Sharing is caring!

Sheet pan dinner recipes and sweet potato recipes are some of my favorite to make and this Autumn Chicken Sheet Pan Dinner does not disappoint! Throw everything in one pan and roast in the oven. The flavors pair so well together. From the sweet potatoes and onions to the potatoes, brussels, and chicken. You cannot go wrong with this recipe!

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

Now, I have a new one for you featuring fall flavors with veggies and gorgeous chicken thighs brined in Hot Apple Cider tea. There is just something about fall chicken recipes that just bring me such comfort!

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. You can use chicken breasts if you prefer.

Brew a batch of the Hot Apple Cider Tea and allow it to cool. While the tea cools, place the chicken in a large bowl. Once it cools, pour it over the chicken and allow it to marinate in the refrigerator for 30 minutes. 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, 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 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. You can use red onion if you do not have the other kind of onions. If you are not a fan of Brussels sprouts, you can swap out and use fresh green beans. 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 skin side up and nestle them together in a single layer.

Add the fresh herbs and extra sprigs of rosemary to the pan and bake in a preheated 450 degrees for about 35 minutes.

The chicken should register an internal temperature of 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 this favorite recipe. 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
• 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

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Love Fall Veggies? Check out these other fall recipes

• Cinnamon Maple Roasted Sweet Potatoes
• Autumn Harvest Soup
• Sticky Blood Orange Chicken