You will absolutely love how simple and easy this Autumn Chicken Sheet Pan Dinner

During the fall, I do a lot of sheet pan cooking, therefore I have made so many delicious chicken dinners like my One Pan Ranch Chicken and Veggies.

Now, I have a new one for you featuring fall veggies and gorgeous chicken thighs that have been brined in Hot Apple Cider tea.

How to Make Autumn Chicken Sheet Pan Dinner

For this recipe, I chose to use skin-on, bone-in chicken thighs. They have the best flavors and offer the juicy chicken that I was going for in this recipe.

Brew a batch of the Hot Apple Cider Tea and allow it to cool. Once it cools, pour it over the chicken and allow it to marinate in the refrigerator for a couple of hours. You can do it for as long as 30 minutes if you want. However, if you need to go longer you can.

Next, mix up 2 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 3 cloves of minced garlic, and 1 tablespoon each of fresh sage, rosemary, and thyme.

Remove the chicken from the apple cider tea brine and then pour the herb mixture all over the chicken. Massage it into each piece of chicken.

While the chicken rests, prepare the autumn harvest veggies. You can really use any veggies you have on hand for this sheet pan dinner.

Getting Your Veggies Ready

It is very versatile. I love root vegetables and other hearty ones like these purple Brussels sprouts I found at the farmer's market.

This recipe features Brussels sprouts, cipollini onions, sweet potatoes, butternut squash, and carrots. Roughly chop all the vegetables and place them all on a sheet pan.

Drizzle on 2 tablespoons of olive oil and sprinkle them with salt and pepper.

Next, put the chicken on top of the veggies and nestle them together.

Add extra sprigs of rosemary to the pan and bake at 450 degrees for about 35 minutes.

The chicken should register about 165 in the center.

Broil during the last few minutes. As a result, you will get a more golden brown crispy skin on the chicken if you want.

That's all it takes to make an amazing sheet pan dinner. Everything you need cooking in one pan!

Delicious Chicken Recipes

Apple Soy Glazed Chicken Legs from Karen's Kitchen Stories
Bang Bang Chicken Pasta from Blogghetti
Crispy Garlic Parmesan Chicken from Hezzi-D's Recipe Box
Greek Chicken Sheet Pan Dinner from Jen Around the World
Huli Huli Grilled Chicken from A Kitchen Hoor's Adventures
Japanese Soboro Donburi from Pandemonium Noshery
Leftover Chicken Soup with Sage from Art of Natural Living
Sopa de Pollo Borracho from That Recipe

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Yield: 6 servings

Autumn Chicken Sheet Pan Dinner

Name: Autumn Chicken Sheet Pan Dinner
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 6 bone-in, skin on chicken thighs; 4 tablespoons of olive oil, divided; 2 tablespoons of red wine vinegar; 3 cloves of garlic minced; 1 tablespoon each of fresh minced thyme, sage, and rosemary; Salt and pepper to taste; 1 large sweet potato, chunked with peeling on; 1 pound of brussel sprouts (I used purple), sliced into halves; 2 cups of cubed and peeled butternut squash; 2 medium apples, cored and sliced 1" thick; 1 box of cipolin onions, peeled; 2 tea bags; 2 cups of water

An easy and comforting sheet pan chicken dinner. Great for those Autumn nights when you need a delicious and quick dish.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

6 bone-in, skin on chicken thighs
4 tablespoons of olive oil, divided
2 tablespoons of red wine vinegar
3 cloves of garlic minced
1 tablespoon each of fresh minced thyme, sage, and rosemary
Salt and pepper to taste
1 large sweet potato, chunked with peeling on
1 pound of brussel sprouts (I used purple), sliced into halves
2 cups of cubed and peeled butternut squash
2 medium apples, cored and sliced 1" thick
1 box of cipolin onions, peeled

For the Hot Apple Cider brine

2 tea bags
2 cups of water

Instructions

To make the brine, add the tea bags and water to a sauce and bring to a boil.
Remove from the stove and allow it to cool completely.
Place the chicken in a shallow pan and pour the brine over the top. Brine for 30 minutes up to two hours.
When ready to cook, preheat the oven to 450 degrees.
Remove the chicken from the brine.
Pour 2 tablespoons of olive oil, red wine vinegar, garlic, and herbs in a bowl.
Massage into chicken thighs making sure to coat the whole thing.
Set aside to rest while chopping the veggies.
Place the chopped veggies on a large rimmed baking sheet.
Drizzle the veggies with remaining olive oil. Toss evenly to coat and then season with salt and pepper.
Set the chicken thighs over the veggies.
Roast in the oven until the chicken and veggies are golden brown and done about 35 minutes.
The chicken should register to 165 in the center.
Broil during the last few minutes for a more golden brown crispy skin on chicken if desired.
Enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 124mgCarbohydrates: 30gFiber: 7gSugar: 12gProtein: 9g

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Ellen

Saturday 20th of November 2021

All the fall flavors are so good! What a great seasonal meal.

Christie

Sunday 17th of October 2021

I am a total sucker for a sheet pan recipe. This one is no exception. It looks awesome.

Jennifer Sikora

Thank you! It was so delicious.

Amy

Thursday 23rd of September 2021

Loved this fantastic dinner! And the brine made such a difference!

Radha

Wednesday 22nd of September 2021

This is a perfect and satisfying meal rich in fall flavors!

Kathleen

Wednesday 15th of September 2021

This tart looks amazing, love that you kept the skins on the apples!

Friday 17th of September 2021

Yes. It added some extra flavor to the dish.