One Pan Autumn Chicken Dinner Recipe

If you’re searching for a cozy, satisfying weeknight meal that truly captures the flavors of the fall season, look no further than this One Pan Autumn Chicken Dinner. With juicy bone-in chicken thighs, tender roasted veggies, and sweet apples, every bite brings a delicious mix of savory and sweet, all roasted together for maximum flavor and minimal fuss. This isn’t just a quick dinner—it’s a sheet pan celebration of autumn’s bounty, perfect for sharing with family and friends (and for enjoying delicious leftovers the next day)!

this Recipe

Ingredients You’ll Need

Sometimes the simplest recipes are the best, and that’s certainly true for the One Pan Autumn Chicken Dinner. Each carefully chosen ingredient adds its own note: color, sweetness, a hint of earthiness, or that always-welcome savory richness. Here’s what you’ll want to grab before you start:

• Bone-in, skin-on chicken thighs: The skin crisps up beautifully in the oven, and the bones keep the meat juicy and full of flavor.
• Baby potatoes: Choose red, yellow, or a mix; they roast up crisp on the outside and tender inside, soaking up the seasoned drippings.
• Brussels sprouts: These little green gems add a satisfying bite and become caramelized and nutty in the oven.
• Carrots: Sliced into coins or sticks, carrots offer natural sweetness and vibrant color.
• Apples: Pick a sweet-tart variety like Honeycrisp or Fuji to balance out the savory flavors and add autumn flair.
• Red onion: Adds a hint of sharpness and beautiful color as it softens and sweetens during roasting.
• Olive oil: Essential for encouraging even browning and melding the flavors together.
• Fresh rosemary and thyme: These fragrant herbs bring out the earthiness in the veggies and complement the chicken perfectly.
• Salt and black pepper: Simple, classic seasonings that help each ingredient shine.
• Optional: cinnamon, garlic powder, or smoked paprika: A pinch of any gives extra autumnal warmth and depth.

How to Make One Pan Autumn Chicken Dinner

Step 1: Prep the Oven and Sheet Pan

Begin by cranking up your oven to 425°F (220°C). While it’s heating, line a large, rimmed baking sheet with parchment paper or foil for easy cleanup. This step cuts your washing up in half and sets you up for that signature golden-brown finish on your chicken and veggies!

Step 2: Season the Chicken

Pat your chicken thighs dry with paper towels to help that skin get crisp and delicious. Drizzle a bit of olive oil over them, then sprinkle both sides with salt, pepper, and your favorite dried or fresh herbs. If you love a warming hint, this is the perfect time to add a dash of garlic powder or smoked paprika.

Step 3: Assemble the Veggies and Apples

In a large bowl, toss together the halved baby potatoes, sliced Brussels sprouts, carrots, apples, and red onion. Coat everything generously with olive oil and season with salt, pepper, chopped rosemary, and thyme. Mixing everything together ensures every bite is equally flavorful.

Step 4: Arrange Everything on the Pan

Spread the seasoned veggies, apples, and onions across your prepared baking sheet. Nestle the chicken thighs on top, letting the chicken juices seep down into the vegetables as everything roasts. Give the pan a little shake to even things out—space is key for even roasting!

Step 5: Roast to Perfection

Pop your sheet pan into the oven and roast for about 35-45 minutes. You’re looking for chicken that’s deeply golden and registers at least 165°F (74°C) in the thickest part. The veggies and apples should be tender, caramelized, and wonderfully aromatic. If you want extra-crisp skin, broil for the last 2-3 minutes, keeping a close eye on things to prevent burning.

Step 6: Rest and Serve

When everything is perfectly roasted, let the chicken rest for 5 minutes after removing the pan from the oven. This brief wait locks in juiciness and lets all the flavors settle together. Now you’re ready to dish up your One Pan Autumn Chicken Dinner in all its glory!

How to Serve One Pan Autumn Chicken Dinner

Garnishes

This beautiful dish loves a final flourish. Scatter freshly chopped parsley, a sprinkle of coarse sea salt, or even a little extra chopped thyme or rosemary on top for freshness, color, and a wonderful aroma. A squeeze of lemon over the chicken right before serving brightens up every bite.

Side Dishes

The One Pan Autumn Chicken Dinner is wonderfully complete on its own, but you can make it a feast with a few simple sides. Try serving it with warm crusty bread to soak up the pan juices, a wild rice pilaf for extra heartiness, or a big green salad dressed with a light vinaigrette to balance the rich flavors.

Creative Ways to Present

For a rustic presentation, serve everything family-style straight from the sheet pan (so easy and dramatic!). If you want to dress things up, plate each serving with a mix of veggies and one chicken thigh, topping with apple slices and a drizzle of pan juices. Individual cast-iron skillets also look amazing for a special dinner vibe.

Make Ahead and Storage

Storing Leftovers

Once cooled, pack leftovers into airtight containers within two hours of cooking. Stored in the refrigerator, your One Pan Autumn Chicken Dinner will taste great for up to four days. The flavors continue to mingle and actually deepen after a night in the fridge!

Freezing

You can freeze individual portions by letting them cool completely, placing them in freezer-safe containers, and labeling with the date. The chicken and roasted veggies keep well for up to three months. When you plan ahead this way, autumn flavors are always just a quick thaw away!

Reheating

For best results, reheat the chicken and veggies on a lined baking tray in a 375°F (190°C) oven for about 15 minutes, or until warmed through. The oven helps restore some of that lovely roasted texture. If you’re in a hurry, a microwave will work, but try to reheat in short bursts to keep the chicken moist.

FAQs

Can I use boneless chicken breasts instead of thighs?

Absolutely! Just keep in mind that boneless, skinless breasts cook faster, so add them partway through the roasting time for juicy, tender results without drying out. Keep an eye on them and pull them once they hit 165°F.

What apples work best in One Pan Autumn Chicken Dinner?

Sweet-tart varieties like Honeycrisp, Fuji, or even Pink Lady hold their shape and add just the right amount of sweetness. Avoid super-soft apples, as they tend to break down too quickly during roasting.

Can I swap out any of the vegetables?

Certainly! Butternut squash, sweet potatoes, or parsnips are all wonderful autumnal substitutes. Just slice them into similar-sized pieces to ensure even roasting. The beauty of this dinner is its flexibility—use what you love or have on hand.

Do I need to peel the potatoes and carrots?

Nope! Just scrub them well. The skins add extra texture, flavor, and nutrients. If you do prefer peeling, go ahead—it’s entirely up to your personal preference.

How do I tell if the chicken is done?

The best way is to use a meat thermometer. The chicken should reach 165°F (74°C) at the thickest part near the bone. The skin will look deeply golden, and the juices should run clear when you slice into the meat.

Final Thoughts

There’s nothing quite as comforting as a One Pan Autumn Chicken Dinner—especially when the whole kitchen fills with the fragrance of roasting herbs and apples. I hope you give this recipe a try and make it your own! It’s easy, deeply satisfying, and sure to become a beloved favorite at your table all season long.

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