Paleo Harvest Sheet Pan Dinner

 

 

 Paleo
Dairy-Free
Gluten-Free

Things have been incredibly busy now that September is almost over! I am in the midst of 3 of my Masters courses, taking 3 courses to finish a respiratory educator course, 1 course for smoking cessation AND working on this blog in my free time. It’s been good to get back into a routine again, but I’m definitely still adjusting to the busy schedule!

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This sheet pan dinner has quickly become one of our go to meals, because it is so easy to make and has minimal clean up afterwards! You can even prep all the veggies and marinade before baking, that way when you get home from work you can just throw everything together and have dinner on the table in less than an hour!

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The marinade is what really makes this dish taste like fall! I discovered last fall, how much I love the combination of maple and sage! The marinade gives the veggies a wonderfully, slightly sweet and cinnamon flavor that works so well. It’s also delicious with the chicken!

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What do I need to make this paleo Harvest Sheet Pan dinner?
  • Chicken thighs or drumsticks – we got ours from Trulocal!
  • Sweet potato
  • Brussels sprouts
  • Apples
  • Red onion
  • Maple syrup
  • Red wine vinegar
  • Sage
  • Thyme
  • Rosemary
  • Sea salt
  • Pepper
  • Cinnamon
  • Garlic
  • Avocado oil
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Servings:

4

Prep Time:

15 minutes

Cook Time:

35-40 minutes

Total Time:

50-55 minutes

Ingredients:

  • 4 bone-in/skin-on chicken thighs or drumsticks
  • 1 large sweet potato
  • 2 cups of Brussels sprouts – mine were large so I quartered them
  • 2 apples, peeled and cut into wedges (about 1/2 inch wide) – I used Fuji
  • 1 small red onion, diced

Marinade:

  • 3 tablespoons of maple syrup
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon of fresh sage, minced
  • 1/2 tablespoon of fresh rosemary, minced
  • 1/2 tablespoon of fresh thyme, minced
  • 3 cloves of garlic, minced
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of cinnamon
  • 1/3 cup of avocado oil

Instructions:

Step 1

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or foil, and set aside

Step 2

Whisk together all of the marinade ingredients. Pour half of the marinade over your chicken in a bowl or zip-lock bag to marinate while you prepare the remaining ingredients. Reserve the remaining half of the marinade and set aside

Step 3

Peel and cut your sweet potato into approximately 1-inch cubes. Place into a large bowl. Place your quartered Brussels sprouts in the large bowl with the prepared apple and diced onion

Step 4

Pour the remaining marinade over your veggie mixture and toss to coat. Pour your veggie mixture onto your prepared sheet pan. Place marinaded chicken on top of veggies – you can drizzle the leftover chicken marinade on top of the veggies and chicken here if you like

Step 5

Place pan in the oven, and bake for 35-40 minutes until your chicken is cooked thoroughly – this will depend on the size of the pieces of chicken used

Step 6

Let rest in the pan for a few minutes before serving. Enjoy!

Notes:
  1. It’s truly up to you if you want to use thighs or drumsticks. I’ve tried both and they both turn out great!
  2. Store leftovers in the refrigerator for 3-4 days
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Hi! I’m Melissa

I create recipes made with good and good for you ingredients. I can’t wait to share with you!

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