When I was scheming of a hearty, fall-inspired dinner and I pulled this creation out of the oven, the first thing that came to mind was, “NAILED IT”. The second thing was, “I NEED to share this autumn roasted veggie sheet pan chicken with craisins – immediately!”
There are so many good things going here, it’s hard to highlight just one. I’ll try to do a CliffsNotes version:
- EASY: cut, coat, bake. Really – that’s it. Find your favorite cutting board (mine is this plastic, red thing that looks like it should have been thrown out five years ago), chop the leeks, Brussels sprouts, and sweet potatoes. Throw it all on a baking sheet, coat with oil, add chicken, and bake. See? Simple.
- TASTY: by adding a few herbs, a little salt, and a sweet addition of dried cranberries (aka craisins), it’s a meal that really doesn’t need to be amped up with any extras. Everything combines SO well, it’s hard to believe it is so minimalistic.
- HEALTHY: veggies + chicken. Seriously you can’t get healthier than that! This ‘lil dinner creation is gluten free, paleo, and whole30 compliant too!
- PRETTY: am I right?! If this does’t look like fall, I seriously don’t know what does.
- LEFTOVERS: heck yeah it makes great leftovers, but even better yet, this meal can be transformed! I reheat any extra roasted veggies and serve with my morning eggs.
Aren’t those the best CliffsNotes ever? Seriously – pretty much sums it all up. I wish CliffsNotes did that for me in college. How come the professors NEVER quizzed on CliffsNotes? I’m still bitter about it. Remember studying on Sunday nights, reading chapter by chapter, then closing the book and saying to yourself, “what did I just read?”. Did that happen to ANYONE else? So demoralizing. My sister is currently a college student, so I am reminded of what Sunday evenings in college were like by her depressing Snapchat stories of papers upon papers and books stacked to the ceiling. I tell her she WILL enjoy Sunday evenings again – just not while in college.
Now I love Sunday evenings, ESPECIALLY this time of year. Football, lounging around, mulled wine, and autumn roasted veggie sheet pan chicken with craisins. Comfort meal – healthified. Now that’s the main CliffsNote point for this beauty.
To make this winner winner chicken dinner, peel one large or two medium sweet potatoes and cut into 1 1/2″ cubes. Wash and slice the brussels sprouts in half, and slice one leek into thin ribbons. Throw it all on a baking sheet and coat with the olive oil, thyme, salt, and cinnamon. Next, add the chicken thighs to the top, coating with the reserved olive oil, salt, and fresh rosemary (optional). Bake at 450 degrees for only 30 minutes.
Yup, 30 minutes to make a meal the entire family will love. But don’t forget to add my favorite part – those sweet craisins! I sprinkled them on top at the 25-minute mark, just enough to get them soft and warm. You could substitute for any dried cranberry brand, or use raisins as an alternative.
A complete, healthy meal that doesn’t require studying or hours of prep. This autumn roasted veggie sheet pan chicken with craisins will be one you come back to over and over again. Heck, you might even read the recipe and remember what it was you just read. See, those study skills paid off!
Love hearty ‘throw-and-bake’ type of meals? Then you have to try this potato and fennel baked chicken casserole and this whole30 cream of celery and mushroom baked chicken.
- 4-6 chicken thighs
- 3 cups cut and cubed sweet potatoes
- 1 sliced leek
- 2 pounds Brussels sprouts, halved
- 4 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon cinnamon
- 1 tablespoon fresh rosemary (optional)
- ½ cup dried cranberries or craisins + a few drops of olive oil
- Preheat oven to 450 degrees
- Peel and cut the sweet potato into 1½" cubes, half the Brussels sprouts, and slice the leek. Arrange evenly on baking sheet
- Combine 2 tablespoons olive oil, ½ teaspoon salt, dried sage, thyme, and cinnamon. Drizzle over vegetables, coating evenly
- In a separate bowl, combine the remaining 2 tablespoons olive oil, ½ teaspoons salt, and fresh rosemary. Place the chicken thighs in the olive oil mixture then arrange on top of vegetables
- Place into the oven and bake for 25 minutes
- Before adding the craisins at the 25-minute mark, coat them lightly with a few drops of olive oil
- Take the sheet pan chicken out of the oven and add the craisins
- Bake an additional 5 minutes
I don’t eat chicken but I love all those roasted fall veggies-yum!
The roasted veggies are definitely the best best part 😉
Roasted veggies are my fave! This meal is right up my alley!
THE BEST. Especially root veggies – so so nom!
thank you for sharing this!! i have so many chicken thighs in the fridge and definitely need to get on cooking them! These look delish!
Rachel | http://www.theconfusedmillennial.com
Oh heeeeey, this is your meal girlfriend! Thanks for stopping by 🙂
Don’t you love a meal you can thrown in one pan and have it come out so delicious.
Yup! It’s just one of life’s simple pleasures!
Love a simple one sheet meal!
YES, especially when you don’t want to spend a ton of time in the kitchen!
Chrissa, this looks DELICIOUS! Seriously perfect for fall. Can’t wait to make this for dinner tonight 🙂
Thanks so much Isabel! I hope you love it as much as we do!
I LOVE brussel sprouts and sweet potatoes together. Cooking things on a sheet pan sure does make things easy!!
ME TOO. I feel like pairing the two gives the Brussels sprouts more ‘oomph’. Easy is the name of the game, right?! Thanks Kerri.
YES, I love those Sunday nights with comforting, yummy simple dinners like this. Roasted veggies are just so good, and roasted chicken is a good addition. I love that you added craisins to it too.
Thanks Emily! Sounds like lazy Sunday evenings are totally our jam 😉
This looks so good! I’ve got some chicken thighs in my fridge now for this!
Perfect timing!! Enjoy Carmy!
What a great idea! I can not wait to try this, it sounds like a wonderful meal!!
Thanks Angela! I hope you do!
This looks so delicious! My kiddos have been more and more inclined to try out new veggies lately so I may give this a try! 😉
The craisins may help spark their interest?!?! Good luck Cara 🙂
I love one pan dinners like these with veggies and protein all in one!! Super easy and yummy!
Me too. It’s a complete dinner that’s just so easy to throw together!
One of my favorite veggie combos! Will have to try adding salmon to it now that I see this since my husband is the only one in the family that likes chicken. I’m not vegan anymore but can’t get over the texture and tastes of some but like my seafood.
Oh let me know how that turns out Sarah!
I love one pan meals, and this one looks so easy and perfect for fall! Delish!
Fall is the best for foods, don’t you agree?!
I am obsessed with ALL things fall and one pan dinners! I’ve basically been eating something similar to this for the past month but I need to add in some crasians too! This is one EPIC dinner 🙂
Thanks girl. Great minds think alike. Root veggies and protein = dinner amazingness!!
I can never get tired of roasted vegetables like this! Always in style! Always yummy!
Yep agreed. Sweet potatoes and Brussels sprouts rule my life!
I love roasted veggeis in general, but roasted sprouts and sweet potatoes are on the top of the list. Plus, this recipe looks stellar, thanks for sharing!!
My favs. Fav fav favs. Hands down Thanks Abbey.
Ok, I am putting this right on our meal plan! It sounds SO GOOD, and I can’t wait to try it. I love a one pan meal and this has all of my favorite things and flavors in one dish.
YAY! I hope you love it as much as we do Kristin! All the flavors are so nummy together. One pan meals are where it’s AT!
perfect! and i love that it all cooks on one sheet! i especially like the idea of the leftovers with eggs!
Leftovers seriously save the day for me when it comes to breakfast and lunches during the week!
I loooove roasting veggies! This recipe would be perfect for the vegetarians/meat eaters in my family! Such an easy way to add a meat option!
RIGHT?! Roasting veggies (especially root veggies) gives them such a better flavor than boiling or steaming!
Chicken thighs are TOTES underrated! You really can’t mess them up 🙂 this looks DELICIOUS for fall and winter roasting 🙂
YES seriously! They never ever turn out dry. And they are cheap cheap! Thanks girl xo
I love this recipe! I roast down several sheet pans of different veggies each week to get us through the week. Sheet pan dinners have become one of my favorite ways to make healthy dinners for our busy schedule.
That’s such a great idea and meal prepping at its best!! You are a rockstar!
This looks amazing! My roommate and I are actually trying to do Meatless Mondays and I think this would be a great option for us, without the chicken of course. xx Merisa | Monogrammed Magnolias
Yes! A great idea Merisa. You could even sprinkle a few sliced almonds on top after baking for a little extra extra somethin’ 😉
Roasted is my favorite way to enjoy fall veggies.
This looks so good and absolutely scrumdiddlyuptious that I cannot WAIT to see what you come up with for thanksgiving!!!!
Danielle | http://www.FollowMyGut.com <3
Oh you are so sweet Danielle! I have some goodies in store so stay tuned!! xo
Craisins are my weakness when I hit the salad bar. YUM!
I KNOW! I need a little sweet in my salads too 😉