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
Scale
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.
