Winner, Winner, Sheet Pan Dinner!

When life gets crazy, I feel like health is one of the first things to fall off the list of priorities. Having studied nutrition and spent a few years as a yoga teacher in South Florida, I'm acutely aware of what happens to my body when I start putting my health on the back burner. I can feel inflammation in my body in the form of arthritis symptoms in my joints, herniated discs in my neck start flaring up, I'm tired and irritable and impatient with my family, and my workouts (if I can muster energy for them at all) suffer.

So what's one way I make sure I'm feeding myself (and my family) nutrient-dense whole foods? Well, I'm REALLY into sheet pan dinners lately because it involves minimal prep, minimal clean-up, and a solid 25-45 minutes of unattended cook time that I can spend hanging out with my kiddo, who is always vying for my attention after a long day at school. I tried this recipe from Diabetic Living Magazine (no, I am not diabetic) earlier this week and it was SO GOOD - I can't wait to put my own spin on it with different herbs and spices!

Try it out and let me know what you think!


2 Tbsp pure maple syrup

4 tsp olive oil

1 Tbsp snipped fresh thyme

1/2 tsp salt

1/2 tsp black pepper

1 lb sweet potatoes, cut into 1-inch wedges

1 lb brussels sprouts, trimmed & halved

4 bone-in chicken thighs

3 Tbsp chopped pecans (optional)

3 Tbsp snipped dried cranberries (optional)

1. Preheat the oven to 425. In a small bowl, combine maple syrup, 1 tsp of the oil, the thyme, and half the salt and pepper. In a large bowl, combine the sweet potatoes and brussels sprouts. Drizzle with the remaining 1 Tbsp of oil and sprinkle with the remaining salt and pepper. Toss to coat.

2. Line a large baking pan with foil. Heat the prepared pan in the oven 5 minutes. Remove pan from oven and spray with cooking spray. Arrange chicken, meaty side down, in the center of the pan. Arrange vegetables around the chicken. Roast 15 minutes.

3. Turn chicken and vegetables; brush with maple syrup mixture and roast another 15 minutes or until the chicken is done (at least 175F) and potatoes are tender. Top with pecans and cranberries if desired.


© 2020 erin frazee

photos by This Lovely Light