One Pan Autumn Chicken Dinner

Autumn Chicken Dinner – Since I posted it three years ago, it has consistently been a reader’s favorite recipe for the fall, and my family adores this dish. It’s simple to prepare, has mouthwatering flavors, and requires little cleanup. This a chicken recipe you must try!

One Pan Autumn Chicken Dinner

The chicken in this recipe is one of my favorites because it is so delicious. The bone-in, skin-on thighs are used, and a brief marinade of garlic and herbs gives the dish its delectable flavor.

I adore how the apples and vegetables go with the chicken. Additionally, since everything is roasted at the same time, the tastes might merge during the cooking process.

With its use of seasonal vegetables and its overall healthfulness, this dinner just screams fall.

Autumn Chicken Dinner Ingredients

One Pan Autumn Chicken Dinner

  • 5 (6–7 ounce) chicken thighs, bone-in, and skin-on
  • 1/4 cup red wine vinegar and 1 1/2 cups olive oil
  • 3 minced garlic cloves (1 Tbsp)
  • minced fresh thyme, sage, and rosemary, each 1 Tbsp.
  • Freshly ground black pepper and salt
  • 1 large sweet potato, which weighs about 16 ounces, sliced into 3/4-inch pieces.
  • Brussels sprouts weighed at 1 lb, cut in half
  • 2 medium fuji apples, cored and sliced into 3/4-inch-thick half moons.
  • 2 peeled and cut shallot bulbs, each about 1/4-inch thick
  • hickory smoked bacon, cut into four 1-inch chunks.
  • 2 tablespoons of chopped parsley for garnish (optional)


One Pan Autumn Chicken Dinner One Pan Autumn Chicken Dinner One Pan Autumn Chicken Dinner One Pan Autumn Chicken Dinner

  1. Bake at 450 degrees Fahrenheit.
  2. In a resealable bag the size of a gallon, add 2 tablespoons olive oil, red wine vinegar, garlic, and herbs.
  3. Seal the bag, add the chicken, season with salt and pepper, and massage the mixture over the chicken to evenly distribute the herbs. While chopping vegetables, set aside and allow to rest.
  4. On a baking sheet with a rim measuring 18 by 13 inches, arrange the sweet potato, Brussels sprouts, apples, and shallot.
  5. Toss with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Spread evenly to form a layer.
  6. Place chicken thighs on top of the apple/vegetable layer.
  7. Sprinkle bacon over the veggie and apple mixture after separating any bacon pieces that might be stuck together.
  8. Roast the chicken and vegetables in a preheated oven for 30 to 35 minutes, or until they are golden brown (the chicken should register 165 degrees in the center). If you want a more golden brown and crispy skin on the chicken, broil it in the last few minutes.
  9. If desired, garnish with parsley and serve warm.