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You are here: Home / Physical Kitchness / Autumn Roasted Veggie Sheet Pan Chicken with Craisins

Autumn Roasted Veggie Sheet Pan Chicken with Craisins

10 Oct

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!”

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This paleo and whole30 sheet pan chicken meal is made with roasted sweet potatoes, brussels sprouts, leeks, and dried cranberries. Just 30 minutes for the perfect healthy fall meal

There are so many good things going here, it’s hard to highlight just one. I’ll try to do a CliffsNotes version:

  1.  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.
  2. 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.
  3. HEALTHY: veggies + chicken. Seriously you can’t get healthier than that! This ‘lil dinner creation is gluten free, paleo, and whole30 compliant too!
  4. PRETTY: am I right?! If this does’t look like fall, I seriously don’t know what does.
  5. 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.

Sweet potatoes, leeks, brussels sprouts and dried cranberries roasted with chicken thighs makes a full flavor, easy weekday meal. Paleo and Whole30 compliant

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.

SO easy to make and throw in the oven for 30 minutes. Autumn roasted veggie sheet pan chicken with craisins

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.

Seriously the BEST 30-minute fall meal. Roasted veggies combined with craisins, topped with chicken thighs. It's paleo and whole30 compliant too!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.

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Autumn Roasted Veggie Sheet Pan Chicken with Craisins

This paleo and whole30 sheet pan chicken meal is made with roasted sweet potatoes, brussels sprouts, leeks, and dried cranberries. Just 30 minutes for the perfect healthy fall meal

★★★★★

4.7 from 3 reviews

  • Author: Physical Kitchness
  • Yield: 4 servings 1x
Scale

Ingredients

  • 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
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon
  • 1 tablespoon fresh rosemary (optional)
  • 1/2 cup dried cranberries or craisins + a few drops of olive oil

Instructions

  1. Preheat oven to 450 degrees
  2. Peel and cut the sweet potato into 1 1/2″ cubes, half the Brussels sprouts, and slice the leek. Arrange evenly on baking sheet
  3. Combine 2 tablespoons olive oil, 1/2 teaspoon salt, dried sage, thyme, and cinnamon. Drizzle over vegetables, coating evenly
  4. In a separate bowl, combine the remaining 2 tablespoons olive oil, 1/2 teaspoons salt, and fresh rosemary. Place the chicken thighs in the olive oil mixture then arrange on top of vegetables
  5. Place into the oven and bake for 25 minutes
  6. Before adding the craisins at the 25-minute mark, coat them lightly with a few drops of olive oil
  7. Take the sheet pan chicken out of the oven and add the craisins
  8. Bake an additional 5 minutes

 

 

Paleo and whole30 sheet pan chicken meal is made with roasted sweet potatoes, brussels sprouts, leeks, and dried cranberries. Just 30 minutes for the perfect healthy fall meal!
Chrissa
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51 Comments Filed Under: Dinner, Physical Kitchness, Recipes, Whole30 Tagged With: brussels sprouts, chicken, paleo, sweet potatoes, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Deborah @ Confessions of a mother runner says

    October 10, 2016 at 5:55 am

    I don’t eat chicken but I love all those roasted fall veggies-yum!

    Reply
    • Chrissa says

      October 10, 2016 at 4:11 pm

      The roasted veggies are definitely the best best part 😉

      Reply
  2. Steph says

    October 10, 2016 at 6:29 am

    Roasted veggies are my fave! This meal is right up my alley!

    Reply
    • Chrissa says

      October 10, 2016 at 4:11 pm

      THE BEST. Especially root veggies – so so nom!

      Reply
  3. Rachel Ritlop says

    October 10, 2016 at 6:40 am

    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

    Reply
    • Chrissa says

      October 10, 2016 at 4:09 pm

      Oh heeeeey, this is your meal girlfriend! Thanks for stopping by 🙂

      Reply
  4. candy says

    October 10, 2016 at 7:00 am

    Don’t you love a meal you can thrown in one pan and have it come out so delicious.

    Reply
    • Chrissa says

      October 10, 2016 at 4:09 pm

      Yup! It’s just one of life’s simple pleasures!

      Reply
  5. linda spiker says

    October 10, 2016 at 7:09 am

    Love a simple one sheet meal!

    ★★★★★

    Reply
    • Chrissa says

      October 10, 2016 at 4:03 pm

      YES, especially when you don’t want to spend a ton of time in the kitchen!

      Reply
  6. Isabel Eats says

    October 10, 2016 at 7:20 am

    Chrissa, this looks DELICIOUS! Seriously perfect for fall. Can’t wait to make this for dinner tonight 🙂

    Reply
    • Chrissa says

      October 10, 2016 at 4:02 pm

      Thanks so much Isabel! I hope you love it as much as we do!

      Reply
  7. Kerri McGrail says

    October 10, 2016 at 7:48 am

    I LOVE brussel sprouts and sweet potatoes together. Cooking things on a sheet pan sure does make things easy!!

    Reply
    • Chrissa says

      October 10, 2016 at 4:00 pm

      ME TOO. I feel like pairing the two gives the Brussels sprouts more ‘oomph’. Easy is the name of the game, right?! Thanks Kerri.

      Reply
  8. Emily says

    October 10, 2016 at 7:54 am

    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.

    Reply
    • Chrissa says

      October 10, 2016 at 3:59 pm

      Thanks Emily! Sounds like lazy Sunday evenings are totally our jam 😉

      Reply
  9. Carmy says

    October 10, 2016 at 12:55 pm

    This looks so good! I’ve got some chicken thighs in my fridge now for this!

    Reply
    • Chrissa says

      October 10, 2016 at 3:51 pm

      Perfect timing!! Enjoy Carmy!

      Reply
  10. Angela @marathonsandmotivation.com says

    October 10, 2016 at 1:34 pm

    What a great idea! I can not wait to try this, it sounds like a wonderful meal!!

    Reply
    • Chrissa says

      October 10, 2016 at 3:48 pm

      Thanks Angela! I hope you do!

      Reply
  11. cara says

    October 10, 2016 at 1:50 pm

    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! 😉

    Reply
    • Chrissa says

      October 10, 2016 at 3:48 pm

      The craisins may help spark their interest?!?! Good luck Cara 🙂

      Reply
  12. Kayla @ Blondes Have More Run says

    October 10, 2016 at 5:05 pm

    I love one pan dinners like these with veggies and protein all in one!! Super easy and yummy!

    Reply
    • Chrissa says

      October 11, 2016 at 9:44 am

      Me too. It’s a complete dinner that’s just so easy to throw together!

      Reply
  13. Sarah- A Whisk and Two Wands says

    October 10, 2016 at 5:23 pm

    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.

    Reply
    • Chrissa says

      October 11, 2016 at 9:45 am

      Oh let me know how that turns out Sarah!

      Reply
  14. Leah says

    October 10, 2016 at 6:11 pm

    I love one pan meals, and this one looks so easy and perfect for fall! Delish!

    Reply
    • Chrissa says

      October 11, 2016 at 9:47 am

      Fall is the best for foods, don’t you agree?!

      Reply
  15. rachel @ athletic avocado says

    October 10, 2016 at 6:41 pm

    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 🙂

    Reply
    • Chrissa says

      October 11, 2016 at 9:50 am

      Thanks girl. Great minds think alike. Root veggies and protein = dinner amazingness!!

      Reply
  16. Ilka says

    October 10, 2016 at 8:54 pm

    I can never get tired of roasted vegetables like this! Always in style! Always yummy!

    Reply
    • Chrissa says

      October 11, 2016 at 9:51 am

      Yep agreed. Sweet potatoes and Brussels sprouts rule my life!

      Reply
  17. Abbey Sharp says

    October 10, 2016 at 9:11 pm

    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!!

    ★★★★★

    Reply
    • Chrissa says

      October 11, 2016 at 9:51 am

      My favs. Fav fav favs. Hands down Thanks Abbey.

      Reply
  18. Kristin says

    October 10, 2016 at 9:37 pm

    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.

    Reply
    • Chrissa says

      October 11, 2016 at 9:52 am

      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!

      Reply
  19. glenneth says

    October 11, 2016 at 3:30 am

    perfect! and i love that it all cooks on one sheet! i especially like the idea of the leftovers with eggs!

    Reply
    • Chrissa says

      October 11, 2016 at 9:53 am

      Leftovers seriously save the day for me when it comes to breakfast and lunches during the week!

      Reply
  20. Liz @ I Heart Vegetables says

    October 11, 2016 at 4:45 am

    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!

    Reply
    • Chrissa says

      October 11, 2016 at 9:53 am

      RIGHT?! Roasting veggies (especially root veggies) gives them such a better flavor than boiling or steaming!

      Reply
  21. Jess @hellotofit says

    October 11, 2016 at 6:48 am

    Chicken thighs are TOTES underrated! You really can’t mess them up 🙂 this looks DELICIOUS for fall and winter roasting 🙂

    Reply
    • Chrissa says

      October 11, 2016 at 9:55 am

      YES seriously! They never ever turn out dry. And they are cheap cheap! Thanks girl xo

      Reply
  22. Cassandra @ Powered By BLING says

    October 11, 2016 at 7:03 am

    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.

    Reply
    • Chrissa says

      October 11, 2016 at 9:56 am

      That’s such a great idea and meal prepping at its best!! You are a rockstar!

      Reply
  23. Merisa Ferrell says

    October 11, 2016 at 7:56 am

    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

    Reply
    • Chrissa says

      October 11, 2016 at 9:59 am

      Yes! A great idea Merisa. You could even sprinkle a few sliced almonds on top after baking for a little extra extra somethin’ 😉

      Reply
  24. Jill Conyers says

    October 11, 2016 at 2:05 pm

    Roasted is my favorite way to enjoy fall veggies.

    Reply
  25. Danielle says

    October 11, 2016 at 4:44 pm

    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

    ★★★★

    Reply
    • Chrissa says

      October 15, 2016 at 1:32 pm

      Oh you are so sweet Danielle! I have some goodies in store so stay tuned!! xo

      Reply
  26. Tara @ A Daily Dose of Fit says

    October 11, 2016 at 7:14 pm

    Craisins are my weakness when I hit the salad bar. YUM!

    Reply
    • Chrissa says

      October 15, 2016 at 1:30 pm

      I KNOW! I need a little sweet in my salads too 😉

      Reply

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