Cozy Autumn Chicken Dinner That Feels Like Home

This Autumn Chicken Dinner is a cozy one-pan meal that balances savory chicken with sweet potatoes and Brussels sprouts.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in, skin-on chicken thighs Substitute with chicken breasts or drumsticks if preferred.
2 tablespoons Olive oil Can be replaced with avocado oil.
to taste Salt Essential for seasoning.
to taste Black pepper Essential for seasoning.

For the Vegetables

1 large Sweet potato Swap for regular potatoes or butternut squash if desired.
2 cups Brussels sprouts Substitute with sturdy vegetables like carrots or parsnips.
2 medium Fuji apples Other firm apples can be used, like Honeycrisp.
2 pieces Shallots Can be replaced with yellow onion if needed.

For the Flavor

4 cloves Garlic Fresh minced garlic gives the best results.
1 tablespoon Fresh thyme Dried herbs work in a pinch, but fresh is preferable.
1 tablespoon Fresh sage Dried herbs work in a pinch, but fresh is preferable.
1 tablespoon Fresh rosemary Dried herbs work in a pinch, but fresh is preferable.
2 tablespoons Red wine vinegar Substitute with apple cider vinegar if unavailable.

For the Extra Kick

4 slices Hickory smoked bacon Use turkey bacon for a lighter version or omit for a vegetarian dish.
2 tablespoons Chopped parsley Optional garnish for freshness and color.

Equipment

Large Rimmed Baking Sheet
Resealable Bag
Meat Thermometer

Method

Step-by-Step Instructions for One Pan Autumn Chicken Dinner

Preheat your oven to 425°F.
In a resealable bag, combine olive oil, red wine vinegar, minced garlic, and herbs. Season chicken thighs with salt and pepper, place in the bag, seal, and let marinate for 20 minutes.
On a large rimmed baking sheet, toss sweet potatoes, Brussels sprouts, apples, and shallots with olive oil, salt, and pepper, then spread evenly.
Remove the chicken from the marinade and place thighs on the vegetables. Cut bacon into pieces and sprinkle over the top.
Slide the baking sheet into the oven and roast for 30 to 35 minutes until chicken is golden brown and reaches 165°F.
Switch to the broil setting for the last 2 to 3 minutes for extra crispiness, watching closely.
Remove from the oven, let rest for a couple of minutes, garnish with parsley, and serve warm.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Marinating the chicken overnight enhances flavor. Use a meat thermometer for best results.

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