Autumn Chicken and Sausage Sheet Pan Dinner
An easy dinner dish !
Servings: 5 servings
Calories: 805kcal
Ingredients
- 3 medium sweet potatoes peeled and cut into 1 inch cubes
- 1 pound brussels sprouts halved
- 1 medium red onion sliced into wedges
- ¼ cup bacon drippings or olive oil
- 1 teaspoon honey
- 1 teaspoon dried marjoram
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 5 sweet Italian sausage links
Chicken Marinade
- 1 Tablespoon Dijon mustard
- 1 Tablespoon honey
- 3 Tablespoons olive oil
- ½ teaspoon dried marjoram
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 pound chicken tenderloins
Instructions
- Preheat your oven to 400 degrees. Toss the sweet potatoes, brussels sprouts and onion with the bacon drippings, marjoram, honey and salt and pepper in a large bowl and transfer to a rimmed backing sheet. Top with Italian sausages (poke a couple holes in them with a knife) and bake for 15 minutes.
- Meanwhile, mix together the chicken marinade ingredients and coat the tenderloins with it. Set aside.
- Give the veggies a stir and flip the sausage. Add the chicken tenderloins on top of the veggies and return to the oven. Cook for an additional 10-15 minutes or until the chicken has reached 165 degrees and the sweet potatoes and brussels sprouts are fork tender.
- Serve and enjoy!
Nutrition
Calories: 805kcal | Carbohydrates: 31g | Protein: 39g | Fat: 58g | Saturated Fat: 19g | Cholesterol: 154mg | Sodium: 1391mg | Potassium: 1266mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11775IU | Vitamin C: 83.9mg | Calcium: 91mg | Iron: 3.5mg