Name: Sheet Pan Chicken and Fall Veggies
Prep time: 15 min
Cook time: PT-491538H7M50S
Total time: PT-491538H7M50S
Cuisine: american
Ingredients: 1.5 pounds boneless, skinless chicken thighs; 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 1 medium red onion, cut into 1-inch wedges; 1 cup Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; optional: fresh parsley, chopped, for garnish

Jump to Recipe·Print Recipe

Simplify dinner with this delicious sheet pan chicken and fall veggies recipe, featuring tender chicken thighs and roasted sweet potatoes.

Sheet Pan Chicken & Fall Veggies: Easy Autumn Dinner 16

This is the kind of meal that comes together with minimal fuss but delivers maximum flavor, perfect for those busy weeknights when you still want a wholesome, home-cooked meal.

Embrace the cozy flavors of autumn with this incredibly easy sheet pan dinner. It’s a complete meal cooked on a single pan, which means less cleanup and more time to enjoy your evening.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe
A Friendly Wrap-Up And The Best Way To Serve It

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero, designed for anyone who wants a delicious, nutritious meal without spending hours in the kitchen. It’s perfect for busy parents, individuals looking for simple meal prep, or anyone who appreciates the convenience of a one-pan dinner. The combination of juicy chicken thighs and naturally sweet, caramelized roasted vegetables makes for a satisfying and balanced plate. You can serve it as a standalone meal, or pair it with a simple side salad or a crusty piece of bread for a heartier option. It’s particularly well-suited for cooler autumn evenings when comforting, warm flavors are most welcome.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sheet pan meal is straightforward. We’re focusing on fresh, seasonal produce and readily available pantry staples to ensure this recipe is as stress-free as possible.

INGREDIENTS:

1.5 pounds boneless, skinless chicken thighs
2 medium sweet potatoes, peeled and diced into 1-inch cubes
1 medium red onion, cut into 1-inch wedges
1 cup Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: fresh parsley, chopped, for garnish

For the vegetables, feel free to swap in other fall favorites like butternut squash, parsnips, or even carrots if you prefer. Just ensure they are cut into similar-sized pieces so they cook evenly. If you don’t have dried rosemary or thyme, an Italian seasoning blend can work in a pinch. Boneless, skinless chicken breasts can also be used, but you might need to adjust the cooking time slightly to prevent them from drying out.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it ideal for busy schedules.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

How To Make It Step By Step With Visual Cues

Creating this delicious sheet pan dinner is incredibly simple. Follow these steps for a perfectly cooked meal every time.

Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and ensuring even cooking.
Prepare the Vegetables: In a large bowl, combine the diced sweet potatoes, red onion wedges, and halved Brussels sprouts. Drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss everything together until the vegetables are evenly coated.
Season the Chicken: In a separate medium bowl, place the boneless, skinless chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil. Sprinkle with the dried rosemary, dried thyme, and garlic powder, along with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Rub the seasoning into the chicken until each piece is well coated.
Arrange on the Sheet Pan: Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet. Place the seasoned chicken thighs in a single layer on the other side of the baking sheet, ensuring they are not overcrowded. This separation helps everything cook properly.
Roast Until Cooked Through: Transfer the baking sheet to the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F/74°C) and the vegetables are tender and slightly caramelized. You can flip the chicken and stir the vegetables halfway through cooking for more even browning.
Serve Warm: Once cooked, carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.

Easy Variations And Serving Ideas That Fit Real Life

This sheet pan meal is incredibly versatile and can be adapted to suit different tastes and occasions. For a kid-friendly twist, you can cut the sweet potatoes into fun shapes or add a drizzle of maple syrup during the last 10 minutes of cooking for extra sweetness. If you want to introduce more greens, a handful of kale or spinach can be added to the pan during the last 5-7 minutes of roasting.

Consider adding different vegetables like bell peppers, zucchini, or even apple slices for a unique sweet and savory flavor profile. For a little heat, a pinch of red pepper flakes can be added to the seasoning mix. This dish is fantastic on its own, but it also pairs wonderfully with a simple quinoa salad, a side of fluffy rice, or a light green salad with a vinaigrette dressing. For a casual gathering, you could serve it buffet-style, allowing guests to pick their favorite pieces of chicken and roasted veggies.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. One frequent mistake is overcrowding the sheet pan. When too many ingredients are packed onto one pan, they end up steaming instead of roasting, leading to soggy rather than crispy results. Always use a large enough baking sheet, or divide the ingredients between two pans if necessary, ensuring everything is in a single layer with a little space around it.

Another common issue is unevenly cut vegetables. If your sweet potatoes or Brussels sprouts are different sizes, some will cook faster and burn while others remain undercooked. Aim for uniform 1-inch pieces for consistent cooking. Lastly, under-seasoning can lead to a bland dish. Don’t be shy with the herbs and spices; they are key to building flavor in this simple preparation. Always taste your food before serving and adjust seasonings if needed.

How To Store It And Make It Ahead Without Ruining Texture

This sheet pan chicken and fall veggies recipe is excellent for meal prepping and storing leftovers. Once completely cooled, transfer any remaining chicken and vegetables to an airtight container. It will keep well in the refrigerator for up to 3-4 days.

To reheat, you have a few options. For the best texture, especially for the vegetables, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps to crisp up the vegetables again. You can also reheat individual portions in the microwave, though the vegetables might be slightly softer. If you’re planning to make this ahead for meal prep, you can cook the entire dish as directed, then portion it out into individual containers for quick grab-and-go lunches or dinners throughout the week.

Questions People Always Ask Before Making This Recipe

Can I use chicken breast instead of thighs? Yes, you can! Boneless, skinless chicken breasts work well. Just be mindful that they tend to cook faster and can dry out more easily. You might want to remove them from the oven a few minutes earlier or ensure they are cut into similar-sized pieces as the vegetables.

What if I don’t like Brussels sprouts? No problem! You can easily swap Brussels sprouts for other fall vegetables like chopped carrots, parsnips, or even cauliflower florets. Just ensure they are cut to a similar size for even cooking.

How do I know when the chicken is fully cooked? The safest way to tell if chicken is cooked 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 add other seasonings? Absolutely! This recipe is a great base for customization. Feel free to add smoked paprika, onion powder, a pinch of cayenne for heat, or even a squeeze of lemon juice after roasting for brightness.

Do I need to peel the sweet potatoes? While peeling is recommended for a smoother texture, you can leave the skin on if you prefer. Just make sure to scrub them very well before dicing.

Can I use frozen vegetables? It’s best to use fresh vegetables for this recipe, as frozen vegetables can release a lot of water during roasting, making the dish soggy. If you must use frozen, ensure they are thoroughly thawed and patted very dry before seasoning and roasting.

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

This sheet pan chicken and fall veggies dinner is truly a testament to how simple and satisfying home cooking can be. With minimal effort, you can create a wholesome, flavorful meal that brings the comforting tastes of autumn to your table. The best way to serve this dish is straight from the oven, allowing everyone to enjoy the tender chicken and perfectly roasted, slightly caramelized vegetables while they’re still warm and fragrant. It

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.