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Sheet Pan Maple Apricot Chicken
Sheet Pan Maple Apricot Chicken and Vegetables is a crazy delicious and easy weeknight dinner that cooks in one pan! It is sweet and tangy with just the right punch of heat for juicy, multidimensional flavor. You can prep the entire dinner ahead of time for a dump and cook dinner that comes together in minutes with ZERO hands on cook time! You can also make meal prep bowls for instant lunch or dinner!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- pan
- oven
📝 Preparation Steps
1
Whisk together all of the Marinade ingredients. Add 1/3 cup marinade to a large freezer bag or shallow dish along with 2 tablespoons olive oil. Whisk together and add chicken. Turn to evenly coat. Marinate while you prep your veggies at room temperature or cover and refrigerate for up to ⏱️ 6 hours (the longer the more flavorful). Let chicken sit at room temperature ⏱️ 15 minutes before cooking. Refrigerate remaining marinade/sauce separately.
olive oil2 tablespoons
2
Preheat oven to 400 degrees F. Line a Jelly Roll Pan (15 x 21") with foil and lightly spray with cooking spray. Add sweet potatoes and green beans. Drizzle veggies evenly with ¼ cup Reserved Marinade and 2 tablespoons olive oil. Toss until evenly combined then spread into a single layer. Roast for ⏱️ 20 minutes at 400 degrees F.
sweet potatoes (chopped into ¼-½” cubes (no bigger!))3 cupsolive oil2 tablespoons
3
Remove pan from oven and push veggies to the sides to make room for the chicken in the center of the pan (keep veggies in a single layer). Add chicken in a single layer. Bake for ⏱️ 10-15 minutes (depending on size of chicken) OR until chicken is cooked through, and vegetables are tender.
4
Brush cooked chicken with Reserved Marinade. Serve with reserved Marinade/Sauce. Chicken Sheet Pan is delicious as is or with rice/quinoa.
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