This flavorful sheet pan chicken recipe is a quick all in one meal. Featuring caramelized onions, Brussels sprouts, and sweet potatoes, it’s also the perfect winter meal! Add this to your dinner line up!
Sheet Pan Chicken with Brussels Sprouts & Sweet Potatoes
I was inspired to create this recipe after reading a similar recipe in the Sheet Pan Paleo cookbook. I don’t subscribe to any one diet, but we do try to eat as many whole foods as possible – staying away from most additives, food colors, added sugars, etc. I didn’t add anything that would change the paleo status of this recipe, so if you’re paleo, this recipe is approved!
It’s close to Whole 30 approved too – but it does include 1 tablespoon of maple syrup. All sugars are no-nos according to Whole 30; so as written, this recipe doesn’t qualify. If you simply leave out the maple syrup, you’ll be Whole 30 complaint though!
The original recipe also called for using a whole chicken, which is great since I wrote the book on raising meat chickens! But I know a lot of people prefer boneless, skinless parts so I changed up the recipe a bit to reflect that difference. I also added sweet potatoes and made a few other minor adjustments.
Why bacon grease?
I like to use bacon grease in this recipe, but if you would prefer to use butter or olive oil, both will work (but butter is not Paleo or Whole 30). The bacon grease gives the recipe a slight bacon taste without actually using bacon. Plus, bacon grease is free if you just save yours after cooking bacon! Learn how I save and use bacon grease in this post.
What’s up with REAL Salt?
My absolute favorite salt is REAL Salt. Not all salt is created equally, and this salt, mined in Utah, is a pure, unrefined sea salt with no additives. It’s a lovely pink color, tastes delicious, and I buy it by the 10 pound bucket!
That pure white table salt you might have in your kitchen has been stripped of its minerals, bleached, and is then loaded with unnatural additives. We switched to REAL Salt when I first learned about grinding flour and baking my own bread, and we haven’t looked back.
You can use any type of sea salt in this recipe you like, but REAL Salt is my personal favorite.
What kind of chicken should I use?
I used boneless skinless chicken breasts in this recipe that I cut in half. Boneless thighs are also delicious in this recipe. They take the same amount of time to bake and are a little bit cheaper. I think they’re also more flavorful – but they do have a higher fat content.
Ingredients for this delicious chicken dinner
- 6 tablespoons bacon fat, divided
- 1 red onion, diced
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- 1 pound Brussels sprouts, washed, outer leaves removed, halved
- 1 pound sweet potatoes, peeled and cut into bite sized pieces
- 3 large boneless, skinless chicken breasts, halved
- REAL salt
- freshly ground pepper
How to make Sheet Pan Chicken with Brussels Sprouts & Sweet Potatoes
Preheat oven to 375 degrees. Heat 2 tablespoons bacon fat in cast iron skillet over medium-low heat. Cook the onions with a pinch of salt until soft, about 10 minutes. Add the red wine vinegar and maple syrup and cook for another 5 minutes.
While the onions are caramelizing, prepare sweet potatoes and Brussels sprouts. Place them on a sheet pan, potatoes on one side and sprouts on the other. Melt the remaining bacon grease and pour half of it over the vegetables. Generously season with salt and pepper.
Cut the chicken breasts in half. Coat with remaining bacon grease and season with salt and pepper. Divide the onions over the chicken and veggies. Roast, uncovered for about 25 – 30 minutes, or until the chicken has reached an internal temperature of 165 degrees.
Remove from oven. Allow chicken to rest for 5 minutes before serving. Enjoy!
- Preheat oven to 375 degrees.
- Heat 2 tablespoons bacon fat in cast iron skilled over medium low heat. Cook the onions with a pinch of salt until soft, about 10 minutes. Add the red wine vinegar and maple syrup and cook for another 5 minutes.
- While the onions are caramelizing, prepare sweet potatoes and Brussels sprouts. Place them on a sheet pan, potatoes on one side and sprouts on the other.
- Melt the remaining bacon grease and pour half of it over the vegetables. Generously season with salt and pepper.
- Cut the chicken breasts in half. Coat with remaining bacon grease and season with salt and pepper.
- Divide the onions over the vegetables and the chicken.
- Roast, uncovered for about 30 minutes, or until the chicken has reached an internal temperature of 165 degrees.
- Remove from oven. Allow chicken to rest for 5 minutes before serving.
Feel free to use butter or olive oil in place of the bacon grease if you prefer, but the bacon grease is a really nice touch in this recipe.
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Amount Per Serving: Calories: 496Total Fat: 23gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 308mgCarbohydrates: 39gFiber: 8gSugar: 14gProtein: 34g
Nutritional data is not always correct.