One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes
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One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes

Tender garlic and citrus chicken with roasted Brussels sprouts and sweet potatoes – ALL in a leaf pan! An excellent main course is 2 hours per hour and only one pan to clean!

One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes

Another recipe time! How about a warm and comfortable citrus chicken recipe made with fresh lemon, orange and lemon when citrus is the best?
You know that eating a plate of pan is one of my favorite things for you! Two plates and a main entree were prepared under one hour in the same plate pan. The magic I told you!

One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes

One Sheet Pan Garlic and Citrus Chicken with Brussel Sprouts and Sweet Potatoes

INGREDIENTS:

  • 6-8 chicken pieces (thighs, breasts, drumsticks, whatever you like)
  • 2 teaspoons lemon zest + 2 tablespoons lemon juice
  • 2 teaspoons orange zest + 2 tablespoons orange juice
  • 1 teaspoon lime zest + 2 tablespoons lime juice
  • 1 tablespoon minced garlic
  • 2 tablespoons sugar (brown, white, agave, honey)
  • ½ -1 teaspoon red pepper flakes
  • 1 teaspoon salt + ½ teaspoon black pepper
  • 5 tablespoons olive oil, divided
  • 1 lb. Brussels sprouts, cut in half
  • 1 lb. sweet potatoes, cut smaller than 1-inch dice*

DIRECTIONS:

  1. Position a rack near the center of the oven and preheat the oven to 425ºF. You can line a sturdy baking sheet with heavy-duty foil for easier cleanup.
  2. Combine all the zests, juices, garlic, sugar, red pepper flakes, salt, pepper, and 3 tablespoons of olive oil in a medium bowl. Stir until the sugar dissolves. Place the chicken pieces in a gallon-sized zip-top bag. Add the marinade to the bag, zip, and give it a good toss. Allow the chicken to marinate for 20 minutes while the oven preheats.
  3. Combine the Brussels sprouts and sweet potatoes on the sheet pan, drizzle the remaining 2 tablespoons of olive oil along with some salt and pepper. Toss to coat the veggies evenly. Spread the veggies out to create a border, place the chicken pieces in the center of the sheet pan and drizzle half of the marinade over the chicken. I used a spoon and drizzled some over the vegetable pieces too. Discard the remaining liquid. You can add lemon and orange slices on top if you’d like for a more citrus scent/flavor, however, this is optional.
  4. Bake the citrus chicken for 25-30 minutes or until the internal temperature registers at 165ºF. If the chicken starts browning too quickly, during roasting, cover the tray loosely with a piece of foil.

NOTES:

  • To make ahead: The chicken can be marinated up to 24 hours in advance.
  • Sweet potatoes: Be sure to cut your sweet potatoes in a dice that’s smaller than 1 inch. They will not cook in the given time if you leave them too big. Red potatoes and Yukon golds will also work for this recipe.
  • If the chicken pieces you are using are larger, you may need to remove the potatoes and Brussels sprouts to a plate and continue roasting the chicken pieces. The chicken is done when the juices run clear and the internal temperature registers at 165ºF.

ONE SHEET PAN GARLIC AND CITRUS CHICKEN WITH BRUSSEL SPROUTS AND SWEET POTATOES

ONE SHEET PAN GARLIC AND CITRUS CHICKEN WITH BRUSSEL SPROUTS AND SWEET POTATOES

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