Description
A cozy and easy fall dinner made on one sheet pan, loaded with roasted vegetables and hearty protein, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 sweet potatoes, cubed
- 2 apples, sliced into wedges
- 1 red onion, cut into wedges
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Arrange the chicken and vegetables on a large sheet pan.
- Drizzle with olive oil.
- Season with paprika, thyme, rosemary, salt, and black pepper.
- Toss everything together to coat evenly.
- Roast for 35–40 minutes.
- Flip ingredients halfway through cooking for even roasting.
- Serve hot straight from the oven.
Notes
Feel free to swap vegetables based on what’s in season and keep an eye on cooking time to ensure juicy chicken.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 12g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 140mg
Keywords: fall sheet pan dinner, autumn dinner, sheet pan meal, roasted chicken, fall vegetables