One Pan Autumn Chicken Dinner

Published September 10, 2018. Updated October 15, 2019

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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

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One Pan Autumn Chicken Dinner


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One Pan Autumn Chicken Dinner
4.99 from 60 votes

One Pan Autumn Chicken Dinner

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
Prep20 minutes
Cook30 minutes
Ready in: 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)


  • 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 an 18 by 13-inch rimmed baking sheet. 
  • Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  • Set chicken thighs over veggie/apple layer.
  • Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. 
  • 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.
  • 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.
Nutrition values are estimates only. See full disclaimer here.

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  • Debbie Gennetti

    Hi..I am making this tonight but I added dried cranberries and zucchini / summer squash I had no sprouts..We”ll see how it goes!!!

  • Jody Morris

    Love this! Make exactly as written and it never fails to impress!

  • Mary

    This is an extremely flavorful recipe! You can make it as is or use what you have on hand. Always a hit with my family! I use boneless skinless chicken thighs. Thanks for a great recipe!

  • Christie Gaines

    This was a huge hit! I served it at a dinner party and they all loved it!
    I, however used boneless chicken thighs (didn’t want my guests digging out bones) and I used butternut squash instead sweet potato.
    The dish is so flavorful and the colors are beautiful!!
    I highly recommend this meal! So easy! One pan and the best part is you get to spend time with your guests instead of in the kitchen!

    • Teresa

      Dinner was amazing used boneless skinless chicken breasts the chicken was moist and not overcooked woohoo!

  • Teresa A Stueck

    I will use chicken breasts for this meal and cut them in half thickness wise and cover it with foil to prevent drying out!

    • Jaclyn

      Jaclyn Bell

      Unfortunately foil won’t prevent drying with chicken breasts it’s more about the temperature it’s cooked to, if cooked past 165 in the center they start to dry. Foil usually reduces browning on the exterior of chicken. What I might suggest is just waiting to add the chicken breasts since they cook faster (unless they’re larger bone in skin on).

  • Veronica Fuentes

    Forgot to add the bacon. But it was a hit for the kids anyway. We’ve never eaten Brussel sprouts. Kids kept bashing the meal before it was done. But guess what? They all ( 5 kids)got seconds and fought over the brusssel sprouts! Left none for my husband. Can’t wait to make again with the bacon.

  • Juliann

    I am making this now for a birthday celebration realized I grabbed bonless thighs what should I adjust the chicken cooking time to?

    • Jaclyn

      Jaclyn Bell

      They’ll probably cook about 10 minutes faster, just be sure to take the temp as always – to 165 degrees.