Maple Garlic Chicken sheet pan dinner is a family-friendly meal, all baked in the oven on one pan! Juicy chicken breasts and seasonal vegetables with sweet and salty flavors make this a good choice for an easy, nutritious weeknight meal.
3smallSeckel pears, or other firm pearcored and quartered
2tablespoonsextra-virgin olive oil
1teaspoonsea salt,or Kosher salt
½cuppumpkin seeds,optional
2sprigsfresh rosemary
Instructions
Whisk the marinade ingredients together, reserving ¼ cup for brushing on chicken and vegetables later. Cut chicken breasts into 1 inch cubes and add to the marinade. Cover and refrigerate for 30 minutes to 2 hours or longer.
Chop vegetables, transfer to a large bowl and toss with 2 tablespoons extra-virgin olive oil and salt and pepper. Arrange on a parchment paper-lined baking sheet. Add quartered, cored pears to the sheet pan.
Transfer the chicken pieces to the sheet pan and arrange them on top of the vegetables. Brush with marinade.
Bake at 375°F for 25 to 30 minutes or until chicken is cooked through and no longer pink inside and squash is fork-tender. Add pumpkin seeds and rosemary during the last 5 minutes of cooking, if desired. Brush with reserved ¼ cup marinade. Place under the broiler for a few minutes if you want to brown the chicken slightly, watching carefully.