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Sheet Pan Rosemary Chicken Recipe

  • Author: Brittany Dixon
  • 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!


Scale

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