One Pan Autumn Chicken Dinner

One of the best ways  welcome fall is with this One Pan Autumn Chicken Dinner. It’s been a reader favorite recipe every fall since it shared it 3 years ago. It’s easy to make, the flavors are truly delicious, and clean up is a breeze. A must try chicken recipe!

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How to Make This Sheet Pan Chicken Recipe

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Preheat oven to 450 degrees.

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Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size resealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.

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Let rest while you prep remaining ingredients.

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Add sweet potatoes, apples, Brussels sprouts, and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper then toss to coat.

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Spread into an even layer.

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Top with chicken pieces and sprinkle bacon over veggie/apple mixture.

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Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.

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Can I Use Chicken Breasts in this Recipe?

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We prefer the flavor of the chicken thighs here, plus when using the bone-in thighs they finish cooking the same time as the veggies whereas boneless-skinless chicken breasts would be over-cooked and dry by then (and bone-in breasts might need more time).

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So stick with the thighs you just might like them!

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