One Pan Autumn Chicken Dinner


One Pan Autumn Chicken Dinner | Cooking Classy

I love dinners where everything is cooked or baked together in one pan. And ever since this One Sheet Pan Parmesan Crusted Salmon I’ve thought up so many different version I’d like to try, a few that I’ve gotten around too like this One Pan Chicken Parmesan with Roasted Zucchini. It means less clean up and it’s just easier to serve that way. This one pan chicken dinner is a fall version that’s filled with brussels sprouts, sweet potatoes, apples, bacon, shallots and chicken covered with poultry herbs. You should be able to buy all the herbs in one packet labeled as poultry herbs. If not dry would also work here, just use 1/3 the amounts listed.

It’s more of a grown up meal so I think this one will take some getting used to for my kids, brussels sprouts are just one of those things that most kids hate, but I totally loved this meal! It was easy to throw together and I had hardly any dishes to clean when everything was done! Even the bacon just cooks along with everything else. I could use so many more meals like this in my life! Especially for those nights where I just don’t feel like doing a whole lot for dinner, then I won’t just turn to ordering pizza and instead have a dinner that actually has some nutritional value. And this is the perfect use for those fruits and veggies in season right now.Enjoy!

One Pan Autumn Chicken Dinner | Cooking ClassyOne Pan Autumn Chicken Dinner | Cooking Classy

One Pan Autumn Chicken Dinner

Yield: About 4 servings

One Pan Autumn Chicken Dinner


  • 4 - 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 each minced fresh thyme, sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces


  • Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  • Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.
  • Recipe source: inspired by Buzzfeed


  • Michelle: This dish looks AMAZING and includes some of my favorite foods! Can’t wait to give this a try (and for the easy clean-up)!

    Michelle October 4, 2015 at 1:31pm Reply

  • Kelly: This looks and sounds amazing, yum!

    xx Kelly
    October 4, 2015 at 7:20pm Reply

  • SaraLily: Oh wow does this look good! I wonder if you could sub butternut squash or regular potatoes for the sweet potatoes? I love when a hearty meal is all in one pan! So yummy! October 5, 2015 at 7:55am Reply

    • Jaclyn: Yes the butternut squash should work fine, or yukon gold potatoes would probably work too as long as you diced them really small so they cook through within the 30 minutes. October 5, 2015 at 1:10pm Reply

  • Tourist Menu: Definitely saves time to wash a single pan;) October 5, 2015 at 11:01am Reply

  • Holly: Do you have a substitution for the brussel sprouts? I have colitis and I’m in a terrible flare up… brussel sprouts are one of those “trigger foods” for me as they have high fiber that my GI system doesn’t tolerate. I’m thinking of making this Sunday for dinner! October 5, 2015 at 7:49pm Reply

    • Stephanie: You may try subbing parsnips for the brussels sprouts. They are wonderful roasted and a perfect fall vegetable. October 6, 2016 at 4:34pm Reply

  • Annette @ Annette’s Food Passion: This looks like a lovely dish to make on a autumn night! I love that the chicken and vegetables get roasted in the oven and I can clean up the kitchen, makes everything so much easier. Looking forward to try it very soon! October 6, 2015 at 9:02pm Reply

  • Holly: Made this last night and it was delicious! It tastes just as good as the pictures look. I am going to direct everyone I know to this recipe. It’s so simple and makes the house smell amazing. I’m not usually a giant fan of sweet potatoes, but I could not get this into my mouth fast enough. Kudos. Everyone, make this. TONIGHT October 7, 2015 at 4:26pm Reply

    • Jaclyn: I’m so glad you liked it Holly! Thanks for your review! October 7, 2015 at 11:51pm Reply

  • Mindy: Very delicious dinner. I added too much olive oil however and the house turned a bit smokey! Next time I am adding raisins and sticking to the recipe’s correct measurement of the olive oil! October 7, 2015 at 6:51pm Reply

    • Jaclyn: I’m glad you enjoyed it Mindy! Sorry about the smoke, I hate when that happens! October 7, 2015 at 11:53pm Reply

    • Tena: You know if you use grape seed oil it has a higher “smoke” temp and is a great option and is still good for you! September 9, 2016 at 3:28am Reply

    • k: Just because my husband & I learned the hard way – when you buy/cook with olive oil make sure to pay attention to which one you are using (Extra Virgin or Virgin) because one is made for dips/dressings & marinades & the other one is made for sauteing & frying. IF you read the back (some times on front -depending on brand) will tell you this. Just a helpful tidbit. :) October 21, 2016 at 8:10am Reply

  • Renee @ Tortillas and Honey: I love one pan recipes and this looks absolutely perfect for fall. The temperature has finally gone down here in New Mexico so now I’m looking forward to using the oven as much as I want now without overheating the house! I am putting this on my list to make… I love every single ingredient in here! October 8, 2015 at 11:33am Reply

  • Mj: I’d like to make this tonight but only have boneless chicken, since it’s what I like best. Will it work? Fo I have to change the time if temp? Please and thank you for such a beautiful recipe. October 12, 2015 at 4:49pm Reply

  • Annie: Is the bacon supposed to be cooked or raw before putting it in the oven? October 13, 2015 at 10:29am Reply

    • Jaclyn: Raw it will cook with everything else. October 13, 2015 at 11:08am Reply

  • Kelly: This was delicious!! I especially loved the sweet potato, Brussels sprouts, apples and bacon combination. Even my husband gobbled it up! My kids, on the other hand, were like, “What’s that green stuff? I don’t like it. Is-that-BACON??!!” I will definitely be adding this to our fall foods rotation. I think I’m just going to have to let my kids help me make it if I’m ever going to get them to eat a vegetable. Thank you for sharing. :) October 13, 2015 at 1:44pm Reply

    • Jaclyn: I’m so glad your family enjoyed it Kelly! My kids were the same way about the brussels sprouts :). October 13, 2015 at 4:48pm Reply

  • Sandy: do you think you could put this together and freeze before cooking? October 15, 2015 at 3:20pm Reply

  • Tiana: This was such a hit! All of the veggies/fruit complimented the dish so well. The chicken was moist and the fresh herbs made it flavorful and memorable! Definitely not the last time I will be making this dish. Strongly recommend giving this a try! Thanks Cooking Classy for always making my kitchen smell and taste amazing. October 19, 2015 at 9:35pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed it Tiana! October 19, 2015 at 10:47pm Reply

  • Tracy: Do you think substituting breasts for thighs would work well (we’re not “thigh people” ;-) ). I would just be afraid to dry the meat out too much. October 23, 2015 at 6:49am Reply

    • Jaclyn: I might try cooking the veggies for a bit first then adding the chicken breasts, also I’d pound the chicken breasts to an even thickness. October 23, 2015 at 9:15am Reply

  • Amanda West: Oh man! I just made this two nights ago and I’m already dreaming about making this again. I never do that. Ever. I am one that always wants to make a different thing every night for dinner, but I gotta say, this has changed that. I could have these flavors every week. You are a genuis! I used 4 thighs and 1 skinless, boneless breast for my husband because that’s the type of chicken he prefers.

    Tracy, I think the fat from the bacon on top of it helped keep it pretty moist, although I didn’t try it myself. He liked it though. Also, if you’ve never tried brining the chicken breasts first, that really helps keep them moist and tender. October 25, 2015 at 8:38am Reply

  • Pam: I made this today and it was out of this world good! And I foiled the pan so no clean up either. Only thing is I added a few baby portobella mushroom as I had to use up.. very very good! October 31, 2015 at 2:31pm Reply

  • Jamie: Recipe looks great and can’t wait to try it!

    When placing the chicken on top of the veggies, do I pour the juices (with the vinegar that the chicken was resting in) all over the veggies as well? Or discard it? November 2, 2015 at 8:27pm Reply

  • Stacy: Found this recipe on Pinterest and I made it for dinner tonight. It was DELICIOUS! A total winner. Thank you! November 4, 2015 at 5:04pm Reply

  • Fran: I made this for my bible study group this week. It was excellent! Loved the combination of favors. I used breasts,cut them in half and did pound them. Came out fine. Thank you for the great recipe November 5, 2015 at 9:53pm Reply

  • Tracy: Made this tonight & it was absolutely wonderful. So yummy! Would be a great dish to make for company. Will make this over and over again. Thanks for the recipe. November 6, 2015 at 7:29pm Reply

  • Carm: Just reading the comments I’m looking forward to making this dish for Sunday dinner! November 7, 2015 at 4:22pm Reply

  • Nicole: Could you freeze this with everything raw? Then let thaw, throw on a pan and cook? November 9, 2015 at 7:18pm Reply

  • Sophia: OMG! I just Made this! And it’s soooo easy and delicious ❤️❤️❤️ extremely happy with the results! November 10, 2015 at 6:55pm Reply

  • kelsey: Planning on making this tonight for a large family gathering. I bought a whole chicken and plan on putting it all in my roasting pan. Would you suggest cooking the chicken alone for a little while before adding everything else? Or should I forego the roasting pan altogether and butcher up the chicken and make as written? November 12, 2015 at 9:59am Reply

  • Janet: This is in the oven right now! I CANNOT wait to eat! Even my kids (8 and 5) are excited. What a beautiful fall dinner. November 15, 2015 at 3:04pm Reply

  • Jana @ OhThatsTasty: Made this for dinner tonight: easy and delish! I pan-seared the chicken on the skin side before putting it in the baking pan. Nice crispiness and perfectly done veggies.

    Thanks for sharing! November 17, 2015 at 5:44pm Reply

  • Sara Erba: I made this last night with center cut pork chops. It was delicious. Changed the temp of oven to 425. Cooked the same amount of time. My family raved and it was easy prep and cleanup. Loved it. Thanks!!!! November 19, 2015 at 9:02am Reply

  • Kathy: Very yummy and looks fabulous. December 5, 2015 at 5:39pm Reply

  • Katie: Thank you for such a wonderful recipe!!! And you know what I loved? It was just as beautiful as your photo!I would be proud to serve this to guests! Wonderful!! Making this again!!!! December 8, 2015 at 9:58am Reply

  • Jessie: I made this for dinner over the weekend and it was a hit! Our local grocery didn’t have any fresh Brussels sprouts, so I just used a bag of frozen and they turned out fine. I also used boneless, skinless chicken tenderloins. I let the veggie/fruit mixture and bacon cook for 20 minutes, then added the chicken so it wouldn’t dry out. Delicious! Thanks! December 9, 2015 at 12:34pm Reply

    • Jaclyn: I’m so glad you liked it Jessie! Thanks for your review! December 9, 2015 at 3:54pm Reply

  • Cathy M: Loved this recipe! Substituted chunks of butternut squash for the sweet potatoes and added a handful of chopped walnuts. Yum! I think I will try with pork chops next time. December 20, 2015 at 3:58pm Reply

  • Denese: My family loved this recipe. I was at a loss one evening as to what to cook when I came across this. I used Herbs De Province on my chicken and vegetable mix. It turned out fabulous. January 3, 2016 at 5:10pm Reply

    • Christa: Denese! Thanks for sharing your substitution of Herbs de Provence and that it turned out well for you! I considered that tonight when I realized I didn’t have fresh thyme. I made do with the fresh sage, fresh rosemary and dried thyme this time, but I will try that next time. April 19, 2016 at 7:26pm Reply

  • Jana @ OhThatsTasty: I’ve made this three times now, and it’s a great “template” for an easy, tasty meal! Tonight, the only veggies were onions, sweet potatoes, and broccoli, and instead of the vinegar-oil-herb mixture, I tossed it with a little ginger sweet-and-sour sauce I had on hand. Every time it’s fabulous! The main trick is getting the size and timing right for the veggies. I did small broccoli florets and just put them in 10 minutes before the end. It was perfect! February 9, 2016 at 6:41pm Reply

    • Jaclyn: I’m glad you’ve enjoyed it Jana! February 10, 2016 at 9:45am Reply

  • Patricia: So do I cover it in foil? August 17, 2016 at 6:25pm Reply

    • Jaclyn: No this is baked uncovered. August 17, 2016 at 10:44pm Reply

  • Jodi Mishun: Made this tonight. Love,love,love the 1 pan meal idea. This was delicious. I had me very used a sweet potato or shallots before. It was a simple,hearty and healthy dinner! Thank you for the recipe! August 23, 2016 at 6:38pm Reply

    • Jaclyn: So glad you loved it! Thanks Jodi! August 25, 2016 at 12:53pm Reply

  • Karen: I made this but i cut the sweet potato too large so took longer to cook. Wont make that mistake next time. August 28, 2016 at 5:25pm Reply

  • GrimFix: Where is the link to your store?
    Also, do have recipes sorted into files like one-dish, Crock Pot, casseroles, etc… September 2, 2016 at 5:09pm Reply

  • Megan: Plan on making this meal, looks delicious! Although my family are not big brussel sprout eaters, any substitutions could I use instead? September 8, 2016 at 1:22am Reply

  • Heather B: This came out looking like the photo and was absolutely delicious. Loved the fact that it was all made in one dish. We are currently doing the Whole 30 so it was great to come across a scrumptious recipe that we only had to modify by making sure we use Whole 30 compliant bacon. Thanks for a great recipe! September 8, 2016 at 8:11pm Reply

    • Jaclyn: Thanks Heather! September 14, 2016 at 2:33pm Reply

  • Sallie Des Biens: The chicken was cooked in 30 minutes? September 9, 2016 at 7:40am Reply

  • jackie: Oh my goodness! This was so good! I added some parsnip too. I’m eating the little bit of leftovers right now. I’m wishing i had more! September 9, 2016 at 10:37am Reply

    • Jaclyn: I’m so glad you loved it Jackie! September 9, 2016 at 11:09am Reply

  • Vicki: This looks incredible! I am looking forward to making this for a small dinner party. A quick question… Do you include the chicken marinade when you add the chicken to the remaining ingredients before baking? September 11, 2016 at 4:32pm Reply

    • Jaclyn: No just take the chicken pieces out. Hope everyone loves it! September 11, 2016 at 8:38pm Reply

  • Taliah: This meal looks very good, but I have one question. Do you cover the pan when cooking or leave it exposed? Thank you September 13, 2016 at 6:24am Reply

    • Jaclyn: You don’t need to cover it. I hope you love this recipe! September 13, 2016 at 10:57am Reply

  • Audrey: I absolutely LOVED this! Normally I am very skeptical of recipes I find on pinterest, but I wanted something I could just put in the oven to not spend a lot of time cooking and this was the most appetizing thing I could find on a short time frame, but I’m so glad I did! I had pretty low expectations at first, and this just blew them out of the water! My boyfriend and I raved about it, and this is definitely going on my normal dinner rotation.

    The only things I did differently were:
    1) I used ‘Red Wine Vinegar with Pomegranate’ since that’s all I had.
    2) I couldn’t find shallot bulbs at the store so I just cut up the bulb/white part of a bunch of green onions.

    Everything was perfectly cooked, juicy, and delicious. Very easy. Highly recommend! Thank you! September 14, 2016 at 8:41am Reply

    • Jaclyn: I’m so glad you loved it Audrey! September 14, 2016 at 2:02pm Reply

  • Carly: This looks amazing and I can’t wait to make t tonight. All I have are boneless, skinless thighs. Would you make any modifications? September 15, 2016 at 12:14pm Reply

    • Jaclyn: They will probably quick a little quicker so just keep an eye on them and test the temp a little earlier. September 15, 2016 at 1:16pm Reply

  • Christine Ashbaugh: This was sooo delicious!!! Thank you so much for sharing this recipe! Definitely making over again and again! September 20, 2016 at 11:09am Reply

    • Jaclyn: Thanks Christine! September 20, 2016 at 1:05pm Reply

  • Barbara Pelkey: Followed this EXACTLY….I think there is a typo and the oven temp should be 375 as my meal is black at 10mins. So sad I was looking forward to it September 30, 2016 at 3:45pm Reply

  • Lori: Made it tonight, with a few modifications, and it was a big hit! We doubled the bacon, simply because the bacon was expiring and I needed to use it up – so I eliminated any added salt as the bacon’s salt would melt in – and I had to use pearl onions simply because they were out of shallots.

    One issue: the oil in the recipe was not enough to prevent the recipe from sticking in our case. My poor fibromyalgia-addled mother was starting to hurt herself trying to scrub the pan. After discussing the pros and cons of foil versus parchment versus non-stick spray, we’ve decided a spray has to be added.

    We’re subbing squash for the potato next time! September 30, 2016 at 7:31pm Reply

  • Shanique: This sounds like an absolutely delicious recipe. Is there a substitute for red wine vinegar and Dijon mustard? October 5, 2016 at 8:31am Reply

  • Rachel: I tried this tonight and was blown away. It was actually enjoyable to put together and pop in the oven and enjoy the smells as it roasted. Definitely my go to autumn recipe!! Thanks!! My family loved it too including the kids. I told them to combine the Brussels sprout with Apple in a forkful to cut the slight bitterness. October 5, 2016 at 8:11pm Reply

  • Pat: Can’t wait to make this! All my favorites and one pan! October 9, 2016 at 10:47am Reply

  • Jannie: Omg I just made this tonight and I’m blown away at how delicious it is. Big thank you!!! October 14, 2016 at 4:05pm Reply

  • Stacie: I absolutely love this recipe. I made it several times last fall/winter.

    Making this for my parents and fiancé who are big eaters. I’m worried the chicken won’t be enough. Can I add more thighs for a total of 7 thighs and keep cooking time the same? October 16, 2016 at 11:04am Reply

    • Jaclyn: That should be fine, just be sure to take the internal temp of the chicken to make sure they’re done but a couple more shouldn’t change things. October 16, 2016 at 5:04pm Reply

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