Autumn Sheet Pan Chicken with Sweet Potatoes, Apples, and Brussels Sprouts

Preheat the oven to 425 degrees F.

In a large zip-top bag, combine chicken breasts, 1 1/2 tablespoons olive oil, minced garlic, 1 tablespoon chopped fresh rosemary, ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Seal the bag and massage to coat the chicken with the marinade. Marinate for at least 1 hour, or up to 1 day in the refrigerator for stronger flavor.

On a large, rimmed baking sheet, arrange Brussels sprouts, sweet potatoes, red onion, and Granny Smith apple. Drizzle with the remaining 1 1/2 tablespoons olive oil and sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat, then spread evenly on the baking sheet.

Remove the marinated chicken from the bag and place on top of the vegetables and apple on the baking sheet, discarding the marinade.

Roast in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 160 to 165 degrees F.

Transfer the chicken to a plate to rest, covering with foil to keep warm.

Return the baking sheet with apple and vegetables to the oven. Continue baking for an additional 10-15 minutes, until caramelized and tender.

Sprinkle the roasted vegetables and apple with the remaining 1 tablespoon of chopped fresh rosemary, then serve warm alongside the rested chicken.