I absolutely love this One Pan Autumn Chicken Dinner Recipe because it captures all the cozy, warm flavors of fall in one easy dish. The mix of tender chicken thighs with sweet potatoes, Brussels sprouts, and apples roasted together creates a harmony of savory, sweet, and herbaceous notes that always impress my family and friends.
It’s especially perfect for busy weeknights or relaxed weekend meals when you want something hearty but fuss-free. Plus, everything cooks on just one tray, meaning less cleanup and more time to enjoy the company around your table. I’m excited to share this with you because it’s become one of my go-to comforting dinners as soon as the leaves start turning.
Why You’ll Love This Recipe
- Simplicity: Everything cooks on one pan, saving you time and effort in the kitchen.
- Flavorful Harmony: The combination of herbs, apples, and bacon gives a perfect balance of savory and sweet.
- Perfect for Fall: Showcases seasonal ingredients that bring cozy autumn vibes to your dinner table.
- Kid and Guest Friendly: This one pan meal tends to satisfy a variety of palates, making it a crowd-pleaser.
Ingredients You’ll Need
The ingredients in this One Pan Autumn Chicken Dinner Recipe work so well together because they bring in that earthy, sweet, and fresh herb flavor we all crave during cooler months. When shopping, look for nice firm chicken thighs with skin on for the crispiest finish and choose bright, fresh apples and Brussels sprouts for the best texture.
- Bone-in, skin on chicken thighs: Skin on ensures crispiness in the oven, and bone-in helps keep the meat juicy.
- Olive oil: Helps everything roast beautifully while adding a subtle richness.
- Red wine vinegar: Adds a gentle tang that balances the richness of the chicken and bacon.
- Garlic: Fresh minced garlic infuses the dish with a warm, savory aroma.
- Fresh thyme, sage, and rosemary: These herbs bring that classic autumnal flavor we all love.
- Sweet potato: You can leave the skin on for extra texture and nutrients.
- Brussels sprouts: Halved for quicker roasting and a beautiful browned edge.
- Fuji apples: They hold their shape well and provide a delightful sweetness.
- Shallots: Their sweetness complements both the apples and the savory elements.
- Hickory smoked bacon: Adds a smoky depth and irresistible crispy bits throughout.
- Chopped parsley: Optional, but it freshens the dish as a garnish.
Variations
I always encourage you to make this One Pan Autumn Chicken Dinner Recipe your own! Sometimes I swap out apples for pears or add a handful of dried cranberries for extra sweetness. Don’t be afraid to tweak the herbs or veggies depending on what’s in season or what you have on hand.
- Vegetarian version: Use firm tofu or seeded vegetables instead of chicken and omit the bacon — you can replace it with smoked paprika for that smoky flavor I adore.
- Spicy kick: Add a pinch of red pepper flakes or a drizzle of hot honey before serving to warm things up a bit.
- Different herbs: Experiment by adding fresh sage or even a little marjoram if you want a twist on the classic blend.
- Seasonal swaps: Try swapping Brussels sprouts for green beans or cauliflower for a different texture and flavor profile.
How to Make One Pan Autumn Chicken Dinner Recipe
Step 1: Marinate the Chicken for Maximum Flavor
Start by preheating your oven to 450°F — this high heat is crucial for crisping up the chicken skin. In a large resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, and your fresh herbs. Toss in the chicken thighs, season generously with salt and pepper, then seal the bag and massage everything together to coat the chicken evenly. I like to let this rest while I prep the veggies because it gives the flavors time to meld.
Step 2: Prep the Veggies and Apples
While the chicken marinates, chop your sweet potato into 3/4-inch cubes—leaving the skin on adds an earthy texture and saves you time peeling. Slice Brussels sprouts in half, core and slice your apples into half moons, and peel and thinly slice the shallots. Toss all these onto a large rimmed baking sheet, drizzle with the remaining olive oil, and season with salt and pepper. Give everything a good toss so the oil and seasoning get evenly distributed.
Step 3: Assemble and Roast Everything Together
Lay the marinated chicken thighs skin side up on top of your veggie and apple layer—it’s important to give the skin room to crisp up. Break apart any bacon pieces stuck together and scatter them evenly over the pan to add that smoky, salty pop throughout the dish. Pop it all into the oven and roast for about 30 to 35 minutes, until the chicken reaches 165°F internally and everything looks golden and caramelized.
If you’re craving ultra-crispy chicken skin like I always do, switch your oven to broil for the last 2 to 3 minutes, but keep a close eye to avoid burning. The sweet potatoes should be tender and nicely browned, and the apples will be soft and melting into the savory mix.
Pro Tips for Making One Pan Autumn Chicken Dinner Recipe
- Don’t Skip Marinating: Letting the chicken soak up the herbs and vinegar really makes a difference in flavor depth.
- Uniform Size Matters: Chop your veggies and apples into similar sizes to ensure even roasting.
- Use a Rimmed Sheet Pan: It prevents juices from spilling and helps everything roast perfectly.
- Watch the Broil: Broil at the end but don’t walk away—you want crisp skin without burning the herbs or bacon.
How to Serve One Pan Autumn Chicken Dinner Recipe
Garnishes
I usually sprinkle chopped fresh parsley over the whole pan right before serving because it adds a lovely pop of color and a fresh herbal brightness that balances the rich flavors. Sometimes, if I’m feeling fancy, I add a few toasted walnut pieces for a bit of crunch and autumn warmth.
Side Dishes
This dish is often a full meal on its own, but if you want to add sides, a simple green salad with lemon vinaigrette or crusty bread to soak up the juices works beautifully. My family also enjoys a light quinoa pilaf when we want some extra grains on the side.
Creative Ways to Present
For special occasions, I like to plate individual servings by laying down a bed of the roasted veggies and apples, then topping each with a crispy chicken thigh and bacon bits. A drizzle of honey mustard sauce or a dollop of creamy horseradish aioli can elevate the dish to restaurant quality with minimal extra effort.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. To keep the skin as crisp as possible, I separate the chicken from the veggies when storing, but frankly, this dish is so good reheated together that I usually just dig in straight from the pan!
Freezing
I have frozen this meal once or twice when I cooked a double batch. Just make sure everything has cooled completely before freezing in a freezer-safe container. When you thaw it, the texture of the veggies softens a bit but the flavors stay lovely, making it perfect for an easy future dinner.
Reheating
I reheat leftovers in a 375°F oven for about 15-20 minutes to help crisp the chicken skin back up and warm the veggies evenly. If you’re short on time, the microwave works too—just cover the dish loosely and watch for hot spots.
FAQs
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Can I use chicken breasts instead of thighs for this recipe?
You absolutely can swap chicken breasts, but keep in mind they tend to be leaner and can dry out faster than thighs. To prevent this, watch the cooking time carefully and consider adding a little extra olive oil or basting halfway through roasting to keep them moist.
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What if I don’t have red wine vinegar? What can I use instead?
No worries! You can substitute with apple cider vinegar or even a splash of lemon juice. Both will add that gentle acidity to balance the rich chicken and bacon flavors nicely.
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How do I make this recipe gluten-free?
This One Pan Autumn Chicken Dinner Recipe is naturally gluten-free, as long as you check that your bacon doesn’t contain any gluten additives. Most plain smoked bacon is safe, but it’s always good to double-check labels if you’re cooking for gluten-sensitive folks.
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Can I prepare parts of this dish ahead of time?
You can definitely marinate the chicken a few hours ahead or even overnight, which boosts the flavor. Chopping the veggies and apples ahead of time is also a great time-saver—just keep them refrigerated in separate containers until you’re ready to assemble and roast.
Final Thoughts
This One Pan Autumn Chicken Dinner Recipe has become a staple in my kitchen when I want a meal that feels both comforting and effortlessly elegant. It’s a surefire way to impress your family or guests without spending hours cooking or cleaning up. I hope you enjoy making and sharing it as much as I do—there’s something truly special about those wonderful fall flavors all coming together on one pan.
Print
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 is a hearty and flavorful meal that combines bone-in, skin-on chicken thighs with sweet potatoes, Brussels sprouts, apples, shallots, and smoky bacon. Roasted together with a fragrant blend of fresh herbs and a tangy red wine vinegar marinade, this dish offers a perfect balance of savory and sweet that captures the essence of fall in a simple, easy-to-make sheet pan dinner.
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 (1 Tbsp)
- 1 Tbsp each minced fresh thyme, sage, and rosemary
- Salt and freshly ground black pepper, to taste
Vegetables & Additions
- 1 large sweet potato (about 16 oz), chopped into 3/4-inch cubes (unpeeled)
- 1 lb Brussels sprouts, sliced into halves
- 2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick
- 2 shallot bulbs, peeled and sliced about 1/4-inch thick
- 2 Tbsp olive oil
- 4 slices hickory smoked bacon, chopped into 1-inch pieces
- 2 Tbsp chopped parsley, for garnish (optional)
Instructions
- Prepare Oven and Marinade: Preheat your oven to 450°F (232°C). In a gallon size resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, and the fresh herbs (thyme, sage, rosemary). Season with salt and freshly ground black pepper.
- Marinate Chicken: Add the chicken thighs to the bag, seal it, and massage the marinade evenly over the chicken pieces. Set aside to rest while preparing the vegetables.
- Prepare Vegetables and Apples: On a large (18 x 13 inch) rimmed baking sheet, spread out the chopped sweet potato, halved Brussels sprouts, sliced apples, and sliced shallots. Drizzle with the remaining 2 tablespoons of olive oil and toss well to coat evenly. Season the mixture with salt and pepper to taste.
- Arrange Chicken and Bacon: Place the marinated chicken thighs skin-side up over the vegetable and apple mixture on the baking sheet. Make sure the pieces are spaced evenly. Separate any bacon pieces sticking together and sprinkle them evenly over the veggies and apples.
- Roast the Dish: Roast everything in the preheated oven for 30 to 35 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and golden brown. For crispier, golden skin on the chicken, broil during the last few minutes of cooking if desired, watching carefully to prevent burning.
- Garnish and Serve: Once roasted, garnish with chopped parsley if you like and serve the dish warm straight from the pan for a comforting autumn meal.
Notes
- Do not peel the sweet potato to add extra texture and nutrients to the dish, but you can peel if preferred.
- Broiling at the end is optional but enhances the crispiness of the chicken skin.
- Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
- Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity by half.
- Leftovers can be stored in an airtight container and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 110 mg
