I absolutely love this One Pan Autumn Chicken Dinner Recipe because it brings together all those cozy, seasonal flavors in one easy dish. The combination of tender chicken, caramelized sweet potatoes, crisp Brussels sprouts, and sweet-tart apples roasted together just feels like fall on a plate. It’s the kind of meal that fills your kitchen with amazing aromas and makes the whole family gather around the table happily.
What’s great about this recipe is how hands-off it is—once you get everything prepped, you just pop it in the oven and go about your evening. This One Pan Autumn Chicken Dinner Recipe shines when you want a comforting meal that’s hearty, healthy, and all-in-one, perfect for busy weeknights or relaxed weekend dinners. You’ll find that the mix of herbs and smoky bacon really elevates the dish without any extra fuss.
Why You’ll Love This Recipe
- Easy one-pan method: Saves you from juggling multiple pots and pans, making clean-up a breeze.
- Perfect balance of flavors: A beautiful harmony of savory, sweet, and smoky notes from the herbs, apples, and bacon.
- Seasonal and comforting: Showcases some of the best autumn ingredients you’ll find in markets right now.
- Family-approved: My family goes crazy for this—kids included—and it’s a recipe you can trust to please a crowd.
Ingredients You’ll Need
The ingredients for this One Pan Autumn Chicken Dinner Recipe are simple yet thoughtfully chosen to complement each other beautifully. You’ll want fresh herbs and just-ripe apples to really bring out those warm autumn vibes.
- Bone-in, skin-on chicken thighs: They stay juicy and develop a delicious crispy skin, which I always prefer over chicken breasts for roasting.
- Olive oil: Use good quality extra virgin for the best flavor, especially since it’s coating all your veggies and chicken.
- Red wine vinegar: Just a splash adds brightness and balances out the richness of the chicken and bacon.
- Garlic: Fresh minced garlic packs so much more punch—don’t skip it!
- Fresh thyme, sage, and rosemary: These herbs are classic autumn aromatics that really elevate the dish.
- Sweet potato: Leaving the skin on adds texture and nutrients; just make sure to wash them well.
- Brussels sprouts: Halved for even roasting and flash caramelization.
- Fuji apples: Their natural sweetness and slight tartness balance the savory ingredients beautifully.
- Shallots: Offer a milder, sweeter onion flavor that’s perfect roasted.
- Hickory smoked bacon: Adds that irresistible smoky depth, and the little crispy bits scattered throughout are my favorite parts.
- Chopped parsley (optional): Just a fresh pop of color and a light herbal finish.
Variations
One of my favorite things about this One Pan Autumn Chicken Dinner Recipe is how easy it is to customize. Don’t hesitate to tweak the veggies or herbs based on what you have on hand or your family’s preferences.
- Herb mix swap: I’ve tried using just rosemary and sage for a more rustic flavor, and it worked beautifully—feel free to adjust herbs according to your garden or pantry.
- Veggie alternatives: Roasted carrots or parsnips make great substitutes for sweet potatoes if you want a different texture and flavor.
- Bacon-free version: If you want to skip bacon, adding a sprinkle of smoked paprika can give you that smoky note without the meat.
- Spicy twist: Adding a pinch of red pepper flakes to the herb mixture kicked up the flavor for my spice-loving friends.
How to Make One Pan Autumn Chicken Dinner Recipe
Step 1: Marinate the Chicken with Herbs and Garlic
Start by preheating your oven to 450°F (230°C). In a large resealable plastic bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, fresh thyme, sage, rosemary, plus salt and pepper. Toss in the chicken thighs, seal the bag, and gently massage everything together to coat the chicken evenly. I like to let this rest while I prep the vegetables—this way, the flavors get a little head start without much effort.
Step 2: Prepare and Arrange the Fall Veggies and Apples
While the chicken’s marinating, chop your sweet potato into 3/4-inch cubes (keeping the skin on for extra texture). Slice Brussels sprouts in halves, core and slice Fuji apples into thick half moons, and peel and thinly slice shallots. Spread these evenly on a rimmed baking sheet large enough to hold everything in a single layer. Drizzle the remaining 2 tablespoons of olive oil over the mix, toss to coat, and season with salt and pepper.
Step 3: Layer the Chicken and Bacon, Then Roast
Place your marinated chicken thighs skin-side up over the veggie and apple layer. Then break up any clumped pieces of chopped bacon and scatter it over the top. Roast everything in your preheated oven for about 30 to 35 minutes. You’re looking for golden, caramelized edges and chicken that reaches an internal temperature of 165°F. If you like the skin extra crispy, crank on the broiler for the last few minutes—just keep a close eye to avoid burning.
Step 4: Garnish and Serve Warm
Once out of the oven, sprinkle freshly chopped parsley over the top if you like a little color and freshness. Serve this warm and watch as everyone raves about how well the fall flavors come together. This dish really shines when it’s fresh from the oven, so I tend to bring it straight to the table.
Pro Tips for Making One Pan Autumn Chicken Dinner Recipe
- Marinate Ahead: I sometimes marinate the chicken for up to 2 hours to deepen the herb flavor without any extra work.
- Uniform Chopping: Cutting the veggies and apples into similar sizes helps everything cook evenly.
- Use a Rimmed Baking Sheet: This keeps all the delicious juices from spilling out in the oven and helps caramelization.
- Don’t Skip Resting: Letting the chicken rest out of the marinade just a few minutes while prepping veggies helps skin get crispier.
How to Serve One Pan Autumn Chicken Dinner Recipe
Garnishes
I love garnishing this dish with a sprinkle of fresh chopped parsley—it adds a nice burst of color and just a touch of fresh brightness against all those roasted flavors. Sometimes, I add a little drizzle of good-quality balsamic glaze for a sweet tang that complements the apples perfectly.
Side Dishes
This dish is quite complete on its own, but I often serve it with a simple green salad tossed in a lemon vinaigrette to cut through the richness. Crusty bread is also a welcome addition to soak up any delicious pan juices left behind.
Creative Ways to Present
For a special occasion, I’ve tried serving the chicken thighs on a rustic wooden board flanked by the roasted veggies and fruit piled high, garnished with fresh herbs. It makes the meal feel extra festive and inviting, perfect for sharing with friends or family gatherings.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the refrigerator and they usually stay great for 3 to 4 days. I keep the chicken and veggies together because they blend flavors so well after resting overnight.
Freezing
If I plan ahead, I freeze leftovers in portioned airtight containers. Just note that roasted veggies like Brussels sprouts can get a touch softer when thawed, but the flavors hold up nicely, especially in soups or casseroles later.
Reheating
To reheat, I prefer using the oven or toaster oven at 350°F to crisp the chicken skin back up and warm the veggies evenly. Microwaving works in a pinch, but you won’t get that same delicious crispiness.
FAQs
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Can I use chicken breasts instead of thighs?
You can, but chicken breasts tend to dry out more easily when roasted at high heat. If you swap in breasts, watch the cooking time closely and consider using bone-in breasts for better moisture retention.
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What if I don’t have red wine vinegar?
Red wine vinegar adds tang and brightness, but you can substitute with apple cider vinegar or even a squeeze of fresh lemon juice. Just use slightly less lemon to avoid overpowering the dish.
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Can I make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as your bacon and any other packaged ingredients don’t have hidden gluten. Always check labels to be sure.
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How do I know when the chicken is done?
The most reliable way is to check the internal temperature with a meat thermometer; it should register 165°F. The juices should run clear, and the skin should be golden and crispy.
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Can I prepare this dish in advance?
You can marinate the chicken a few hours ahead or the day before, and chop the veggies ahead to save time. I recommend assembling and roasting the dish just before serving for the best texture and flavor.
Final Thoughts
This One Pan Autumn Chicken Dinner Recipe holds a special place in my kitchen because it’s easy, flavorful, and perfectly encapsulates the joys of fall cooking in one dish. I always feel like I’m giving my family something both nourishing and indulgent without spending hours on prep. You’ll enjoy how everything cooks together for a dinner that’s both fuss-free and impressive—definitely give it a try next time you want that cozy autumn vibe on your table!
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One Pan Autumn Chicken Dinner Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This One Pan Autumn Chicken Dinner combines tender, herb-marinated chicken thighs with sweet potatoes, Brussels sprouts, apples, shallots, and smoky bacon, all roasted together for an easy, flavorful, and hearty fall-inspired meal. The recipe utilizes simple ingredients and a single baking sheet for minimal cleanup and maximum taste, perfect for cozy weeknight dinners.
Ingredients
Chicken Marinade
- 5 (6 – 7 oz) bone-in, skin on chicken thighs
- 2 Tbsp olive oil
- 1 1/2 Tbsp red wine vinegar
- 3 cloves garlic, minced (about 1 Tbsp)
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh sage
- 1 Tbsp minced fresh rosemary
- Salt and freshly ground black pepper, to taste
Vegetables and Fruit
- 1 large sweet potato (about 16 oz), chopped into 3/4-inch cubes (skin left on)
- 1 lb Brussels sprouts, sliced in halves
- 2 medium Fuji apples, cored and sliced into 3/4-inch thick half moons
- 2 shallot bulbs, peeled and sliced about 1/4-inch thick
Additional Ingredients
- 2 Tbsp olive oil
- 4 slices hickory smoked bacon, chopped into 1-inch pieces
- 2 Tbsp chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot enough for roasting.
- Prepare Marinade and Chicken: In a gallon-sized resealable bag, combine 2 tablespoons olive oil, red wine vinegar, minced garlic, thyme, sage, and rosemary. Add the chicken thighs, season with salt and pepper, seal the bag, and massage the mixture over the chicken to evenly coat with herbs. Set aside to marinate while you prep the vegetables and fruit.
- Prepare Vegetables and Apples: On a large rimmed baking sheet (about 18 by 13 inches), place the cubed sweet potatoes, halved Brussels sprouts, apple slices, and sliced shallots.
- Season Veggies and Apples: Drizzle the remaining 2 tablespoons of olive oil over the vegetables and apples, then toss everything to coat evenly. Season with salt and freshly ground black pepper to taste. Spread everything into an even layer on the baking sheet.
- Add Chicken and Bacon: Lay the marinated chicken thighs on top of the vegetable and apple mixture. Separate any bacon pieces that may be stuck together and sprinkle evenly over the veggies and apples.
- Roast in Oven: Roast the pan in the preheated oven for 30 to 35 minutes until the chicken is cooked through and golden brown, and the vegetables are tender. Ensure the chicken’s internal temperature reaches 165°F for safe consumption.
- Optional Broil: For extra crispy and golden skin on the chicken, broil for the last few minutes of cooking, watching carefully to prevent burning.
- Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve warm for a delicious autumn-inspired meal.
Notes
- Chicken thighs with bone-in and skin-on provide more flavor and juiciness.
- You can substitute fresh herbs with 1 teaspoon each of dried thyme, sage, and rosemary if fresh is unavailable.
- If you prefer, peel the sweet potato, but keeping the skin adds texture and nutrients.
- Broiling at the end is optional but recommended for a crispier chicken skin.
- Ensure even spreading of vegetables and apples to allow uniform roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg
