Description
This hearty One Pan Autumn Chicken Dinner brings all the fall flavors into one sizzling, savory sheet pan. Juicy, herb-roasted chicken thighs pair with sweet potatoes, Brussels sprouts, apples, and smoky bacon for a meal that’s both comforting and incredibly satisfying. With a double batch, it’s perfect for feeding a crowd—or just yourself with delicious leftovers.
Ingredients
10 bone-in, skin-on chicken thighs (6–7 oz each)
8 tablespoons olive oil, divided
3 tablespoons red wine vinegar
6 garlic cloves, minced (2 tablespoons)
2 tablespoons each minced fresh thyme, sage, and rosemary
Salt and freshly ground black pepper, to taste
2 large sweet potatoes (about 2 lbs), chopped into ¾-inch cubes
2 lbs Brussels sprouts, halved
4 medium Fuji apples, cored and sliced into ¾-inch half moons
4 shallots, peeled and sliced ¼-inch thick
8 slices hickory smoked bacon, chopped into 1-inch pieces
4 tablespoons chopped parsley (optional garnish)
Instructions
Preheat oven to 450°F (230°C).
In a bowl, whisk 4 tablespoons olive oil, red wine vinegar, garlic, and fresh herbs. Season chicken with salt and pepper, then rub with the herb mixture. Let marinate while prepping veggies.
Toss sweet potatoes, Brussels sprouts, apples, and shallots with remaining 4 tablespoons olive oil, salt, and pepper.
Arrange veggies on two large baking sheets. Nestle chicken thighs and scatter chopped bacon throughout.
Roast for 35–40 minutes, rotating pans halfway, until chicken is golden and veggies are tender.
Garnish with fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 520 / serving
- Sugar: 10g / serving
- Fat: 33g / serving
- Carbohydrates: 28g / serving
- Fiber: 6g / serving
- Protein: 32g / serving