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September Recipe of the Month: Harvest Chicken & Veggie Sheet Pan Bake

Harvest Chicken & Veggie Sheet Pan Bake

Welcome fall with this one-pan wonder featuring roasted chicken, earthy root veggies, and warm autumn spices. It’s hearty, healthy, and perfect for cozy weeknight dinners or easy meal prep as the seasons shift.
Servings 4
Calories 360 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp  Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp fresh rosemary or ½ tsp dried
  • ½ tsp thyme
  • Salt & pepper to taste
  • 1 small turnip, peeled and cubed
  • 1 cup Brussels sprouts, halved
  • 1 small fennel bulb, sliced
  • ½ red onion, sliced
  • Optional: a sprinkle of goat cheese or toasted walnuts to finish

Instructions
 

  • Marinate the chicken: In a bowl, whisk olive oil, apple cider vinegar, Dijon, garlic, rosemary, thyme, salt, and pepper. Coat chicken in marinade and let sit for 15–30 minutes.
  • Prep the veggies: Toss turnip, Brussels sprouts, fennel, and onion in a little olive oil, salt, and pepper.
  • Bake everything: Preheat oven to 400°F. Spread chicken and veggies on a parchment-lined sheet pan. Bake for 25–30 minutes or until chicken is cooked through and veggies are golden.
  • Serve and enjoy: Top with optional goat cheese or walnuts and fresh herbs if desired. Serve warm or store for lunch prep!

Notes

✅ Tip:

Make a double batch—you’ll thank yourself later. This reheats beautifully and tastes even better the next day.