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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
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4.7 from 3 reviews

Ingredients

Scale
  • 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

Find it online: https://physicalkitchness.com/autumn-roasted-veggie-sheet-pan-chicken-with-craisins/