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Autumn Rainbow Sheet Pan Dinner
Autumn Rainbow Sheet Pan Dinner
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Prep Time:
15 minutes
Cook Time:
27 minutes
Total Time:
102 minutes
One-pan Roasted Chicken with Autumn Vegetables and Apple - a simple and delicious dinner!
Ingredients:
  • 3 chicken breasts, halved
  • 1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
  • 0.5 pound butternut squash, peeled and chopped
  • 0.5 pound fresh brussels sprouts, halved
  • 0.5 pound baby carrots
  • 1 Gala apple - peeled, cored, and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste
Instructions:
  • Place the chicken breast halves in a large resealable plastic bag and generously coat them with the delicious marinade. Chill in the refrigerator for 1 hour to let the flavors seep into the chicken.
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and cover a sheet pan with durable aluminum foil.
  • Spread butternut squash, brussels sprouts, baby carrots, and apple evenly on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper. Lay marinated chicken breasts on top of the vegetable-fruit mixture and pour any remaining marinade from the bag over the chicken.
  • Cook the chicken in the preheated oven until it's no longer pink and the juices run clear, for about 25 to 30 minutes or until an instant-read thermometer inserted into the center reads 165°F (74°C). Then, switch the oven to broil and broil the vegetables until they are lightly browned, for about 2 to 3 minutes.

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