pan dinner is all about juicy chicken, crunchy Brussels sprouts, and sweet apples. It’s a meal that cooks all in one pan, making cleanup a breeze!
I love how simple it is to throw everything on a sheet pan and let the oven do the work. It’s quick, hearty, and perfect for busy nights!
Key Ingredients & Substitutions
Chicken Thighs: I always go for bone-in, skin-on chicken thighs. They stay juicy and flavorful during cooking. If you prefer a leaner option, use boneless, skinless thighs or even chicken breasts, but adjust cooking times for breasts as they cook faster.
Brussels Sprouts: Fresh Brussels sprouts work best for this recipe. If you can’t find them, you might use green beans or asparagus instead. Just remember cooking times may vary, so keep an eye on them.
Apples: Honeycrisp or Gala apples are fantastic for a balance of sweetness and tartness. For a different flavor twist, try Granny Smith apples for more tartness or Fuji for extra sweetness.
Bacon: This is optional, but it adds a yummy crunch. If you’re looking for a healthier version, you can skip it, or substitute turkey bacon for a lower fat option.
How Do I Achieve Perfectly Roasted Brussels Sprouts?
The key to great Brussels sprouts lies in even roasting. When they’re halved, they need space to crisp up. If they’re crowded on the pan, they’ll steam instead of roast.
- Use a large baking sheet, and spread the veggies in a single layer.
- Roast at 400°F (200°C) to ensure they caramelize nicely. Check them halfway through and give them a stir for even cooking.
- Keep an eye on the time; you want them tender and slightly browned, about 35-45 minutes total.
Tips for Juicy Chicken Thighs
For juicy chicken, start with a good sear. Pat the thighs dry to get nice browning. Season generously with salt and pepper, and make sure to place them skin side up for the best results.
- Pretreat the chicken with olive oil to help the skin crisp up.
- If you want that perfect golden crispy skin, consider broiling the chicken for a few minutes at the end of cooking.
Following these tips and techniques will help you create a delicious meal that’s easy and comforting! Enjoy your cooking!
Chicken, Apple and Brussels Sprout Sheet Pan Dinner
Ingredients
Main Ingredients:
- 4 bone-in, skin-on chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 2 medium apples (such as Honeycrisp or Gala), cored and chopped into chunks
- 4 slices bacon, chopped (optional)
- 1 medium onion, sliced
Dressing and Seasoning:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme or 4 sprigs fresh thyme
- 1 tsp dried rosemary (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious dinner will take about 10 minutes to prep and around 35-45 minutes to cook. In no time, you’ll have a hearty meal ready to enjoy without much fuss!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will help ensure your chicken gets nice and crispy!
2. Prepare the Vegetables:
In a large bowl, mix together the halved Brussels sprouts, chopped apples, sliced onion, and chopped bacon if you’re using it. Drizzle with 1 tablespoon of olive oil, apple cider vinegar, half of the minced garlic, a good pinch of salt, and some freshly ground black pepper. Toss everything together until well coated.
3. Arrange on the Sheet Pan:
Spread the veggie and apple mixture in a single layer on a large rimmed sheet pan. Make sure there’s plenty of space for them to roast evenly!
4. Season the Chicken:
Pat your chicken thighs dry with paper towels—this helps the skin crisp up nicely. Season them generously on both sides with salt, pepper, thyme, rosemary (if you’re using it), and the remaining minced garlic.
5. Add the Chicken to the Pan:
Drizzle the chicken thighs with the last tablespoon of olive oil. Arrange them skin-side up right on top of the Brussels sprouts and apples on your sheet pan.
6. Roast to Perfection:
Place the pan in the oven and roast everything together for about 35-45 minutes. You want the chicken to reach an internal temperature of 165°F (75°C), and the Brussels sprouts should be tender and caramelized on the edges.
7. Broil for Extra Crispiness:
If you like your chicken skin extra crispy, switch the oven to broil for the last 3-5 minutes. Just keep an eye on it so nothing burns!
8. Rest and Serve:
Once done, take the sheet pan out of the oven and let it rest for a few minutes. This will keep everything juicy! Serve warm directly from the pan for a delicious and easy dinner!
This meal combines tender roasted chicken, flavorful Brussels sprouts, sweet and tart apples, and a touch of savory bacon for a fantastic one-pan dinner experience. Enjoy your feast!
Can I Use Different Chicken Cuts for This Recipe?
Absolutely! You can substitute bone-in, skin-on chicken thighs with drumsticks or even chicken breasts. Just keep in mind that breasts will cook faster, so check them for doneness a bit earlier!
Is It Possible to Make This Dish Without Bacon?
Yes, you can omit the bacon if you prefer a lighter version or are looking for a meat-free option! The recipe will still be delicious with the flavors of the chicken and vegetables shining through.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain that crispy texture, or microwave if you’re in a hurry!
Can I Add Other Vegetables?
Definitely! Feel free to mix in other vegetables like carrots, sweet potatoes, or green beans. Just be mindful of their cooking times, as some might need a little longer or shorter than Brussels sprouts.