Autumn Chicken Dinner Recipe One Pan

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.

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.

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.

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.

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

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.

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!