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Autumn Chicken Dinner with Roasted Vegetables

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This Autumn Chicken Dinner with Roasted Vegetables is a cozy one-pan meal filled with fall flavors. Juicy, herb-roasted chicken thighs are nestled among sweet potatoes, Brussels sprouts, carrots, and red onions for a healthy, hearty, and flavorful dish perfect for chilly nights.

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

Instructions

  1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
  2. In a large bowl, toss sweet potatoes, carrots, Brussels sprouts, and onion with 2 tbsp olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Spread vegetables evenly on the sheet pan.
  4. Rub chicken with remaining 1 tbsp olive oil and season with salt, pepper, and extra herbs.
  5. Nestle chicken pieces, skin side up, among the vegetables.
  6. Roast for 35–45 minutes, until chicken reaches 165°F and veggies are tender and caramelized.
  7. Optional: drizzle maple syrup or balsamic glaze over everything before serving.

Notes

  • Use boneless chicken for faster cooking (25–30 mins).
  • Add apple slices or butternut squash for seasonal variation.
  • Try a pinch of cinnamon or smoked paprika for extra depth.
  • For a larger batch, use two sheet pans and add more chicken or veggies.
  • Best reheated in the oven to preserve texture.

Nutrition

Find it online: https://cookedbymaya.com/autumn-chicken-dinner-with-roasted-vegetables/