Description
A cozy one-pan dinner featuring juicy chicken breasts, caramelized sweet potatoes, and crisp Brussels sprouts, all seasoned with warm autumn spices. Perfect for a weeknight meal that feels like a hug.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Optional: 1 tablespoon maple syrup for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, combine sweet potatoes and Brussels sprouts. Drizzle with 2 tablespoons olive oil, and sprinkle with half of the thyme, rosemary, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 15 minutes.
- Meanwhile, rub the chicken breasts with the remaining 1 tablespoon olive oil and season with the remaining herbs and spices.
- After 15 minutes, remove the baking sheet from the oven and push the vegetables to one side. Place the seasoned chicken breasts on the other side. If desired, drizzle maple syrup over the vegetables.
- Return to the oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Let the chicken rest for 5 minutes before slicing. Serve hot, garnished with fresh herbs if desired.
Notes
You can customize the seasonings to taste. Try adding a pinch of cinnamon or nutmeg for extra fall flavor. For a complete meal, serve with a side salad or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Main
- Cuisine: American