Name: Autumn Chicken Dinner with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs or breasts; 2 cups sweet potatoes, peeled and cubed; 1 cup carrots, peeled and sliced; 1 cup Brussels sprouts, halved; 1 red onion, cut into wedges; 3 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp fresh rosemary or 1 tsp dried; 1 tbsp fresh thyme or 1 tsp dried; Salt and black pepper, to taste; Optional: maple syrup or balsamic glaze, for serving

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This Autumn Chicken Dinner with Roasted Vegetables is the cozy, wholesome meal I look forward to all season long. Tender, juicy chicken baked with a medley of earthy root vegetables and fall flavors—it’s comforting, colorful, and cooked all on one pan. Perfect for chilly evenings or laid-back Sunday dinners, it fills my kitchen with the warm aroma of herbs, garlic, and roasted goodness.

Why You’ll Love This Recipe

I love this recipe because it’s both hearty and healthy, and everything roasts together on a single sheet pan for easy cleanup. The chicken comes out juicy and flavorful, while the vegetables—like sweet potatoes, Brussels sprouts, and carrots—get caramelized and tender. It’s simple enough for weeknights but beautiful enough for guests. The best part? I just toss everything in the oven and let it do the work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs or breasts
2 cups sweet potatoes, peeled and cubed
1 cup carrots, peeled and sliced
1 cup Brussels sprouts, halved
1 red onion, cut into wedges
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh rosemary or 1 tsp dried
1 tablespoon fresh thyme or 1 tsp dried
Salt and black pepper to taste
Optional: drizzle of maple syrup or balsamic glaze for serving

Directions

I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
In a large bowl, I toss the chopped sweet potatoes, carrots, Brussels sprouts, and onion with 2 tablespoons olive oil, garlic, rosemary, thyme, salt, and pepper.
I spread the vegetables evenly on the sheet pan.
I rub the chicken pieces with the remaining tablespoon of olive oil and season generously with salt, pepper, and a pinch more rosemary or thyme.
I nestle the chicken on top of the vegetables, skin side up.
I roast everything for 35–45 minutes, or until the chicken is golden and reaches 165°F internally, and the vegetables are tender and caramelized.
If I like a slightly sweet finish, I drizzle a bit of maple syrup or balsamic glaze over everything before serving.

Servings and timing

This recipe serves 4 people. I spend about 15 minutes prepping and 40 minutes roasting, so it’s ready in under an hour.

Variations

I sometimes swap the chicken thighs for boneless breasts or even drumsticks.
For more fall flavor, I toss apple slices or cubed butternut squash in with the vegetables.
A sprinkle of cinnamon or smoked paprika adds a nice twist to the seasoning.
When I want more protein, I add extra chicken pieces and use a second sheet pan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place everything on a baking sheet and warm it in a 350°F oven for 10–12 minutes. The microwave works too, but I prefer the oven to keep the skin crisp and the vegetables from going soggy.

FAQs

Can I use boneless chicken for this recipe?

Yes, I can. I just reduce the roasting time to 25–30 minutes and check the internal temperature to avoid overcooking.

Can I prep this meal ahead of time?

Definitely. I chop the veggies and marinate the chicken in advance. When I’m ready to cook, I just assemble and roast.

What vegetables work best in this dish?

I like using root veggies like sweet potatoes, carrots, and Brussels sprouts, but I also mix in parsnips, red potatoes, or even cauliflower depending on what I have.

Can I add a sauce to this dish?

Yes, I sometimes serve it with a drizzle of honey mustard, garlic aioli, or a touch of balsamic reduction.

Is this meal freezer-friendly?

It is! I freeze cooked chicken and vegetables in portions. When I reheat, I use the oven so the textures stay intact.

Conclusion

This Autumn Chicken Dinner with Roasted Vegetables is everything I want in a fall meal—warm, rustic, flavorful, and made with simple ingredients. It brings together all the best of the season on one pan, making it a no-fuss dinner that always satisfies. Whether for a weeknight dinner or a cozy weekend treat, this is one recipe I keep on repeat every fall.