Autumn Roasted Veggie Sheet Pan Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• Sweet potato

  Raw, unprepared

  3 cup, cubes or 399g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Brussels sprouts

  Raw

  2 lb or 906g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Salt

  Table

  1 tsp or 6g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Rosemary

  Fresh

  1 tbsp or 2g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

Directions

1. Preheat the oven to 450°F.
2. Peel and cut the sweet potato into 1 1/2-inch cubes, halve the Brussels sprouts, and slice the leek. Arrange them evenly on a baking sheet.
3. Combine 2 tablespoons of olive oil, 1/2 teaspoon of salt, sage, thyme, and cinnamon. Drizzle over the vegetables, coating them evenly.
4. In a separate bowl, combine the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and fresh rosemary. Coat the chicken breasts in this mixture and arrange them on top of the vegetables.
5. Place the sheet pan in the oven and bake for 25 minutes.
6. Before adding the craisins at the 25-minute mark, coat them lightly with a few drops of olive oil.
7. Remove the sheet pan from the oven and add the dried cranberries.
8. Return to the oven and bake for an additional 5 minutes.