Easy Fall Dinner Recipes: One-Pan Autumn Chicken (Print Version)

Craving Easy Fall Dinner Recipes? This one-pan chicken and roasted veggies dish is pure cozy comfort. Simple to make, big on flavor, perfect for chilly nights!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check ingredients)

# Ingredients:

→ Main Autumn Stars

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 2 medium sweet potatoes, peeled and diced into 1-inch cubes
03 - 1 lb Brussels sprouts, trimmed and halved
04 - 1 red onion, cut into 1-inch wedges
05 - 1 apple (Honeycrisp or Fuji), cored and diced into 1-inch cubes

→ Flavor Boosters & Seasoning Staples

06 - 3 tbsp olive oil
07 - 4-5 cloves garlic, minced
08 - 2 sprigs fresh rosemary, leaves chopped
09 - 1 tbsp fresh thyme leaves
10 - 1 tsp salt, or to taste
11 - 1/2 tsp freshly ground black pepper, or to taste

→ Finishing Touch (Optional, but awesome!)

12 - 1-2 tbsp maple syrup or balsamic glaze, for drizzling

# Instructions:

01 - First things first, get that oven preheating to 400°F (200°C). While it's warming up, grab your biggest sheet pan – seriously, a big one! Line it with parchment paper for easy cleanup, because honestly, who wants to scrub a sticky pan after a cozy meal? This is where I sometimes forget the parchment and regret it later, so don't be like me!
02 - Now for the fun part! Chop those sweet potatoes, Brussels sprouts, red onion, and apple into roughly equal, bite-sized pieces. Aim for similar sizes so they all cook evenly. Toss them in a large bowl with about half of your olive oil, half the minced garlic, some of the fresh rosemary and thyme, and a good sprinkle of salt and pepper. Give it a real good mix with your hands – feel those textures!
03 - In the same bowl (less dishes, right?), add your chicken thighs. Drizzle with the remaining olive oil, garlic, rosemary, thyme, and more salt and pepper. Really get in there and massage those flavors into the chicken. This step is where the magic happens; you can smell those herbs starting to awaken. Don't be shy with the seasoning!
04 - Spread the seasoned vegetables evenly on one side of your prepared sheet pan. Then, nestle the chicken thighs among them, making sure they have a little space to breathe. Honestly, overcrowding is the enemy of crispy roasted veggies, so if your pan is too small, grab another one! I've learned this the hard way with soggy sprouts, oops.
05 - Pop that sheet pan into your preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and beautifully caramelized. Halfway through, I usually give the veggies a little stir and flip the chicken for even browning. That aroma filling your kitchen right now? That's pure fall comfort!
06 - Once everything is golden and tender, pull the pan from the oven. If you're using it, drizzle a little maple syrup or balsamic glaze over the top for that extra special touch. Let it rest for a few minutes – this helps the chicken stay juicy. Garnish with a sprinkle of fresh parsley if you're feeling fancy. The colors are just gorgeous, and the smell is intoxicating. Serve it straight from the pan, easy peasy!

# Notes:

01 - Seriously, don't overcrowd your sheet pan! It's my number one mistake for soggy veggies.
02 - Always use parchment paper for easy cleanup; I learned that the hard way with baked-on sweet potato goo.
03 - Fresh herbs make a *huge* difference in this dish; dried just don't give it that vibrant fall flavor.
04 - Serve with a crusty baguette to soak up all those amazing pan juices, it's a game-changer!

# Equipment Needed:

01 - Large baking sheet
02 - large mixing bowl
03 - sharp knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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