One Pan Autumn Chicken Dinner

09.10.2018

One of my favorite ways to welcome fall is with this One Pan Autumn Chicken Dinner. It’s been a reader favorite recipe every fall since I shared it 3 years ago, and my family absolutely loves this meal. It’s easy to make, the flavors are truly delicious, and clean up is a breeze. A must try chicken recipe!

One Pan Autumn Chicken Dinner

One of My Favorite Chicken Recipes

This is one of my favorite chicken recipes because the chicken is just so tasty. The delicious flavor comes from the use of bone-in, skin-on thighs and a quick garlic herb marinade.

I love the way the veggies and apples compliment the chicken. And since everything is roasted together the flavors have a chance to meld during that cook time.

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This meal just has fall written all over it with it’s seasonal veggies and the fact that it’s just total good for the soul comfort food perfect for a cool breezy fall day.

One Pan Autumn Chicken Dinner

I always use fresh herbs here, you should be able to buy all the herbs in one packet labeled as “poultry herbs”. If not dry would also work as well, just use 1/3 the amounts listed.

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

 

Ingredients for this Easy Chicken Dinner

  • Bone-in, skin-on chicken thighs
  • Olive oil
  • Fresh herbs – rosemary, thyme, sage
  • Red wine vinegar
  • Garlic
  • Brussels sprouts
  • Sweet potato
  • Fuji apples (or other sweet baking apples)
  • Bacon
  • Salt and pepper

Scroll below for full recipe.

One Pan Autumn Chicken Dinner Ingredients Shown Here

How to Make This Sheet Pan Chicken Recipe

Preheat oven to 450 degrees.

Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size resealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.

Let rest while you prep remaining ingredients.

Autumn Chicken Dinner chicken shown here marinating in resealable bag

Add sweet potatoes, apples, Brussels sprouts, and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper then toss to coat.

Spread into an even layer.

How to Make One Pan Autumn Chicken Dinner on Sheet Pan

Top with chicken pieces and sprinkle bacon over veggie/apple mixture.

One Pan Autumn Chicken Dinner Before Baking

Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.

One Pan Autumn Chicken Dinner

Can I Use Chicken Breasts in this Recipe?

I prefer the flavor of the chicken thighs here, plus when using the bone-in thighs they finish cooking the same time as the veggies whereas boneless-skinless chicken breasts would be over-cooked and dry by then (and bone-in breasts might need more time).

So stick with the thighs you just might like them!

One Pan Autumn Chicken Dinner

More Easy Fall Recipes You Might Like

One Pan Autumn Chicken Dinner

 

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One Pan Autumn Chicken Dinner

4.97 from 27 votes

This is such a comforting and easy one pan chicken recipe! Everyone will love it on those chili autumn nights. It's brimming with flavor and loaded with seasonal veggies. You'll love those sweet apples pieces and salty bits of bacon.

Course: Main Course
Cuisine: American
Keyword: chicken recipes
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 5 servings
Calories: 692 kcal
Author: Jaclyn

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
  • 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
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces
  • 2 Tbsp chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 450 degrees. 
  2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 

  3. 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.

  4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. 

  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

  6. Set chicken thighs over veggie/apple layer.

  7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. 
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.

  9. Garnish with parsley if desired and serve warm.

Nutrition Facts
One Pan Autumn Chicken Dinner
Amount Per Serving
Calories 692 Calories from Fat 387
% Daily Value*
Total Fat 43g 66%
Saturated Fat 11g 55%
Cholesterol 181mg 60%
Sodium 357mg 15%
Potassium 1209mg 35%
Total Carbohydrates 41g 14%
Dietary Fiber 8g 32%
Sugars 15g
Protein 35g 70%
Vitamin A 275.9%
Vitamin C 105.6%
Calcium 9.9%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

169 comments

  • Rylie Nore: Stumbled across your blog today for the first time and decided to give this yummy looking fall meal a try. Let me just say, WOW. Both me and my husband were blown away by the flavor in this dish, and how easy it was! We are definitely adding this to our list of favorites. I’m excited to try more of your recipes this week! September 17, 2018 at 10:19pm Reply

    • Jaclyn: I’m so happy to hear you both enjoyed it Rylie! Thanks for the great review! I hope you enjoy many more of my recipes :). September 18, 2018 at 11:17am Reply

  • Holly: I was wondering what you could sub for the brussels? I can’t eat cruciferous veggies due to GI problems. Thanks! September 16, 2018 at 1:04pm Reply

    • Jaclyn: I’d maybe add in some diced carrots or yellow potatoes. September 17, 2018 at 10:06pm Reply

  • Naomi B: Er. Mer. Gawd. Made this for lunch/dinner today. It was AMAZING. My husband loved it. Not to mention, it reheated beautifully. I did remove the skin off the chicken and it was no big deal, except for the save on calories. Then, I shared it with everyone and everywhere I possibly could. Definitely a keeper! September 14, 2018 at 1:16pm Reply

    • Jaclyn: Naomi thanks for the great review and thanks so much for sharing! Glad you both liked it! September 14, 2018 at 3:22pm Reply

  • Mary: I’m trying to understand why a serving is almost 700 calories! Is it because of the chicken skin? September 11, 2018 at 10:09am Reply

    • Jaclyn: Yes it’s the fat and skin on the chicken so if you don’t eat it it would cut calories down (can’t say exactly by how much). Plus it’s a full meal in one. September 11, 2018 at 10:38am Reply

  • Carissa Nelson | Spoonful of Easy: Hi Jaclyn,

    This looks amazing! You don’t see a lot of sheet pan meals with apples, but I think it would taste fantastic. Just pinned it and excited to try it! September 11, 2018 at 8:28am Reply

  • asma: love this recipe! made it for the first time last month and tried a whole lot of variations with fuit n veggies :) great though it always turned out love this original recipe…making it tonight too June 29, 2018 at 4:43am Reply

    • Jaclyn: So glad it was enjoyed! Thanks for commenting! June 29, 2018 at 11:36am Reply

  • Jennifer Melotik: My whole family LOVES this recipe!!! We eat it Year round and frequently. March 14, 2018 at 4:18pm Reply

    • Jaclyn: Thanks for letting me know it’s being enjoyed! March 15, 2018 at 10:04pm Reply

  • Krystle: Made this last night and LOVED it! Just curious… has anyone figured out the nutritional information for this? March 8, 2018 at 10:31am Reply

    • Jaclyn: So glad you liked it Krystle! I usually use myfitnesspal.com. It’s pretty fast and easy to import my recipes. :) March 8, 2018 at 1:36pm Reply

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