You are going to love this Harvest Chicken Bake! It is a super easy, cozy, one pan meal. Tender sweet potatoes, fresh brussel sprouts, and juicy chicken are tossed with warm, fall spices and baked until golden and delicious!
One pan meals are my go to when I want a healthy, balanced meal without all the fuss. I love using seasonal produce and spices to create warm, comforting dishes. It’s happiness in a pan!
Whether you use bone-in chicken thighs or boneless chicken breasts, you won’t be disappointed! You’ll savor the full flavor of the chicken, roasted vegetables, warm spices, that touch of maple syrup, and the toasty crunch of walnuts. It’s a party in your mouth!
How to Make Harvest Chicken Bake
- Preheat oven to 400°F. Spray a 9”x13” baking dish with non-stick cooking spray.
- Mix spices (smoked paprika, garlic powder, cinnamon, nutmeg, thyme, salt, and pepper) in a small bowl.
- In a medium bowl, add sweet potatoes and brussel sprouts. Drizzle with 2 Tbsp. of olive oil and toss with ⅔ of the spice mixture. Toss well to coat. Pour into the baking dish.
- Pat chicken dry. Drizzle with the remaining 1 Tbsp. olive oil and season with the remaining spice blend.
- Nestle the chicken on top of the vegetables. Drizzle the entire dish with the ¼ cup of maple syrup.
- Bake for 30 minutes and add the chopped walnuts. Bake for an additional 10 minutes or until the internal temperature of the chicken reaches 165°F and vegetables are tender.
- Enjoy!
Prefer boneless chicken breast?
Prepare vegetables and bake for 15 minutes. Brush 4 boneless breasts with olive oil and season with the spice blend. Add the seasoned, boneless chicken breast and maple syrup on top of the vegetables. Proceed with the rest of the directions above, baking chicken until it reaches 165°F and vegetables are tender.
Harvest Chicken Bake
Ingredients
Ingredients:
- 4 large bone-in chicken thighs
- 1 large sweet potato approximately 1 lb. peeled and diced into 1” cubes
- 12 oz. brussel sprouts washed, trimmed, and halved (quarter if larger)
- 3 Tbsp. olive oil divided
- 1 Tbsp. smoked paprika
- ]1 tsp. garlic powder
- 1 tsp. cinnamon
- ½ tsp. ground nutmeg
- 1 tsp. dried thyme
- 1 tsp. sea salt
- 1 tsp. pepper
- ¼ cup pure maple syrup
- ¼ cup coarsely chopped walnuts
Instructions
Instructions:
- Preheat oven to 400°F. Spray a 9”x13” baking dish with non-stick cooking spray.
- Mix spices (smoked paprika, garlic powder, cinnamon, nutmeg, thyme, salt, and pepper) in a small bowl.
- In a medium bowl, add sweet potatoes and brussel sprouts. Drizzle with 2 Tbsp. of olive oil and toss with ⅔ of the spice mixture. Toss well to coat. Pour into the baking dish.
- Pat chicken dry. Drizzle with the remaining 1 Tbsp. olive oil and season with the remaining spice blend.
- Nestle the chicken on top of the vegetables. Drizzle the entire dish with the ¼ cup of maple syrup.
- Bake for 30 minutes and add the chopped walnuts. Bake for an additional 10 minutes or until the internal temperature of the chicken reaches 165°F and vegetables are tender.
- Enjoy!