Sheet Pan Fall Chicken Dinner
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,
Equipment
- Sheet pan (rimmed)
- Mixing Bowls
- Sharp Knife
- Cutting board
- Tongs or Spatula
- Aluminum Foil or Parchment Paper
- Meat Thermometer
Ingredients
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
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.
Notes
Nutritional Value (per serving — approximate)
- Calories: 520–580 kcal
- Protein: 30g
- Carbohydrates: 35g
- Fat: 32g
- Fiber: 6g
- Sugar: 10g
- Sodium: 550mg