Harvest Sheet Pan
The leaves are falling, the air is crisp, it smells like a bonfire EVERYWHERE! It’s my favorite time of the year! The perfect time to crank on the oven and enjoy a simple sheet pan dinner that will impress the whole family! This Harvest Sheet Pan was full of fresh veggies and loaded with flavors from honey, Dijon, garlic, and herbs! This was simple to make and gave all the wholesome vibes! Even just marinating that chicken for under an hour created this flavor explosion!
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What is a “harvest meal?”
A harvest meal is typically where you would take a bunch of in season vegetables and herbs and combine them into a tasty, cohesive dish! Usually, these types of meals will take place in the fall, when crops are at the end of their season and must be harvested! Think root vegetables! Apples, pears, squashes, and other fresh ingredients from gardens, fields, and orchards!
Did you know?
The idea of this flavor combo is tied to harvest festivals, where friends and families would gather and all sit down to enjoy the season’s bounty! The word “harvest” actually comes from Old English “hoerfest” which means autumn! And way back when, in parts of Britian, bells would ring to signal workers to stop and eat! The bells would signal midday meals featuring bread, cheese, and ale which would help to fuel agricultural reapers on their breaks!
What ingredients do I need to make this Harvest Sheet Pan?
Chicken Breast
Celery
Potatoes
Carrots
Green Beans
Onion
What ingredients do I need for the marinade?
Honey
Garlic
Dijon Mustard
Olive Oil
Apple Cider Vinegar
Salt
Black Pepper
Chili Powder
Italian Seasoning
Ground Mustard
Garlic Powder
Onion Powder
For serving:
Parsley
Parmesan
What equipment do I need?
How do I make it?
To get started, preheat the oven to 425 F. Then you’ll want to mince the garlic and get everything going for the marinade. Add all marinade ingredients to a large bowl and whisk to combine.
Next, trim the fat off the chicken breast and cut it into bite sized pieces. In another mixing bowl or tupperware, add half of the marinade, add the chicken and toss with your hands. Refrigerate until ready to use. It will probably be sitting in there for around 45 minutes. Cover and refrigerate the other bowl of marinade until ready to use.
Wash all of your veggies and prep them for roasting. Cut the celery stalks into large pieces, about 2 inches long. Slice the onion into half-moons, trim the ends off the green beans. Scrub and dice the potatoes into bite-sized pieces. Then scrub, peel, and slice the carrots into coins.
Take the bowl of marinade out of the fridge and add the carrots, celery, and potatoes to it, tossing with your hands to coat. Add to a large baking sheet in a single layer (you can line with foil if you want, for easy cleanup.) Add the rest of the veggies to the bowl of marinade, then cover and refrigerate until ready to use.
Bake those veggies for a bit, then remove from the oven and flip with a spatula. Grab the chicken and marinade from the fridge and the remaining veggies with marinade and add those to the pan in a single layer. Discard the remaining marinade from the chicken but drizzle the remaining marinade from the veggies over everything. The sheet pan will be FULL! But as long as stuff isn’t sitting on top of each other, then it’s fine!
Bake again, flipping halfway through. Remove from oven when veggies are fork tender and chicken is cooked to 165 F. Garnish Harvest Sheet Pan with fresh parmesan and parsley, if desired! Enjoy!
Tips:
- Realistically, the longer the chicken and veggies marinate in the dressing, the better! If you have the time, they can sit in there up to 24 hours! But, remember the chicken and veggies should be in separate containers and it’s important to discard the chicken marinade after. Do NOT drizzle it over the other ingredients. You may also want to separate into three bowls if you marinate for longer, then you don’t have to sort through the veggies per roasting time.
- If you want this to have a little kick, consider adding some cayenne pepper or crushed red pepper to the marinade!
- Add some cherry or grape tomatoes to the sheet pan in the last 10 minutes to bring even more freshness and flavor!
Love the ease of sheet pans? Check out some more of my recipes!
Harvest Sheet Pan
Ingredients
- 1 ½ lbs Chicken Breast fat trimmed, cut into bite-sized pieces
- 3 Celery Stalks cut into 2-inch pieces
- 3 Russet Potatoes scrubbed, cut into bite-sized pieces
- 3 Small Carrots scrubbed, peeled, and sliced into 1-inch coins
- ½ Yellow Onion sliced into half moons
- 1 cup Fresh Green Beans ends trimmed
For the marinade:
- 5 Garlic Cloves minced
- ¼ cup Olive Oil
- 3 tbsp Apple Cider Vinegar
- 2 tbsp Honey
- 2 tbsp Dijon Mustard
- 1 tbsp Italian Seasoning
- 1 tsp Salt
- 1 tsp Chili Powder
- ½ tsp Black Pepper
- ½ tsp Ground Mustard
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
For serving:
- Parsley
- Parmesan
Instructions
- To get started, preheat the oven to 425 ℉. Add all marinade ingredients to a large bowl and whisk to combine.
- In another mixing bowl or tupperware, add half of the marinade. Then add the cubed chicken and toss with your hands. Refrigerate until ready to use. It will probably be sitting in there for around 30-40 minutes. Refrigerate the other bowl of marinade and use this time to prep the veggies!
- When veggies are chopped, take the bowl of marinade out of the fridge and add the carrots, celery, and potatoes to it, tossing with your hands to coat. Add to a large sheet pan in a single layer (you can line with foil if you want, for easy cleanup.)
- Add remaining veggies to the bowl of marinade, then cover and refrigerate until ready to use.
- Bake for 20 minutes, then remove from the oven and flip with a spatula. Grab the chicken and marinade from the fridge and the remaining veggies with marinade and add those to the sheet pan in a single layer. Discard the remaining marinade from the chicken bowl but drizzle the remaining marinade from the veggie bowl over everything. The sheet pan will be FULL! But as long as stuff isn't sitting on top of each other, then it's fine!
- Bake for 20 minutes more, flipping halfway through. Remove from oven when veggies are fork tender and chicken is cooked to 165 ℉.
- Garnish Harvest Sheet Pan with fresh parmesan and parsley, if desired! Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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Loved this dish and it works with well with mostly whatever I have on hand. So good.
Thank you so much, Laurie!
Omgoodness so delicious & easy to make. I can not wait to make this again!
Yay! Very happy to hear this, thank you!