One Pan Autumn Chicken Dinner

September 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.

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!

Sheet pan with roasted chicken and fall vegetables

More Easy Fall Recipes You Might Like

One Pan Autumn Chicken Dinner


One Pan Autumn Chicken Dinner

4.98 from 46 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.

Servings: 5 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes


  • 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)


  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*
Fat 43g66%
Saturated Fat 11g69%
Cholesterol 181mg60%
Sodium 357mg16%
Potassium 1209mg35%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 15g17%
Protein 35g70%
Vitamin A 13795IU276%
Vitamin C 87.1mg106%
Calcium 99mg10%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken recipes
Author: Jaclyn

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  • Connie

    I would appreciate your help on the nutrition guide for one serving. Can you tell me what equals one serving? I’m wondering is that one leg? And then how many vegetables would that include for one serving thank you very much

    • Jaclyn

      Jaclyn Bell

      Yes 1 thigh per serving then on the veggies I don’t have a measurement in cups unfortunately. 1/5 of the batch.

  • Kristy

    All the flavors in this dish worked real together but I goofed and got the boneless kind of chicken. When it was done, the chicken had shriveled to half their size. I should have doubled the chicken because we were still hungry. I would also like to add that this dish was not cheap to make. Brussels sprouts cost me $3.99 for the pound alone.

    • Kim Lippy

      On the topic of Brussels Sprouts. Wow! Not sure where you live, but you’re paying $1 more a pound than most of the country for fresh Brussels sprouts. More common is $3 a pound which comes out to $0.60 a person on this recipe for the addition of the green veggie. Brussels Sprouts in general are typically expensive, but SO nutritious. I’m guessing they are so expensive because they are really hard to grow…I know because we grow them in our home garden. Lots of maintenance due to bugs, etc.

  • Denita House

    I don’t like sweet potatoes. I was thinking of using white potatoes or baby reds and then I thought what if I used butternut squash instead? Any ideas on how to do that?

    • Jaclyn

      Jaclyn Bell

      You should be fine to replace with either the red potatoes or butternut squash just add in place of sweet potatoes.

  • Crisy

    This turned out fantastic!! Followed the suggestion of cooking the chicken and veggies for 15 minutes before adding bacon and apples and that was perfect. Served with a warm butter herb sauce: (boiled 2 tbsp white wine vinegar, 2 tbsp heavy cream, 1 tsp thyme, 1 tsp parsley, 1 tbsp cold butter, salt and pepper) over brown rice. WONDERFUL! Definitely will be cooking this one again!

  • Beth

    This has become one of my husband’s favorite meals. It is absolutely delicious.

  • Carol

    This recipe is fantastic and definitely company worthy. After reading the comments of others, I made sure that I cut the apples into thick wedges so they would not overcook. I also baked the chicken for 15 minutes before adding the apple. My chicken needed an additional 10 minutes to cook, so the overall bake time was 40 minutes. I finished under the broiler which crisped the bacon nicely. Thanks for a great meal!

  • Liz H.

    I love love love this recipe. I’m just struggling with the textures when I cook it. I’d love the bacon and the apples to be a little crispier.

    I’ve made this four times so far, and the bacon is always chewy and my apples turn to mush. I tried pre-cooking the bacon (partially) this time and cutting the apples larger, but I’m still tweaking it. The flavors are on point, though!

    Jaclyn, any tips to help?

    • Jaclyn

      Jaclyn Bell

      You can cook bacon separate then add at the end. And you can add apples halfway through cooking or try a firmer apple like Braeburn, honey crisp or Granny Smith.

  • Patrick

    Those nutrition facts are way off! I almost didnt make it when I read them until I calculated them myself. It usxa great, healthy recipe. My family and I loved it and will make it again.