One Pan Autumn Chicken Dinner


I love dinners where everything is cooked or baked together in one pan. And this One Pan Autumn Chicken Dinner is no exception!

One Pan Autumn Chicken Dinner | Cooking Classy

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 to 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!

Want to see how easy this sheet pan dinner is? Watch the video!

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.

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


One Pan Autumn Chicken Dinner

4.93 from 14 votes

comforting and easy one pan chicken dinner all you will need on chilly autumn night

Course: Main Course
Cuisine: American
Keyword: chicken dinner, one pan chicken dinner
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 354 kcal
Author: Jaclyn


  • 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


  1. 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.
  2. 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.
  3. 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).
  4. Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.
Nutrition Facts
One Pan Autumn Chicken Dinner
Amount Per Serving
Calories 354 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 195mg 8%
Potassium 753mg 22%
Total Carbohydrates 32g 11%
Dietary Fiber 8g 32%
Sugars 14g
Protein 7g 14%
Vitamin A 112%
Vitamin C 128.3%
Calcium 7.9%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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

  • 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

  • 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: 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

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

    • Debi: I used butternut squash instead of sweet potatoes
      and it came out perfect. Great dish! January 6, 2017 at 8:35am Reply

  • Kelly: This looks and sounds amazing, yum!

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

  • 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d