There’s something magical about a one-pan meal—minimal cleanup, bold flavors, and the perfect blend of crispy, caramelized veggies with juicy, tender chicken. Sheet Pan Chicken & Fall Veggies is a weeknight dinner dream come true!
Imagine golden-brown chicken, roasted to perfection, nestled among vibrant fall vegetables like sweet potatoes, Brussels sprouts, and carrots, all coated in warm, aromatic spices. It’s the kind of meal that makes your kitchen smell incredible and leaves everyone at the table satisfied. Plus, it’s healthy, easy, and absolutely delicious!
Why You’ll Love Sheet Pan Chicken & Fall Veggies
One Pan, Zero Hassle
Everything roasts together on a single sheet pan, making cleanup a breeze. Less mess, more time to enjoy your meal!
Perfect for Meal Prep
Make a big batch and have leftovers for easy lunches throughout the week. This meal reheats beautifully.
Packed with Fall Flavors
With seasonal vegetables, warm spices, and a touch of sweetness, this dish is the essence of cozy autumn comfort food.
Healthy & Balanced
Loaded with lean protein, fiber-rich veggies, and healthy fats, this meal is as nutritious as it is tasty.
Customizable
Swap in your favorite veggies or adjust the seasoning to match your taste. This recipe is super versatile!
Ingredients in Sheet Pan Chicken & Fall Veggies
Here’s what makes this dish so delicious and nourishing:
Chicken Thighs or Breasts – The protein-packed star of the dish! Thighs stay extra juicy, but breasts work great too.
Sweet Potatoes – Naturally sweet, slightly caramelized, and packed with vitamins.
Brussels Sprouts – Roasted to crispy perfection, bringing nutty, slightly smoky flavors.
Carrots – Tender, slightly sweet, and perfect for balancing the savory elements.
Red Onion – Adds a hint of sharpness that mellows and caramelizes beautifully.
Olive Oil – Helps everything roast to golden perfection while adding healthy fats.
Garlic – Because everything is better with garlic!
Maple Syrup (Optional) – A touch of natural sweetness to enhance the fall flavors.
Seasonings (Thyme, Rosemary, Paprika, Salt, and Pepper) – A warm, fragrant blend that ties all the flavors together.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get roasting!
Preheat the Oven
Set your oven to 400°F (200°C) and line a sheet pan with parchment paper or foil for easy cleanup.
Prep the Veggies
Chop the sweet potatoes, Brussels sprouts, carrots, and red onion into bite-sized pieces.
Season Everything
In a large bowl, toss the veggies with olive oil, garlic, and half of the seasoning blend. Arrange them evenly on the sheet pan.
Prepare the Chicken
Pat the chicken dry and rub it with the remaining seasonings. If using maple syrup, brush a little over the chicken for a touch of sweetness.
Arrange on the Sheet Pan
Nestle the seasoned chicken among the veggies, making sure everything is spread out for even roasting.
Roast to Perfection
Bake for 25-30 minutes, flipping the veggies halfway through, until the chicken is golden and reaches an internal temperature of 165°F (75°C).
Rest and Serve
Let the chicken rest for a few minutes before serving. Garnish with fresh herbs like parsley or thyme for an extra pop of flavor.
How to Serve Sheet Pan Chicken & Fall Veggies
This dish is already a complete meal, but here are some fun serving ideas:
- Over Grains – Serve over quinoa, rice, or cauliflower rice for extra heartiness.
- With a Sauce – Drizzle with balsamic glaze, honey mustard, or a garlic aioli for extra flavor.
- As a Salad – Chop everything up and toss it over mixed greens for a warm, roasted veggie salad.
- With Crusty Bread – A slice of warm, crusty bread is perfect for soaking up the juices.
Additional Tips
Mix Up the Veggies
Try adding butternut squash, parsnips, or bell peppers for a different twist.
Make It Spicy
Add a dash of red pepper flakes or cayenne for some heat.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing
Freeze portions in a freezer-safe container for up to 3 months. Reheat in the oven for best texture.
FAQ
Q1: Can I use bone-in chicken?
A1: Yes! Just adjust the cooking time, as bone-in chicken may take about 10 minutes longer.
Q2: Can I swap out the veggies?
A2: Absolutely! Use whatever fall veggies you love or have on hand.
Q3: How do I get crispy veggies?
A3: Make sure not to overcrowd the pan and roast at high heat.
Q4: Can I meal prep this?
A4: Yes! Roast everything and store it in meal prep containers for easy grab-and-go lunches.
Q5: What’s the best way to reheat?
A5: Reheat in the oven at 350°F (175°C) for about 10 minutes for best results.
Q6: Can I marinate the chicken?
A6: Definitely! A simple olive oil, garlic, and herb marinade will add even more flavor.
Q7: Can I use frozen veggies?
A7: Fresh is best, but frozen will work—just expect a bit more moisture.
Q8: How do I make it dairy-free?
A8: This recipe is already dairy-free! Just double-check any seasonings or sauces you add.
Q9: What’s a good vegetarian alternative?
A9: Swap the chicken for chickpeas or tofu for a plant-based version.
Q10: Can I make this ahead of time?
A10: Yes! Chop everything ahead of time and store it in the fridge until ready to roast.
Final Thoughts
Sheet Pan Chicken & Fall Veggies is the ultimate easy, healthy, and flavorful meal. It’s perfect for busy weeknights, cozy family dinners, or meal prepping for the week ahead. Give it a try, and don’t be surprised if it becomes a staple in your kitchen!
Print
Sheet Pan Chicken & Fall Veggies
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 2 hours 52 minutes
- Yield: 4 plates 1x
- Category: Main Course
- Method: Oven
- Cuisine: American
Description
This Sheet Pan Chicken Dinner is a nutritious, easy-to-make meal that combines savory roasted chicken with sweet potatoes, apples, and Brussels sprouts for a perfectly balanced, one-pan meal. Ideal for Healthy Dinner Recipes, Quick Dinner Ideas, and High-Protein Recipes, this dish is also Whole30, dairy-free, gluten-free, and meal-prep friendly.
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil, divided
- 6 cloves garlic, minced
- 1 tsp cinnamon
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 4 cups Brussels sprouts, halved
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- 2 red onions, cut into chunks
- 2 medium apples, sliced into 1-inch pieces
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Marinate Chicken: In a bowl, mix 2 tbsp olive oil, garlic, cinnamon, ½ tsp salt, and ¼ tsp black pepper. Rub this mixture over the chicken breasts and let them marinate for at least 2 hours.
- Prep Vegetables: Preheat oven to 425°F (220°C). Chop Brussels sprouts, sweet potato, red onion, and apples. Spread them evenly on a large baking sheet.
- Season Vegetables: Drizzle veggies with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Toss well to coat.
- Roast Veggies: Bake for 15 minutes.
- Add Chicken & Roast Again: Remove the baking sheet, toss the veggies, and place the marinated chicken breasts on top. Return to the oven and roast for 20–22 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are caramelized.
- Serve: Garnish with fresh chopped parsley and serve hot.
Notes
- For extra flavor, squeeze fresh lemon juice over the dish before serving.
- Swap chicken breasts for chicken thighs for a juicier alternative.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 471
- Sugar: 14g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 37 g
- Fiber: 7g
- Protein: 48g
- Cholesterol: 120mg