Sheet Pan Chicken & Fall Veggies: Easy Autumn Dinner

Dinner just got a whole lot simpler and tastier with this fantastic sheet pan chicken and fall veggies recipe.

It’s the perfect solution for busy weeknights when you want a wholesome, flavorful meal without a mountain of dishes to wash afterward.

This recipe brings together tender chicken thighs, sweet potatoes, and Brussels sprouts, all roasted to perfection on a single pan. The flavors meld beautifully, creating a comforting and satisfying dish that the whole family will love.

Sheet Pan Chicken and Fall Veggies

---

• Total Time: 45-50 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This sheet pan chicken and fall veggies recipe is a simple, flavorful, and wholesome meal perfect for busy weeknights. It features tender chicken thighs, caramelized sweet potatoes, and crispy Brussels sprouts, all roasted on one pan for easy cleanup. It’s a balanced and satisfying dish that’s great for family dinners or meal prepping.

---

Ingredients

Scale 1x2x3x

1.5 pounds boneless, skinless chicken thighs

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt, or to taste

---

Instructions

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

2. In a large bowl, combine the cubed sweet potatoes and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, then sprinkle with half of the salt, pepper, rosemary, and thyme. Toss everything together until the vegetables are evenly coated.

3. In a separate medium bowl, place the boneless, skinless chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining salt, pepper, rosemary, thyme, and the garlic powder. Toss to ensure each piece of chicken is well coated with the seasonings.

4. Spread the seasoned sweet potatoes and Brussels sprouts in a single layer on one side of the prepared baking sheet. Arrange the seasoned chicken thighs on the other side of the same baking sheet, making sure not to overcrowd the pan.

5. Place the sheet pan in the preheated oven and roast for 15 minutes.

6. After 15 minutes, carefully remove the sheet pan from the oven. Using tongs, flip the chicken thighs and gently stir the vegetables to ensure even browning. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165 F / 74 C) and the vegetables are tender and slightly caramelized.

7. Once cooked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before serving.

• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Category: main dish
• Method: roasting
• Cuisine: american

Nutrition

• Serving Size: 1/4 of recipe

Keywords: sheet pan, chicken, sweet potato, brussels sprouts, easy, weeknight, healthy, fall, dinner, one pan

What You’ll Love About This Quick And Easy Recipe

This recipe is a true weeknight hero, designed for anyone who craves a delicious, home-cooked meal without the fuss. It’s incredibly practical because everything cooks on one sheet pan, minimizing cleanup and maximizing flavor. You’ll love how the chicken thighs become wonderfully tender and juicy, while the sweet potatoes caramelize slightly, and the Brussels sprouts get delightfully crispy edges. It’s a balanced meal in itself, offering protein, healthy carbs, and plenty of vegetables. This dish is perfect for a cozy family dinner on a cool autumn evening, or even for meal prepping lunches for the week ahead. It’s also a fantastic option for beginner cooks, as the steps are straightforward and forgiving.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sheet pan meal is simple. Most items are readily available at any grocery store, making it a stress-free shopping trip.

INGREDIENTS:

• 1.5 pounds boneless, skinless chicken thighs
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt, or to taste

For simple substitutions, you can easily swap boneless, skinless chicken breasts for the thighs, though cooking time might vary slightly to ensure they don’t dry out. If rosemary isn’t your favorite, dried oregano or an Italian seasoning blend would work well. You can also experiment with other fall vegetables like butternut squash (cut into similar-sized cubes) or even broccoli florets if Brussels sprouts aren’t a hit with your family. Just ensure all vegetables are cut to a similar size for even cooking.

Time Needed From Start To Finish

This recipe is designed for efficiency, getting a delicious meal on your table in under an hour.

• Preparation Time: 15 minutes
• Cooking Time: 30-35 minutes
• Total Time: 45-50 minutes

How To Make It Step By Step With Visual Cues

Creating this sheet pan dinner is incredibly simple. Follow these steps for a perfectly roasted meal.

1. Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup. This prevents sticking and makes transferring the food much simpler.
2. Prepare the Vegetables: In a large bowl, combine the cubed sweet potatoes and halved Brussels sprouts. Drizzle with 2 tablespoons of olive oil, then sprinkle with half of the salt, pepper, rosemary, and thyme. Toss everything together until the vegetables are evenly coated.
3. Season the Chicken: In a separate medium bowl, place the boneless, skinless chicken thighs. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining salt, pepper, rosemary, thyme, and the garlic powder. Toss to ensure each piece of chicken is well coated with the seasonings.
4. Arrange on the Sheet Pan: Spread the seasoned sweet potatoes and Brussels sprouts in a single layer on one side of the prepared baking sheet. Arrange the seasoned chicken thighs on the other side of the same baking sheet, making sure not to overcrowd the pan. Giving everything a little space helps it roast rather than steam.
5. Initial Roasting: Place the sheet pan in the preheated oven and roast for 15 minutes. This initial roasting time allows the vegetables to start softening and the chicken to begin cooking.
6. Flip and Continue Roasting: After 15 minutes, carefully remove the sheet pan from the oven. Using tongs, flip the chicken thighs and gently stir the vegetables to ensure even browning. Return the pan to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the vegetables are tender and slightly caramelized. You’ll see the Brussels sprouts getting slightly crispy edges and the sweet potatoes turning golden brown.
7. Serve Immediately: Once cooked, remove the sheet pan from the oven. Let the chicken rest for a few minutes before serving. This helps keep the chicken juicy.

Easy Variations And Serving Ideas That Fit Real Life

This sheet pan meal is wonderfully 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 even use mini chicken meatballs instead of thighs. If Brussels sprouts are a hard sell, try swapping them for broccoli florets or bell pepper strips, which often have a milder flavor.

For a more robust flavor profile, consider adding a sprinkle of smoked paprika to the seasoning mix, or a pinch of red pepper flakes for a subtle kick. A squeeze of fresh lemon juice over the entire pan right before serving brightens all the flavors. This dish is fantastic on its own, but it also pairs beautifully with a simple side salad with a light vinaigrette, or a scoop of fluffy quinoa or brown rice if you want to stretch the meal further. For a little something extra, a drizzle of balsamic glaze or a sprinkle of fresh parsley or chives before serving adds a gourmet touch without much effort.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls. Here’s how to ensure your sheet pan dinner comes out perfectly every time:

• Overcrowding the Pan: This is the most frequent mistake. If you pile too many ingredients onto one sheet pan, they will steam instead of roast, leading to soggy vegetables and less-than-crispy chicken. Use two sheet pans if necessary, ensuring everything is in a single layer with a little space around each piece.
• Unevenly Sized Vegetables: If your sweet potato cubes are large and your Brussels sprouts are tiny, they won’t cook at the same rate. Cut all your vegetables to roughly the same size (about 1-inch pieces) to ensure they become tender simultaneously.
• Under-Seasoning: Don’t be shy with the seasonings! Chicken and vegetables absorb a lot of flavor. Make sure to coat everything thoroughly for the best taste. Taste a small piece of cooked vegetable before serving to adjust salt if needed.
• Not Lining the Pan: While not critical for cooking, skipping parchment paper or foil makes cleanup significantly harder, especially with caramelized vegetables. A lined pan saves you scrubbing time.
• Ignoring Internal Temperature: For chicken, always ensure it reaches an internal temperature of 165°F (74°C) to be safe to eat. A meat thermometer is a small investment that provides peace of mind.

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.

To store leftovers, allow the cooked chicken and vegetables to cool completely at room temperature (no longer than two hours). Transfer them to an airtight container and refrigerate for up to 3-4 days.

When reheating, the best method to retain texture is to use the oven or an air fryer. For the oven, preheat to 350°F (175°C), spread the leftovers on a baking sheet, and heat for 10-15 minutes, or until warmed through. This helps the vegetables crisp up again. In an air fryer, heat at 350°F (175°C) for 5-7 minutes, shaking the basket occasionally. While you can microwave it, the chicken and vegetables might lose some crispness.

For making ahead, you can do some prep work. Chop the sweet potatoes and halve the Brussels sprouts up to a day in advance and store them in separate airtight containers in the refrigerator. You can also mix the seasonings together in a small bowl. When it’s time to cook, simply toss everything with oil and seasonings, then roast. This cuts down on the active preparation time significantly.

Questions People Always Ask Before Making This Recipe

Here are some common questions about making this delicious sheet pan dinner:

• Can I use bone-in chicken thighs? Yes, you can, but they will require a longer cooking time, likely an additional 10-15 minutes, and may not cook at the same rate as the vegetables. Boneless, skinless is recommended for this recipe’s timing.
• What if I don’t like Brussels sprouts? No problem! You can substitute them with other quick-cooking vegetables like broccoli florets, cauliflower florets, or chopped bell peppers. Just ensure they are cut to a similar size as the sweet potatoes.
• How do I know when the sweet potatoes are done? The sweet potatoes are done when they are fork-tender and

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.