This dish is not only wholesome but also gorgeous!
| Prep Time: | 15 mins |
| Cook Time: | 27 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 42 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 chicken breasts, halved
- 1 (12 ounce) bottle garlic rosemary citrus marinade (such as Stonewall Kitchen®
- ½ pound butternut squash, peeled and chopped
- ½ pound fresh brussels sprouts, halved
- ½ pound baby carrots
- 1 Gala apple – peeled, cored, and cut into 1/2-inch cubes
- 2 tablespoons olive oil
- salt and freshly ground black pepper to taste
Instructions
- Place chicken breast halves in a gallon-size resealable plastic bag and add marinade. Refrigerate for 1 hour.
- Preheat oven to 450 degrees F (230 degrees C). Line a sheet pan with heavy-duty aluminum foil.
- Place butternut squash, brussels sprouts, baby carrots, and apple on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Place marinated chicken breasts on top of vegetable-fruit mixture and drizzle with leftover marinade from bag.
- Bake in the preheated oven until chicken is no longer pink and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C). Turn on the oven’s broiler. Broil until vegetables are lightly browned, 2 to 3 minutes.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 4 g |
| Protein | 43 g |
| Saturated Fat | 2 g |
| Sodium | 1115 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Really good! Used Lawry’s Herb and Garlic with Lemon Juice marinade. 2 sweet potatoes instead of squash. 2 gala apples, 10 Brussels sprouts and some baby carrots. Convection bake all together at 450 until chicken hits 165.
Very yummy! I used honey citrus marinade You can find it at walmart
My husband added a little more salt, but he does that to everything. We love it!
Delicious, easy, nutritious one pan meal; open for all sorts of tweaks! No need for marinade, really. I opted to “dry brine” the breasts for 4 hours, rinsing them well before proceeding. I added more cubed veggies plus, smaller cut carrots and quartered baby bellas . Dump and mix it on parchment lined baking sheet tossed with garlic infused EVOO, salt and mixed herbs. The chicken on top cooked in 30 minutes so it was removed. Increased temp to 550 and cooked the veggies for 10 more minutes. Perfection!
Loved it and followed recipe. My only comment is that the Stonewall Kitchen marinade was a bit too sweet. Will definitely make again, especially if I can find a less sweet marinade. Partially microwaved parsnips and added to the tray. Parsnips made a great addition.
Fresh, colorful and tasty!
I made it but instead of the chicken breast I used legs and thighs. The only problem was that the carrots and Brussels sprouts had to cook longer than suggested time so my chicken was a little dry
Easy to make and I love it! Added sweet potatoes instead of squash cause was thinking of using what I had in the pantry. Also used a plum sauce instead of citrus marinade. Cooked everything else as per the instructions and I had a 2nd helping
I added fresh cranberries for more color and flavor. Will definitely make it again!
I loved that this dish had a lot of seasonal vegetables. It is also pretty simple if your have the marinade it calls for.I didn’t, so I looked up the ingredients in that, online and tried to duplicate it. The issue I had was in the cooking time. After 25 minutes, the chicken was done but the veggies were not ! I had to remove the chicken and return the pan back for another 20 minutes. Also the upper layer of the Brussel sprouts was overbrowned and I had to flip them. I served with some dinner rolls
I made this dish for a large group and it was so simple! I added another apple, some kale, and some red onion. Baking chicken is always so much more juicy! It was a hit!
Great meal, and very versatile based on what veggies you have. I made my own marinade with 1/3 cup olive oil, 1/3 cup lemon juice, 1 tsp orange peel, 3 tsp dried rosemary, and some garlic. I baked it at 450 for 35 minutes and then broiled the veggies as directed. Delicious!
I didn’t have the marinade so I improvised. I plan to make it again with the marinade. I used delicate squash, my favorite, and it was delicious as well as beautiful. Both healthy and filling with the variety of vegetables. I will make this again. I love one dish/pan meals.
I made this pretty much as is except with different veggies. Tastes great and very simple!
Life has been super hectic lately and this simple, nutritious meal was delicious and greatly appreciated. I only have one complaint… at 35 minutes, the chicken is perfectly done but the veggies are not. Next time (and there will be a next time because this was really good), I’ll remove the chicken and let it begin resting on the cutting board and continue cooking the veggies for another 10 to 15 minutes. I actually think this recipe should be written that way. If properly cooked, this is definitely a 5 star dish. I served this alongside a good old-fashioned baked potato with a red glass of wine which elevated this simple recipe to a meal worthy of any day of the week.
The Stonewall marinade is out of this world. I made my sheet pan with potatoes that had been parboiled and they came out perfectly. This a delicious and colorful meal. And so easy! The stonewall marinade is available on Amazon and is worth every penny.
I didn’t change anything but used big carrots peeled and cut. Thought this was easy and outstanding! Was skeptical about the marinade being that I’m not a huge fan of rosemary, but it all came together beautifully and was excellent! Made it last week and am making it again tonight. Even the leftovers were delish!
Followed as is and it was delicious! The whole family loved it. I’ll definitely be making this again.
This was excellent. I did not, however, use any marinade on the chicken or vegetables. I tossed the veggies in couple of tablespoons of olive oil added salt and pepper and dumped on the sheet pan. I used cut up whole chicken, tossed in olive oil added salt and pepper. Then placed over the veggies on the sheet pan and roasted at 350 until chicken was done. I used cut up turnip, also.
I didn’t have a garlic rosemary citrus marinade so I made one. Marinading the chicken made it flavorful, tender and juicy. I really liked this meal and it was so easy to put together. Roasted vegetables are always welcome in our house. I baked a few potatoes along with it. A great meal for a busy day.
Yum! I couldn’t find the Stonewall Kitchen marinade, but found something similar in flavors. It was very good! I took the chicken out at about 20 mins since they were done early and broiled the vegetables at 525 for about 5-6 mins until lightly brown.