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I hope you’re ready to experience all of the very best flavors of fall…right here in May. I have impeccable timing, wouldn’t you agree?

Last March or April when the pandemic frenzy was at an all time high, the only meat that seemed to be available in the grocery store was processed meats like lunch meat and sausages. I was still getting my Butcher Box delivered to my doorstep of course, but at some point supplies started to run low. Things like chicken breasts, chicken thighs, ground turkey, ground beef etc. were just not available for purchase at the grocery store. So I started buying chicken sausages. And my favorite that I found, by a LONG shot, were Aidells Chicken & Apple Sausages.

I started cutting them up and then roasting them in the oven on a sheet pan with green beans. For several weeks, that was my lunch. This was also during the time when I couldn’t use the refrigerator or the microwave at work. Just don’t even get me started on that topic. It involves lots and LOTS of eye rolling. Anyway, I was trying to find lunches that tasted decent at room temperature and that maybe wouldn’t kill me after being out of refrigeration for ~5 hours. The latter wasn’t so much an issue for me. As a hiker, I eat and drink some pretty sketchy stuff. But the former was a bit more of a challenge for me. But no matter what I decided to stick these sausages in, my lunches came out delicious every single time!

This recipe was never really meant to be an official blog recipe, but I know a lot of people out there can’t turn down the simplicity of a good sheet pan meal, myself included, so I figured why NOT share it here. The more I started eating these sausages, the more I got to thinking about what they would pair well with. And that’s how I came up with this recipe! If you’re doing a round of Whole30 (and honestly even if you’re not), I think you will agree that these flavors really complement one another in a very appealing way. And, like I said. Who can turn down a good sheet pan meal? Especially this early in the week, when we just want to hit the easy button when it comes to spending time in the kitchen? Not you, that’s who!

thehungryhungryhiker

Chicken Apple Sheet Pan Bake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 sweet potato, large peeled and diced, ¾"
  • 1 yellow onion, small peeled and sliced
  • 2 carrots, large peeled and sliced to ½" thick coins
  • 1 honeycrisp apple, large cored and diced, ¾"
  • 12 – 16 ounce pkg chicken apple sausages sliced to ¾" thick coins, (check labels for Whole30; I use Aidell's)
  • 3 tbsp avocado oil
  • sea salt
  • fresh ground black pepper
  • 1 – 1+½ lbs boneless skinless chicken thighs

Method
 

  1. Preheat oven to 400° F.
  2. Line a large sheet pan with parchment paper. Place the sweet potatoes, yellow onions, carrots, apples, and sausages on the sheet pan. Pour over 2 tbsp avocado oil. Season with sea salt to taste. Massage with your hands to coat evenly. Spread out in a single layer and create spaces to place the chicken thighs.
  3. Place the chicken thighs on a flat surface and pat dry. Distribute 1 tbsp avocado oil over the chicken thighs. Season with sea salt and pepper on both sides and rub in with your hands. Place on the sheet pan.
  4. Bake at 400° F for 40 minutes, or until the chicken thighs reach an internal temperature of 165° F and the vegetables are fork tender to your liking. Plate, serve hot, and enjoy!