Easy Fall Sheet Pan Chicken Dinner with Veggies

This simple sheet pan chicken dinner features tender chicken thighs and roasted fall vegetables, making it a perfect one-pot meal for busy weeknights.

It’s designed for convenience and flavor, bringing together comforting seasonal produce with juicy chicken in a way that minimizes cleanup and maximizes taste.

If you’re looking for a straightforward, delicious meal that comes together with minimal fuss, you’ve found it. This recipe is all about making dinner easy without sacrificing the hearty satisfaction of a home-cooked meal.

Easy Fall Sheet Pan Chicken Dinner

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• Total Time: 40-45 minutes
• Yield: 4 servings 1x

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Description

This simple sheet pan chicken dinner features tender chicken thighs and roasted fall vegetables, making it a perfect one-pot meal for busy weeknights. It’s designed for convenience and flavor, bringing together comforting seasonal produce with juicy chicken in a way that minimizes cleanup and maximizes taste. If you’re looking for a straightforward, delicious meal that comes together with minimal fuss, you’ve found it. This recipe is all about making dinner easy without sacrificing the hearty satisfaction of a home-cooked meal.

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Ingredients

Scale 1x2x3x

1.5 pounds boneless, skinless chicken thighs

1 pound Brussels sprouts, trimmed and halved

1 pound sweet potatoes, peeled and diced into 1-inch cubes

1 red onion, cut into 1-inch wedges

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and black pepper to taste

Fresh parsley, chopped (for garnish, optional)

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Instructions

1. Preheat your oven to 400 F (200 C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

2. In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, and red onion wedges. Make sure all the vegetables are roughly the same size to ensure even cooking.

3. Drizzle 1 tablespoon of olive oil over the vegetables. Add the dried rosemary, dried thyme, garlic powder, paprika, and a generous pinch of salt and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.

4. Pat the boneless, skinless chicken thighs dry with paper towels. In a separate small bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper.

5. Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet. Arrange the seasoned chicken thighs on the other side of the baking sheet, ensuring they are not overcrowded. Giving everything space allows for proper roasting and browning.

6. Place the baking sheet in the preheated oven and roast for 25-30 minutes. The chicken should be cooked through with an internal temperature of 165 F (74 C), and the vegetables should be tender and lightly caramelized. You can gently stir the vegetables halfway through cooking for more even browning, but it’s not strictly necessary.

7. Once cooked, remove the sheet pan from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately and enjoy your delicious, easy meal!

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: main dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1 serving

Keywords: sheet pan, chicken, dinner, fall, vegetables, easy, weeknight, one-pan, roasted, comfort food

What You’ll Love About This Quick And Easy Recipe

This recipe is a lifesaver for anyone juggling a busy schedule but still wanting to put a wholesome, flavorful meal on the table. It’s perfect for families, individuals, or couples who appreciate the ease of a one-pan dish. The beauty of a sheet pan dinner lies in its simplicity: toss everything with a little oil and seasoning, spread it out, and let the oven do the heavy lifting. This particular combination of chicken thighs and fall vegetables creates a comforting, well-rounded meal that feels special but requires very little effort. It’s ideal for weeknight dinners when time is short, but you still want something more substantial than takeout.

Everything You Need To Make This Recipe Without Stress

INGREDIENTS:

• 1.5 pounds boneless, skinless chicken thighs
• 1 pound Brussels sprouts, trimmed and halved
• 1 pound sweet potatoes, peeled and diced into 1-inch cubes
• 1 red onion, cut into 1-inch wedges
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish, optional)

For simple substitutions, feel free to swap out the chicken thighs for boneless, skinless chicken breasts, though you might need to adjust the cooking time slightly to prevent them from drying out. If Brussels sprouts aren’t your favorite, broccoli florets or chopped carrots make excellent alternatives. Butternut squash can also be used in place of sweet potatoes for a similar fall flavor profile. You can use any brand of olive oil and dried herbs you prefer; the key is to ensure they are fresh enough to still have their potent aroma and flavor.

Time Needed From Start To Finish

• Prep time: 15 minutes
• Cook time: 25-30 minutes
• Total time: 40-45 minutes

How To Make It Step By Step With Visual Cues

1. Preheat Your Oven and Prepare Your Pan: Begin by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.
2. Prepare the Vegetables: In a large bowl, combine the halved Brussels sprouts, diced sweet potatoes, and red onion wedges. Make sure all the vegetables are roughly the same size to ensure even cooking.
3. Season the Vegetables: Drizzle 1 tablespoon of olive oil over the vegetables. Add the dried rosemary, dried thyme, garlic powder, paprika, and a generous pinch of salt and black pepper. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
4. Prepare the Chicken Thighs: Pat the boneless, skinless chicken thighs dry with paper towels. This helps them brown nicely. In a separate small bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil, a pinch of salt, and black pepper.
5. Arrange on the Sheet Pan: Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet. Arrange the seasoned chicken thighs on the other side of the baking sheet, ensuring they are not overcrowded. Giving everything space allows for proper roasting and browning.
6. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes. The chicken should be cooked through with an internal temperature of 165°F (74°C), and the vegetables should be tender and lightly caramelized. You can gently stir the vegetables halfway through cooking for more even browning, but it’s not strictly necessary.
7. Serve Warm: Once cooked, remove the sheet pan from the oven. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness. Serve immediately and enjoy your delicious, easy meal!

Easy Variations And Serving Ideas That Fit Real Life

This sheet pan dinner is incredibly versatile. For a kid-friendly twist, you can cut the sweet potatoes into fun shapes before roasting, or add a drizzle of maple syrup during the last 10 minutes of cooking for a touch of sweetness that appeals to younger palates. If you want to boost the flavor, a squeeze of fresh lemon juice over the finished dish adds brightness. For a heartier meal, consider serving it alongside a simple quinoa salad or a side of crusty bread to soak up any delicious pan juices. This dish is also fantastic for meal prepping; simply divide the cooked chicken and vegetables into individual containers for grab-and-go lunches throughout the week. You can also add other fall vegetables like parsnips or carrots to the mix. For a touch of spice, a pinch of red pepper flakes can be added to the seasoning blend.

Common Slip-Ups And How To Avoid Them

One of the most common mistakes with sheet pan dinners is overcrowding the pan. When you pile too many ingredients onto one sheet, they steam instead of roast, leading to soggy vegetables and less-than-crispy chicken. To avoid this, use a large enough baking sheet, or if necessary, divide the ingredients between two sheets and rotate them halfway through cooking. Another pitfall is unevenly cut vegetables. If some pieces are large and others are small, you’ll end up with some undercooked and some overcooked. Aim for uniform 1-inch pieces for the sweet potatoes and similar sizes for other vegetables. Lastly, make sure your oven is fully preheated before putting the sheet pan in. A cold oven will extend cooking time and can affect the texture of your food.

How To Store It And Make It Ahead Without Ruining Texture

This sheet pan dinner stores beautifully, making it an excellent option for meal prep. Once cooled completely, transfer any leftovers to an airtight container and refrigerate for up to 3-4 days. To reheat, you can either warm it gently in the microwave, though this might make the vegetables a bit softer, or for best results, spread the chicken and vegetables on a baking sheet and reheat in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This method helps to crisp up the vegetables and chicken skin again. While you can chop the vegetables and mix the seasonings ahead of time, it’s best to combine them with the oil and cook them just before serving to maintain the best texture.

Questions People Always Ask Before Making This Recipe

Can I use bone-in chicken thighs? Yes, you can use bone-in, skin-on chicken thighs, but they will require a longer cooking time, typically around 35-45 minutes, and the skin will get wonderfully crispy.

What if I don’t have all the herbs listed? No problem! You can use a pre-made poultry seasoning blend or simply use what you have on hand. Onion powder, Italian seasoning, or even just salt and pepper will still yield a delicious result.

Can I add other vegetables? Absolutely! This recipe is very flexible. Bell peppers, zucchini, parsnips, or even mushrooms would be great additions. Just be mindful of their cooking times; softer vegetables like zucchini might need to be added halfway through.

How do I know the chicken is cooked through? The safest way to tell is by using a meat thermometer. Insert it into the thickest part of the chicken thigh; it should read 165°F (74°C). The juices should also run clear.

Can I make this spicier? Certainly! Add a pinch of red pepper flakes to the seasoning mix, or drizzle with a little hot sauce after cooking for an extra kick.

Is this recipe freezer-friendly? While the cooked chicken freezes well, the roasted vegetables, especially the sweet potatoes, can become a bit mushy after freezing and thawing. It’s best enjoyed fresh or refrigerated for a few days.

Can I use a different type of oil? Avocado oil or grapeseed oil are good alternatives to olive oil, as they also have a high smoke point suitable for roasting.

A Friendly Wrap-Up And The Best Way To Serve It

This easy fall sheet pan chicken dinner is truly a testament to how simple and satisfying weeknight meals can be. With minimal effort and maximum flavor, it brings together tender chicken and wonderfully roasted fall vegetables in one convenient pan. Serve it straight from the oven, perhaps with a sprinkle of fresh herbs, and watch it become a family favorite. It’s the perfect solution for those busy evenings when you crave a wholesome, delicious meal without the fuss. Enjoy every flavorful bite!

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.