If you are craving a meal that perfectly captures the essence of fall, you have to try the One-Pan Autumn Chicken Dinner with Roasted Sweet Potatoes, Carrots, Brussels Sprouts, and Apples Recipe. This dish is a warm embrace on a plate, combining juicy, crispy chicken with the natural sweetness of roasted sweet potatoes and apples, all elevated by aromatic herbs and autumnal spices. Every bite sings with the comforting flavors of the season, and the one-pan method means minimal cleanup, making it an ideal cozy dinner to share with family or friends.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this recipe both approachable and delicious. Each component adds its own unique flavor, texture, or color, crafting a meal that feels hearty yet elegant.
- 4 bone-in, skin-on chicken thighs: These give you tender, juicy meat and crispy, flavorful skin when roasted.
- 1 large sweet potato, peeled and cubed: Adds subtle sweetness and a creamy texture that balances the savory elements.
- 2 large carrots, peeled and cut into 1-inch pieces: Provide earthiness and a slight crunch after roasting.
- 1 cup Brussels sprouts, halved: Bring a slightly bitter, nutty flavor that caramelizes beautifully.
- 2 apples, cored and sliced: Infuse the dish with juicy bursts of tart and sweet, perfectly complementing the vegetables.
- 2 tablespoons olive oil: Ensures everything roasts to a crisp, golden finish while adding richness.
- 1 tablespoon maple syrup (optional): Offers a lovely hint of sweetness and depth when drizzled on the chicken.
- 2 teaspoons dried rosemary: Imparts a fragrant, piney aroma that embodies autumn flavors.
- 1 teaspoon dried thyme: Adds subtle earthiness and complexity.
- 1/2 teaspoon ground cinnamon: Introduces warmth and a touch of spice to elevate the roasted ingredients.
- Salt and pepper, to taste: Essential for seasoning and highlighting the natural flavors.
- 1/2 cup chicken broth (optional): Keeps the vegetables moist and infuses extra savoriness as they bake.
How to Make One-Pan Autumn Chicken Dinner with Roasted Sweet Potatoes, Carrots, Brussels Sprouts, and Apples Recipe
Step 1: Prepare Your Ingredients
Start by preheating your oven to 400°F (200°C). While it’s heating, peel and cube the sweet potatoes into bite-sized pieces. Peel and chop the carrots into uniform 1-inch chunks for even roasting. Halve the Brussels sprouts to help them caramelize nicely, and core the apples before slicing them into thin wedges. Toss the vegetables and apples into a large bowl, setting the stage for a beautiful medley of fall flavors.
Step 2: Season and Toss
Drizzle olive oil over your prepared veggies and apples, then sprinkle rosemary, thyme, cinnamon, salt, and pepper on top. The combination of herbs and spices will enhance the natural sweetness of your ingredients while adding depth. Toss everything gently so each bite will be bursting with layered flavor and that irresistible roasted aroma.
Step 3: Season the Chicken
While your vegetables soak in the seasoning, pat the chicken thighs dry and season them generously with salt and pepper. Drizzle a little olive oil on the chicken skin for maximum crispiness as it roasts. If you enjoy a touch of sweetness on your savory dishes, this is the perfect moment to brush on some maple syrup, which caramelizes into a beautiful glaze.
Step 4: Arrange Everything on One Pan
Spread the seasoned vegetables and apples evenly on a rimmed baking sheet so they have room to roast properly. Nestle the chicken thighs skin side up among the veggies, making sure nothing is overcrowded. For extra moisture and flavor, you can pour chicken broth around the edges, but it’s totally optional depending on your preference.
Step 5: Roast to Perfection
Pop your pan into the oven and roast for 35 to 45 minutes until the chicken is cooked through and the vegetables are tender. The chicken skin should turn crispy and golden. For those who love a little extra crunch, switch your oven to broil for the last 2-3 minutes, but keep a watchful eye to prevent burning.
Step 6: Rest and Serve
After roasting, let the chicken rest for a few minutes right on the pan; this keeps it juicy. Then, simply plate generous portions of the chicken alongside the caramelized sweet potatoes, carrots, Brussels sprouts, and apples. The mingling of savory, sweet, and herbaceous notes makes each bite feel like a celebration of autumn’s best flavors.
How to Serve One-Pan Autumn Chicken Dinner with Roasted Sweet Potatoes, Carrots, Brussels Sprouts, and Apples Recipe
Garnishes
To elevate this dish, sprinkle chopped fresh parsley or thyme leaves over the top for a pop of color and fresh herbal brightness. A small drizzle of extra maple syrup or a splash of balsamic glaze can accentuate the natural sweetness. Some toasted pecans scattered on top add a wonderful crunch that contrasts beautifully with the tender roasted vegetables.
Side Dishes
Although this is a complete meal on its own, serving it alongside a crisp green salad with a tangy vinaigrette lightens things up wonderfully. Creamy mashed cauliflower or garlic bread also make fantastic companions, soaking up any juices and rounding out the comforting vibe.
Creative Ways to Present
For a festive touch, serve the meal right on the baking sheet or a large wooden board resting on rustic parchment paper. This casual presentation invites sharing and warmth at the table. You can also use individual cast iron skillets for personal servings — perfect for impressing guests with charm and minimal fuss.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken and roasted vegetables in an airtight container in the refrigerator for up to 3 days. Keeping the components together helps the flavors meld even more, and makes reheating a breeze for quick meals.
Freezing
If you want to save some for later, this One-Pan Autumn Chicken Dinner with Roasted Sweet Potatoes, Carrots, Brussels Sprouts, and Apples Recipe freezes well. Place portions in freezer-safe containers or heavy-duty freezer bags, separated by parchment paper to prevent sticking, and freeze for up to 2 months.
Reheating
For the best taste, thaw frozen portions overnight in the fridge. Reheat in the oven at 350°F (175°C) until warmed through, which preserves the crispiness of the chicken skin better than microwaving. If using a microwave, cover loosely and reheat in short bursts to avoid drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work fine in this recipe, but thighs tend to stay juicier and develop crispier skin. If you use breasts, consider pounding them slightly for even cooking and watch the roasting time as breasts cook a bit quicker.
What can I substitute for Brussels sprouts?
If you’re not a fan of Brussels sprouts, try using green beans, asparagus, or even broccoli florets. Each will roast nicely and contribute their own unique texture and flavor to the dish.
Is maple syrup necessary?
Maple syrup is optional but adds a lovely depth of sweet, caramelized flavor that pairs beautifully with the savory ingredients. You can certainly leave it out if you prefer a purely savory profile.
Can I make this meal vegetarian?
While the recipe centers on chicken, you can omit it and simply roast the sweet potatoes, carrots, Brussels sprouts, and apples with the same seasonings. Add a plant-based protein like tofu or chickpeas for added protein and heartiness.
How do I know when the chicken is done?
The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). The juices should run clear, and the skin should be a nice golden brown and crispy.
Final Thoughts
This One-Pan Autumn Chicken Dinner with Roasted Sweet Potatoes, Carrots, Brussels Sprouts, and Apples Recipe is truly a showstopper for fall meals. The ease of preparation combined with the richness of flavors makes it a go-to comfort food that feels special without the fuss. Once you make it, this dish will likely become one of your favorite ways to celebrate the cozy season, so don’t hesitate—get roasting and enjoy every delicious bite!
Print
One-Pan Autumn Chicken Dinner with Roasted Sweet Potatoes, Carrots, Brussels Sprouts, and Apples Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
A comforting and wholesome one-pan autumn chicken dinner featuring bone-in, skin-on chicken thighs roasted alongside sweet potatoes, carrots, Brussels sprouts, and apples. Infused with warm spices like rosemary, thyme, and cinnamon, this hearty fall-inspired meal offers a delightful blend of savory and sweet flavors, perfect for cozy seasonal dinners.
Ingredients
Chicken
- 4 bone-in, skin-on chicken thighs (or chicken breasts)
- Salt and pepper, to taste
- 2 tablespoons olive oil (divided)
- 1 tablespoon maple syrup (optional, for a touch of sweetness)
Vegetables and Fruits
- 1 large sweet potato, peeled and cubed
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 cup Brussels sprouts, halved
- 2 apples, cored and sliced
Seasonings
- 2 teaspoons dried rosemary (or fresh rosemary, if preferred)
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Additional
- 1/2 cup chicken broth (optional, for extra moisture)
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). While it heats, peel and cube the sweet potato into bite-sized pieces. Peel and cut carrots into 1-inch pieces. Halve large Brussels sprouts. Core and slice the apples into thin wedges. Place all the prepared vegetables and apples into a large mixing bowl.
- Season vegetables and apples: Drizzle olive oil over the vegetables and apples, then sprinkle with rosemary, thyme, cinnamon, salt, and pepper. Toss thoroughly to coat everything evenly in the oil and seasonings.
- Prepare the chicken: Season the chicken thighs with salt and pepper and drizzle with a little olive oil to help crisp the skin. Optionally, drizzle maple syrup on top of each piece for added sweetness.
- Arrange for roasting: Spread the seasoned vegetables and apples in a single layer on a rimmed baking sheet. Nestle the chicken thighs skin-side up among the vegetables, ensuring even spacing without overcrowding. Optionally, pour chicken broth around the vegetables to add moisture during roasting.
- Roast the dish: Roast everything in the preheated oven for 35-45 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. For extra crispy chicken skin, broil the pan for the last 2-3 minutes.
- Rest and serve: Remove the pan from the oven and let the chicken rest for a few minutes. Serve the chicken thighs with generous portions of the roasted vegetables and apples, enjoying the harmonious savory and sweet autumn flavors.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- Fresh rosemary can be used instead of dried for a more vibrant flavor.
- Maple syrup is optional and adds a nice sweet glaze to the chicken.
- Chicken broth helps keep vegetables moist but can be omitted if preferred.
- Make sure not to overcrowd the pan to ensure even roasting and crisp skin.
- Internal temperature of 165°F (74°C) is crucial to ensure the chicken is fully cooked and safe to eat.
