Print

One Pan Autumn Chicken Dinner

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy one-pan dinner featuring golden roasted chicken thighs with sweet potatoes, Brussels sprouts, apples, and shallots, seasoned with fresh herbs for the perfect autumn meal.

Ingredients

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, to taste

1 large sweet potato (about 16 oz), unpeeled and chopped into 3/4-inch cubes

1 lb Brussels sprouts, halved

2 medium Fuji apples, cored and sliced into 3/4-inch half moons

2 shallot bulbs, peeled and sliced 1/4-inch thick

2 Tbsp chopped parsley, for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a small bowl, mix 2 Tbsp olive oil, red wine vinegar, garlic, thyme, sage, rosemary, salt, and pepper.
  3. Pat the chicken thighs dry and rub them evenly with the herb mixture.
  4. On a large sheet pan, spread sweet potato, Brussels sprouts, apples, and shallots. Drizzle with the remaining 2 Tbsp olive oil, season with salt and pepper, and toss to coat.
  5. Place chicken thighs skin side up on top of the vegetables.
  6. Roast for 35–40 minutes, until chicken reaches 165°F internally and vegetables are tender and caramelized.
  7. Garnish with chopped parsley before serving.

Notes

Use bone-in chicken breasts instead of thighs for a leaner option.

Swap apples for pears or sweet potato for butternut squash.

Drizzle maple syrup over vegetables before roasting for extra sweetness.

For crisp chicken skin when reheating, use the oven instead of the microwave.

Double the recipe and use two sheet pans for more caramelization.

Nutrition

Find it online: https://justsosavory.com/one-pan-autumn-chicken-dinner/