Chicken, Apple & Brussels Sprouts Sheet Pan Dinner

By My Stir Crazy Kitchen
January 22, 2018
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Author Notes: I was really inspired by some Brussels Sprouts we ordered at a fancy steak house recently, and they served them with diced apples, which was unexpected but so perfect. What a combination!My Stir Crazy Kitchen

Serves: 5

  • 6 boneless, skinless chicken thighs
  • 2 cups brussels sprouts, halved
  • 1 red apple, 1-inch cubes
  • 4 ounces pancetta
  • 2 tablespoons olive oil
  • 1 teaspoon rosemary (or favorite herb), minced
  • salt & pepper
  1. Preheat oven to 425F.
  2. Toss pancetta, apples and brussels sprouts with 1 Tbsp of olive oil and the minced herbs.
  3. Spread in a single layer on the sheet pan.
  4. Create space on the pan for the chicken thighs. Toss the chicken with the remaining 1 Tbsp of oil and place on the sheet pan.
  5. Sprinkle with salt and pepper.
  6. Bake for 40-45 minutes (stirring the brussels mixture every 15 minutes).
  7. Serve alone or with rice/salad.

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