One Pan Fall Dinner

Nutriscore Rating: 77/100

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!

Recipe Information

• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 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

7 steps

1. Preheat your oven to 425°F (220°C).

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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

1 serving (347.4g)

Calories		443
% Daily Value*
Total Fat		25.7 g	33%
	Saturated Fat	5.6 g	28%
	Polyunsaturated Fat	0.0 g
Cholesterol		80 mg	27%
Sodium		895 mg	39%
Total Carbohydrate		32.7 g	12%
	Dietary Fiber	8.0 g	29%
	Total Sugars	11.1 g
Protein		23.6 g	47%
Vitamin D		0.0 mcg	0%
Calcium		106 mg	8%
Iron		3.1 mg	17%
Potassium		1044 mg	22%

*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.

Source of Calories

Fat: 927 cal (50.6%%)

Protein: 380 cal (20.8%%)

Carbs: 524 cal (28.6%%)