One Pan Autumn Chicken Dinner

One Pan Autumn Chicken Dinner is a cozy fall-inspired sheet pan meal that brings together juicy chicken thighs, sweet apples, roasted Brussels sprouts, smoky bacon,

and tender sweet potatoes—all cooked together on a single pan. The garlic herb marinade ties everything together, giving the dish that comforting flavor you want in a fall chicken recipe.

The first cool day of fall always makes me want to turn on the oven and cook something hearty that fills the kitchen with cozy smells.

That’s exactly how this One Pan Autumn Chicken Dinner came to life in my kitchen. The sweet caramelized apples, crispy chicken skin, and golden roasted veggies remind me of the kind of comfort food I crave all season long.

I love that it’s a complete meal baked on a single sheet pan—less mess, less fuss, and all the flavors of fall in one dish.

I’ve made this recipe on busy weeknights when I need dinner on the table fast, and also for weekend family gatherings. Every single time,

people go back for seconds. It’s savory, a little sweet, and has that perfect garlic-herb balance that makes you want to mop up every last drop.

How To Make One Pan Autumn Chicken Dinner?

Recipe Overview

This One Pan Autumn Chicken Dinner combines juicy chicken thighs with roasted sweet potatoes, apples, Brussels sprouts, smoky bacon,

and a garlic herb marinade. Everything roasts together in the oven, creating the perfect fall chicken recipe with almost no cleanup.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Cuisine: American
• Course: Dinner / Main
• Difficulty Level: Easy
• Yield: 5 servings
• Calories per serving: ~520
• Serving Size: 1 chicken thigh + veggies

Equipment You’ll Need

• Large sheet pan (rimmed, about 18×13 inches)
• Mixing bowls
• Sharp knife and cutting board
• Tongs or spatul

Ingredients

• 5 (6–7 oz) bone-in, skin-on chicken thighs
• 4 Tbsp olive oil, divided
• 1 ½ Tbsp red wine vinegar
• 3 cloves garlic, minced (about 1 Tbsp)
• 1 Tbsp each fresh thyme, sage, and rosemary (minced)
• Salt and freshly ground black pepper, to taste
• 1 large sweet potato (about 16 oz), chopped into ¾-inch cubes (unpeeled)
• 1 lb Brussels sprouts, halved
• 2 medium Fuji apples, cored and sliced into ¾-inch half moons
• 2 shallot bulbs, peeled and sliced into ¼-inch rings
• 4 slices hickory smoked bacon, chopped into 1-inch pieces
• 2 Tbsp fresh parsley, chopped (optional garnish)

Ingredient Notes

1. Chicken: Bone-in, skin-on thighs are best for juicy, crispy results. You can swap with drumsticks if you like.

2. Apples: Fuji adds natural sweetness, but Honeycrisp or Gala work too.

3. Sweet Potato: Leave the skin on for extra texture and nutrition.

4. Herbs: Fresh herbs give this dish its signature autumn aroma, but dried herbs can be used in a pinch.

Instructions

1. Preheat the oven:

To 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.

2. Make the marinade:

In a small bowl, whisk 2 Tbsp olive oil, red wine vinegar, garlic, thyme, sage, rosemary, salt, and pepper. Rub this mixture over the chicken thighs. Set aside while prepping the veggies.

3. Prep the veggies:

In a large bowl, toss the sweet potato, Brussels sprouts, apples, shallots, and bacon with the remaining 2 Tbsp olive oil. Season with a pinch of salt and pepper. Spread evenly on the sheet pan.

4. Arrange the chicken:

Nestle the chicken thighs skin-side up on top of the veggies. This lets the juices flavor everything underneath.

5. Roast:

Place the pan in the oven and bake for 35–40 minutes, or until the chicken reaches 165°F (74°C) and the skin is golden brown. Stir the veggies halfway through for even roasting.

6. Serve:

Sprinkle with parsley and serve warm, straight from the pan.

💡 Tip: For extra crispy chicken skin, broil on high for 2–3 minutes at the end.

Nutrition Facts (per serving)

• Calories: 520
• Protein: 28g
• Carbohydrates: 30g
• Fat: 32g
• Fiber: 6g
• Sugar: 10g
• Sodium: 420mg

Tips and Variations

• Make it lighter: Swap bacon with turkey bacon or skip it entirely.
• Vegetable swaps: Try carrots, parsnips, or butternut squash as a substitute for sweet potatoes.
• Apple-free option: Use pears for a slightly different sweetness.
• Meal prep: Chop all the veggies and marinate the chicken in the morning, then roast it at dinner time.

Serving Suggestions

This meal is satisfying on its own, but I love pairing it with:

1. Warm dinner rolls to soak up the juices

2. A simple green salad with vinaigrette

3. A crisp glass of apple cider or white wine

Recipe Note

This recipe is meant for a standard-size sheet pan. If you’re doubling it, use two pans to avoid overcrowding, which can cause steaming instead of roasting.

FAQ

Final Thoughts

I can’t tell you how much I love this One Pan Autumn Chicken Dinner. It’s simple, full of flavor, and just the kind of meal that makes everyone linger a little longer at the table.

Try it out, and let me know in the comments how your family enjoyed it—I’d love to hear if you made any fun twists or swaps!