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Autumn Chicken Dinner

Cozy Autumn Chicken Dinner with Sweet Potatoes & Apples

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This Autumn Chicken Dinner is a one-pan meal featuring juicy chicken thighs, caramelized sweet potatoes, and crispy Brussels sprouts, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Marination Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs bone-in and skin-on for optimal taste
  • 2 tablespoons Olive Oil substitute with avocado oil for a high smoke point
  • 2 tablespoons Red Wine Vinegar apple cider vinegar can work in a pinch
  • 3 cloves Garlic (minced) fresh or jarred garlic can be used
  • 1 tablespoon Fresh Thyme dried herbs can be substituted but use less
  • 1 tablespoon Fresh Sage dried herbs can be substituted but use less
  • 1 tablespoon Fresh Rosemary dried herbs can be substituted but use less
For the Vegetables
  • 2 cups Sweet Potato can swap for regular potatoes or squash
  • 2 cups Brussels Sprouts substitute with green beans or carrots if desired
  • 2 pieces Fuji Apples other firm apples like Honeycrisp are great alternatives
  • 1 cup Shallots regular onions can be a substitute
For Extra Flavor
  • 4 slices Bacon (hickory smoked) omit for a lower-fat version
  • 1/4 cup Parsley (chopped) optional but recommended for presentation

Equipment

  • Oven
  • Baking Sheet
  • Resealable Bag

Method
 

Step-by-Step Instructions for One Pan Autumn Chicken Dinner
  1. Preheat your oven to 425°F.
  2. In a resealable bag, combine olive oil, red wine vinegar, minced garlic, and fresh herbs. Add chicken thighs and season with salt and pepper. Seal and shake to marinate for 10-15 minutes.
  3. Spread chopped sweet potatoes, Brussels sprouts, sliced apples, and shallots on a baking sheet. Drizzle with remaining olive oil, sprinkle with salt and pepper, and toss.
  4. Remove marinated chicken from the bag and place it on top of the vegetables. Optional: sprinkle bacon over the top.
  5. Roast in the oven for 30-35 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
  6. For extra crispy skin, broil for the last 2-3 minutes while watching closely.
  7. Garnish with chopped parsley and serve warm directly from the pan.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

This dish strikes a perfect balance of taste and nourishment, making it a hit with friends and family alike. It's easy to adapt with seasonal vegetables.

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