One Pan Fall Dinner
Embrace the essence of autumn with this hearty and satisfying One Pan Fall Dinner, a recipe that brings seasonal comfort to your table with minimal effort and cleanup. Juicy bone-in, skin-on chicken thighs are perfectly roasted alongside a medley of caramelized sweet potatoes, Brussels sprouts, and carrots, all infused with the warm flavors of fresh rosemary, thyme, and a hint of maple syrup. This wholesome dish comes together in just one baking sheet, delivering a beautifully balanced meal that’s ready in under an hour. Ideal for busy weeknights or cozy weekends, this vibrant fall-inspired dinner is as stunning as it is delicious. Perfect for those who love easy, seasonal, and flavorful one-pan meals!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and diced
- 2 cups Brussels sprouts, trimmed and halved
- 2 large carrots, sliced into 1-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 tablespoon maple syrup
Instructions
Preheat your oven to 425°F (220°C).
In a large bowl, combine sweet potatoes, Brussels sprouts, and carrots. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, paprika, rosemary, and thyme. Toss until the vegetables are evenly coated.
Rub the chicken thighs with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper. Drizzle each chicken thigh with a few drops of maple syrup for extra caramelization.
Arrange the vegetables in a single layer on a large baking sheet or roasting pan, leaving space for the chicken thighs. Nestle the chicken thighs among the vegetables, skin-side up.
Roast in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender and caramelized.
For a crispier chicken skin, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.
Remove the pan from the oven and let it rest for 5 minutes. Serve hot and enjoy your cozy One Pan Fall Dinner!
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4343 mg | 189% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 38.2 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4357 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
