One Pan Autumn Chicken Dinner

Why You’ll Love This Recipe

I like this recipe because it’s hearty, flavorful, and so easy to prepare. I don’t have to juggle multiple pots and pans everything cooks together, making cleanup simple. I also enjoy how the ingredients highlight the best of autumn produce, giving me a comforting, balanced meal in every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
5 (6 – 7 oz) bone-in, skin on chicken thighs
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced (1 Tbsp)
1 Tbsp each minced fresh thyme, sage and rosemary
Salt and freshly ground black pepper
1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
2 Tbsp chopped parsley, for garnish (optional)

Directions

1. I preheat the oven to 425°F (220°C).
2. In a small bowl, I mix 2 tablespoons olive oil, red wine vinegar, garlic, thyme, sage, rosemary, salt, and pepper.
3. I pat the chicken thighs dry and rub the herb mixture evenly over them.
4. On a large sheet pan, I spread the sweet potato cubes, Brussels sprouts, apples, and shallots. I drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and toss to coat.
5. I place the chicken thighs skin side up on top of the vegetables.
6. I roast everything for about 35–40 minutes, until the chicken is cooked through (165°F internal temperature) and the vegetables are tender and slightly caramelized.
7. I garnish with chopped parsley before serving.

Servings and Timing

This recipe makes about 5 servings. It takes me 15 minutes to prepare and 40 minutes to roast, so dinner is ready in under an hour.

Variations

Sometimes I use bone-in chicken breasts instead of thighs when I want leaner meat. I’ve also swapped the apples for pears or the sweet potato for butternut squash. For extra flavor, I sometimes add a drizzle of maple syrup to the vegetables before roasting.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken and vegetables on a baking sheet and warm them in the oven at 350°F (175°C) until hot. The chicken skin stays crisp this way compared to microwaving.

FAQs

Can I use boneless chicken thighs?

Yes, I can, but I reduce the cooking time to prevent them from drying out.

Do I need to peel the sweet potato?

No, I like to leave the skin on for extra texture and nutrients.

Can I make this recipe ahead of time?

I sometimes prep the vegetables and season the chicken a few hours before cooking to save time.

What apples work best?

I usually use Fuji, but Honeycrisp or Gala also work well since they hold their shape when roasted.

Can I substitute dried herbs for fresh?

Yes, I use one-third the amount if substituting dried herbs.

How do I know when the chicken is done?

I check with a meat thermometer; it should read 165°F in the thickest part of the thigh.

Can I add more vegetables?

Yes, I often add carrots, parsnips, or cauliflower to bulk it up.

Does the vinegar make the dish sour?

No, it adds brightness and helps tenderize the chicken without being overpowering.

Can I cook this on two sheet pans?

Yes, if I double the recipe or want extra caramelization, I spread everything across two pans.

Can I freeze leftovers?

I don’t recommend freezing since the apples and Brussels sprouts can get mushy when thawed.

Conclusion

I love making this one pan autumn chicken dinner because it’s hearty, colorful, and packed with flavor. With tender chicken, roasted vegetables, and seasonal apples, it’s the perfect meal to bring warmth to the table during cooler months.

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