Sheet Pan Fall Chicken Dinner

Fall cooking just hits differently—doesn’t it? Between the crisp air, cozy sweaters, and the smell of something roasting in the oven, it’s the perfect excuse to slow down and enjoy comforting, flavorful meals. This sheet pan fall chicken dinner is basically autumn on a plate: juicy, herb-rubbed chicken thighs nestled between golden sweet potatoes, crispy-edged Brussels sprouts, caramelized apples, and crispy bacon bits. The best part? It all comes together on one pan. That means less mess, less cleanup, and more time to enjoy the season.

I started making this dish on a whim after a farmers’ market haul, and it quickly turned into a fall staple in my kitchen. The combination of savory, sweet, and smoky flavors is ridiculously satisfying. The apples soften and soak up the chicken juices, while the bacon gets irresistibly crispy and adds a salty punch to every bite. It’s the kind of meal that tastes like it took a lot of effort—but really, you just chopped, tossed, and roasted. Done and done.

What I love most is how customizable it is. Not a fan of Brussels sprouts? Swap in cauliflower or butternut squash. Want a little heat? Add a pinch of red pepper flakes to the olive oil rub. It’s forgiving, flexible, and honestly foolproof. You can prep everything in advance, then just toss it all in the oven and let it work its magic while you get cozy on the couch or finish up your evening.

Whether you’re cooking for your family on a weeknight or having a few friends over for a laid-back dinner, this sheet pan chicken is the ultimate fall crowd-pleaser. It’s hearty without being heavy, full of seasonal flavor, and just rustic enough to feel like something special—without the stress of juggling five pots on the stove. Let’s dive into how to make it!

Why You’ll Love It

• One-Pan Wonder: Everything cooks together on a single sheet pan, making prep and cleanup incredibly easy—ideal for busy weeknights or lazy Sundays.
• Fall Flavors in Every Bite: The mix of sweet apples, earthy Brussels sprouts, hearty sweet potatoes, and smoky bacon captures the best of autumn in one delicious meal.
• Juicy, Flavor-Packed Chicken: Roasting the chicken with olive oil, garlic, and herbs right alongside the veggies lets all the flavors meld beautifully—nothing bland or boring here.
• Customizable & Forgiving: You can easily swap in your favorite vegetables, use chicken breasts instead of thighs, or even make it low-carb without sacrificing flavor.
• Perfect for Meal Prep: It reheats like a dream, so you can enjoy leftovers for lunch or dinner the next day without it drying out or losing texture.

Ingredient List

For the Chicken & Marinade:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

For the Sheet Pan Veggies:

• 2 cups Brussels sprouts, halved
• 2 medium sweet potatoes, peeled and cubed
• 1 cup butternut squash, peeled and cubed
• 2 medium carrots, peeled and sliced
• 2 apples (like Honeycrisp or Fuji), sliced
• 4 slices thick-cut bacon, chopped
• 1 small red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley, chopped
• A drizzle of balsamic glaze

Ingredient Notes

• Bone-in, skin-on chicken thighs: These stay extra juicy in the oven and the skin crisps up beautifully. You can use boneless thighs or breasts, but watch the cook time.
• Apples: I like Honeycrisp or Fuji for their balance of sweetness and firmness—they hold their shape well while roasting.
• Bacon: Thick-cut works best here. It crisps up nicely and adds a smoky, savory bite that ties everything together.
• Olive oil: Use good-quality extra virgin olive oil since it coats both the chicken and veggies—flavor matters!
• Herbs: Dried rosemary and thyme give this dish its signature fall vibe. You can use fresh if you have them—just double the amount.
• Sweet potatoes: Peel and cut them into even chunks so they cook evenly. Smaller cubes will get crispier edges.
• Balsamic glaze (optional): Adds a slightly sweet, tangy finish that elevates the whole dish. A little drizzle goes a long way!

Kitchen Equipment Needed

• Sheet pan (rimmed) – For roasting everything in one go. I love using a heavy-duty, non-stick half-sheet pan for even browning.
• Mixing bowls – For tossing the chicken and veggies with oil and seasonings. A medium and a large bowl work great.
• Sharp knife – Essential for chopping sweet potatoes, squash, and apples cleanly and safely.
• Cutting board – Use a large one for all the prep—wood or sturdy plastic works best.
• Tongs or spatula – For flipping the chicken and stirring the veggies midway through roasting.
• Aluminum foil or parchment paper – Optional, but helps with quick cleanup if you line your pan.
• Meat thermometer – Helpful to ensure the chicken reaches a safe 165°F without overcooking (I like the digital ones for speed and accuracy).

Instructions

Step 1: Preheat the Oven and Prep Your Sheet Pan

• Preheat your oven to 425°F (220°C).
• Line a large, rimmed sheet pan with parchment paper or foil for easy cleanup, or lightly grease it with olive oil.

Pro Tip: A rimmed sheet pan keeps juices from spilling over and helps veggies roast instead of steam.

---

Step 2: Season the Chicken

• Pat the chicken thighs dry with a paper towel (this helps the skin crisp up).
• In a small bowl, combine 2 tablespoons olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper.
• Rub the mixture all over the chicken thighs, making sure to coat both sides well.
• Set aside to marinate while you prep the veggies.

Pro Tip: Letting the chicken rest with the seasoning while you prep the veggies helps build more flavor.

---

Step 3: Prep the Veggies and Apples

• Peel and cube the sweet potatoes and butternut squash into even, bite-sized chunks.
• Peel and slice the carrots into ½-inch thick rounds.
• Halve the Brussels sprouts and slice the red onion thinly.
• Core and slice the apples (no need to peel unless you prefer them that way).
• Chop the bacon into 1-inch pieces.

---

Step 4: Toss Veggies with Olive Oil

• In a large bowl, add all the prepped veggies and apple slices.
• Drizzle with 2 tablespoons olive oil, then season with salt and pepper.
• Toss everything together until evenly coated.

Pro Tip: Use your hands or a large spoon to toss gently—this ensures the apples don’t break apart and everything gets nicely coated.

---

Step 5: Arrange on the Sheet Pan

• Spread the veggie and apple mixture evenly across the sheet pan in a single layer.
• Nestle the seasoned chicken thighs on top, skin side up.
• Sprinkle the chopped bacon over the veggies.

Pro Tip: Don’t overcrowd the pan—give the ingredients space so they roast instead of steaming.

---

Step 6: Roast to Golden Perfection

• Place the sheet pan in the preheated oven and roast for 35–40 minutes, or until the chicken reaches 165°F (74°C) internally and the skin is golden and crispy.
• At around the 20-minute mark, use tongs to gently stir the veggies and bacon around for even browning (leave the chicken undisturbed).

Pro Tip: For extra crispiness, broil the sheet pan for the last 2–3 minutes—but keep a close eye to avoid burning.

---

Step 7: Serve and Garnish

• Remove from the oven and let everything rest for a few minutes.
• Transfer to plates or a serving platter, and garnish with fresh chopped parsley and a drizzle of balsamic glaze if desired.

Dinner’s ready—and your kitchen smells amazing!

Tips and Tricks for Success

• Dry the chicken skin well before seasoning – This helps the skin get that golden, crispy finish you want.
• Cut veggies into uniform sizes – Smaller, even pieces cook more evenly and caramelize better.
• Use two pans if needed – If the ingredients seem crowded, divide them between two pans to avoid steaming.
• Stir veggies halfway through – This encourages even browning and prevents burning on one side.
• Let it rest before serving – A 5-minute rest after roasting helps the juices settle, especially in the chicken.

Ingredient Substitutions and Variations

• Chicken breasts – You can sub for thighs, but reduce cooking time by about 5–10 minutes to avoid drying out.
• Maple-glazed bacon – Adds a sweet-savory twist that pairs well with the apples.
• Pear instead of apple – Use firm pears like Bosc for a slightly different fruity note.
• Fresh herbs – Swap in fresh rosemary or thyme if you have them—just double the amount.
• Butternut squash swaps – Try pumpkin or acorn squash if that’s what you have on hand.
• Make it vegetarian – Skip the chicken and bacon, and toss in some chickpeas or white beans for protein.
• Add a kick – A pinch of red pepper flakes or cayenne adds subtle heat if you like spice.

Serving Suggestions

• Over rice or quinoa – The roasted veggies and juicy chicken are perfect spooned over fluffy grains for a hearty, complete meal.
• With crusty bread – I love serving this with a warm slice of sourdough or a rustic baguette to soak up all the delicious pan juices.
• Alongside a simple green salad – A crisp arugula or spinach salad with a light vinaigrette balances the richness of the dish beautifully.
• Drizzled with balsamic glaze – A little tangy-sweet drizzle over the top takes the flavor to the next level—I highly recommend it!
• As a meal prep bowl – I portion everything into containers for an easy lunch the next day—just reheat and enjoy.

Storage and Reheating Instructions

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat in the oven at 375°F for about 10–15 minutes, or until warmed through—this helps keep the chicken skin crispy.
• Microwave for a quicker option, about 1–2 minutes, though the skin won’t stay crisp.
• Freeze for later: Store in freezer-safe containers (minus the apples) for up to 2 months.
• Reheat from frozen in the oven, covered with foil at first, then uncovered for the last 10 minutes to re-crisp everything.

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes! Boneless thighs or breasts work too—just reduce the roasting time by about 10 minutes to prevent overcooking. Check for doneness at around the 25–30 minute mark.

What kind of apples are best for roasting?

Firm, slightly sweet apples like Honeycrisp, Fuji, or Gala hold up well in the oven without turning mushy. Avoid super-soft varieties like Red Delicious.

Can I make this ahead of time?

You can prep everything ahead—chop the veggies, season the chicken, and refrigerate separately. When ready, just assemble and roast. It’s a great time-saver for busy nights!

What if I don’t like Brussels sprouts?

No problem! Try swapping in cauliflower, green beans, or even broccoli. This recipe is super flexible and still turns out delicious.

How do I know when the chicken is fully cooked?

Use a meat thermometer! Chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part. The juices should run clear.

Can I leave out the bacon?

Absolutely. It adds great flavor, but the dish is still delicious without it. You can also use turkey bacon or skip it for a lighter version.

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub—I’d love to see your creations!