This Sheet Pan Rosemary Chicken and Sweet Potato recipe makes the perfect weeknight dinner- healthy, flavorful, and easily made all on one pan!
I’m going to shoot it to you straight. I’m typing this up while sitting in my reclined driver’s seat in a grocery store parking lot during the 45 minutes I have while the girls are in theater class before I snag them and head to the soccer field. So if you’re picturing me leisurely chopping sweet potatoes while the girls nap, let me assure you that is not our dinner situation anymore.
I miss the days of more leisurely cooking and have no doubt I’ll welcome them back at some point, but dinners nowadays are focused on two goals:
- Efficiency.
- Healthy while also being well-accepted by the whole family.
I note efficiency because it doesn’t always mean super quick. Sometimes it means setting up a slow cooker meal in the morning. Have you checked out my ultimate list of kid-approved crock pot recipes yet?
Sometimes it snack plates. Sometimes it is a meal with components I can prep ahead of time and assemble while the girls kick off their cleats and head to go shower.
This sheet pan rosemary chicken recipe falls into the latter category. I can chop the sweet potatoes and trim the Brussels sprouts at any point that day, or even the day before. I know reading “food processor” can sometimes mean immediate elimination from the list, but it’s just a quick couple pulses and it’s worth it because it gives the meal some serious flavor (Parmesan!) and added nutrition and texture (walnuts!).
I really enjoy food, so while this season of life may require a few alterations to my typical cooking preferences, I don’t feel I have to sacrifice eating good quality for convenience. (*Most* days, that is… I waved the white flag and took the girls through Chick-Fil-A a few weeks back at 8:20 PM after soccer and it was the totally right choice for all of us.)
I digress…
A few more notes on this recipe:
- While it will totally fit on one sheet pan, I sometimes spread it between two parchment-lined sheet pans to keep a spread out single layer (it helps with crispness)
- This is whole family approved. I honestly wasn’t sure what the girls would think, but I gave them the chicken pieces with the most walnut and Parmesan topping and they gobbled it up
- Don’t forget to hit broil for a few minutes at the end to really crisp up the chicken!
If you make it will you share with and let me know? And from my busy family to yours, I hope you enjoy this recipe!
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Sheet Pan Rosemary Chicken Recipe
- Yield: 4 servings 1x
Description
This Sheet Pan Rosemary Chicken and Sweet Potato recipe makes the perfect weeknight dinner- healthy, flavorful, and easily made all on one pan!
Ingredients
¾ cup walnuts
½ cup grated Parmesan cheese
2 tsp dried rosemary
1 tsp salt
3 cups sweet potatoes, peeled and diced
1 tbsp olive oil
1 tbsp lemon juice
2 large boneless skinless chicken breasts (about 1.5 pounds)
1 cup Brussels sprouts, halved or quartered*
1 tbsp olive oil
1 tbsp lemon juice
Instructions
Preheat oven to 400°F
Add the walnuts, Parmesan cheese, rosemary and salt to the bowl of your food processor
Process on high until all of the walnuts are ground and the mixture is fine
Set aside 5 tablespoons and then pour the remaining mixture into a low, shallow bowl
Put the sweet potatoes in a large bowl, add 1 tbsp olive oil, 1 tbsp lemon juice and 3 tbsp of the rosemary walnut mixture, toss to evenly coat
Spray a large baking sheet with non-stick spray (or use parchment paper)
Pour the sweet potatoes onto the tray and spread them into a single layer
Put the pan in the oven to bake for 20 minutes
While the sweet potatoes are baking prep the chicken and Brussels sprouts
Pan the chicken breasts dry
Using a sharp knife, slice the breasts in half so they are half the thickness
Working 1 piece at a time, dip the breasts into the rosemary walnut mixture in the shallow bowl, coat completely on both sides, set aside
In the same bowl you used for the sweet potatoes add the brussel sprouts
Add 1 tbsp olive oil and 1 tbsp lemon juice, toss
Add the remaining 2 tbsp of rosemary walnut mixture, toss to coat
After 20 minutes, remove the pan from the oven
Make room on the tray for the chicken breasts among the sweet potatoes
Finally add the Brussels sprouts, scattered where you have room**
Put the tray back in the oven to bake 15 minutes
After 15 minutes switch the oven to broil, broil for 2-3 minutes to brown the chicken
Remove tray from the oven and serve the chicken over the sweet potatoes and Brussels sprouts
Notes
*depending on the size either slice them in half or into quarters
**Some of the Brussels sprouts will be on top of sweet potatoes
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- One Pot Greek Chicken with Lemon Rice (only one pot to clean!)
Diana says
This looks scrumptious! Any thoughts on a switch from walnuts….pecans, maybe?
Brittany Dixon says
I think pecans could work beautifully for this!