Harvest Sheet Pan

The Wholesome Spoon

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 marinading that chicken for under an hour created this flavor explosion!

5 from 2 votes

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Prep Time 20

Cook Time 40

Marinating Time 30

Course Main Course

Cuisine American

Servings

Calories 295 kcal

Equipment

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

Serving: 1.25cupsCalories: 295kcalCarbohydrates: 24gProtein: 26gFat: 9gSaturated Fat: 1.8gCholesterol: 70mgSodium: 600mgPotassium: 900mgFiber: 3.5gSugar: 7gVitamin A: 6000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Please be aware that nutritional values are approximate and intended as a helpful guide

Keyword Chicken Sheet Pan Recipes, Fall Sheet Pans, Harvest Meals, Harvest Recipes, Honey Dijon Chicken Marinade, Roasted Veggies

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