Sheet-Pan Chicken with Apples and Brussels Sprouts

Ingredients

0 of 14 out on the counter

• 12 oz baby red potatoes, halved
• 12 oz Brussels sprouts, trimmed and halved
• 1 small red onion, cut in wedges
• 2 tbsp olive oil
• ½ tsp salt, divided
• 1½ lb boneless skinless chicken breasts, pounded to ¾ in thick
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp garlic powder
• ½ tsp ground sage
• ½ tsp black pepper
• 2 crisp apples, cored and cut in ½-in wedges
• 1 tbsp cider vinegar
• Parchment paper

All set! Everything is out. Time to bake.

Method

1. 1Heat the oven to 425 °F with a rack in the middle. Line a 13 × 18 in sheet pan with parchment.
2. 2Toss the potatoes with 1 tbsp of the oil and ¼ tsp of the salt. Spread them cut side down on the pan and roast 10 minutes.
3. 3Toss the Brussels sprouts and onion with the rest of the oil and ¼ tsp salt. Add them to the pan, sprouts cut side down.
4. 4Mix the paprika, thyme, garlic powder, sage and pepper. Pat the chicken dry and press the mix onto both sides. Set the chicken in the middle of the pan, between the vegetables.
5. 5Roast 12 minutes. Add the apples around the chicken and roast 10 to 12 minutes more, until the thickest part of the chicken reads 165 °F and the sprouts are browned. Oven heat is the same at altitude.
6. 6Let the chicken rest 5 minutes, then slice. Sprinkle the vinegar over the pan and serve.
7. 7Cool leftovers no more than 2 hours, then refrigerate. Reheat each serving to 165 °F.