The Perfect Sheet Pan Chicken & Fall Veggies Recipe for Cozy Nights

Autumn’s crisp breeze inspires delicious sheet pan chicken that captures seasonal comfort perfectly.

Rustic ingredients merge into a harmonious melody of flavors dancing across your plate.

Weeknight cooking becomes effortless with minimal cleanup and maximum satisfaction.

Vibrant roasted vegetables complement tender chicken pieces in a single, streamlined dish.

California olive oil adds subtle richness while herbs infuse each morsel with warmth.

Chefs and home cooks alike appreciate how this recipe simplifies dinner without sacrificing taste.

Let this meal transport you to a cozy kitchen filled with irresistible aromas.

Fall Veggie Sheet Pan Chicken Essentials

• Chicken Breasts: Lean protein source with mild flavor, best when fresh and boneless.

• Olive Oil, Garlic, Cinnamon: Provides rich flavor and helps tenderize the chicken, extra virgin olive oil recommended.
• Salt, Black Pepper: Essential seasonings for enhancing overall taste, freshly ground pepper preferred.

• Brussels Sprouts, Sweet Potato, Red Onion, Apples: Seasonal mix offering diverse textures and complementary sweet-savory profile, choose firm and ripe produce.

• Fresh Parsley: Adds bright color and fresh herb note, flat-leaf variety recommended for better flavor.

Sheet Pan Chicken & Fall Veggies Instructions

Step 1: Prepare Chicken Marinade

Create a flavor-packed marinade by mixing olive oil, minced garlic, ground cinnamon, salt, and black pepper in a bowl.

Generously coat chicken breasts with this aromatic mixture and let them soak up the flavors for at least 2 hours in the refrigerator.

Step 2: Chop Autumn Vegetables

Warm up your oven to 425°F.

• Brussels sprouts
• Sweet potato
• Red onion
• Apples

Spread these autumn treasures evenly across a large sheet pan.

Step 3: Season Vegetable Medley

Drizzle the vegetable mixture with olive oil, then sprinkle with salt and black pepper.

Toss everything together, ensuring each piece gets a delicious coating of seasonings.

Step 4: Kickstart Vegetable Roasting

Slide the sheet pan into the preheated oven and let the vegetables roast for 15 minutes, developing deep, caramelized flavors.

Step 5: Add Chicken and Complete Cooking

Pull out the sheet pan and give the vegetables a quick stir.

Carefully place the marinated chicken breasts on top of the roasted vegetables.

Return to the oven and continue cooking for 20-22 minutes.

The chicken is done when it reaches an internal temperature of 165°F and the vegetables look beautifully caramelized.

Step 6: Serve with Fresh Flair

Sprinkle freshly chopped parsley over the dish for a burst of color and herbal freshness.

Serve immediately while everything is hot and aromatic.

Chicken & Veggie Sheet Pan Prep Tips

• Let chicken soak in spices for at least 2 hours to enhance flavor depth and ensure tender, juicy meat.
• Cut Brussels sprouts, sweet potatoes, onions, and apples into similar-sized pieces for even roasting and consistent caramelization.
• Use a meat thermometer to confirm internal temperature reaches 165°F, preventing undercooking and ensuring food safety.
• Toss vegetables with olive oil to promote caramelization and prevent drying out during high-heat roasting.
• Experiment with additional herbs like thyme or rosemary to personalize the dish and create unique taste variations.

Chicken With Fall Veggies That Reheat With Color

• Store leftovers in an airtight container within 2 hours of cooking, keeping chicken and vegetables together. Consume within 3-4 days for best quality.
• Transfer cooled meal to freezer-safe containers or zip-lock bags. Freeze up to 2 months. Seal tightly to prevent freezer burn.
• Preheat oven to 350°F. Place leftovers in a baking dish, cover with foil to prevent drying. Warm for 15-20 minutes until heated through.
• Place portion on microwave-safe plate, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until temperature reaches 165°F.

Best Pairing Picks For Chicken Veggies

• Pair with Crisp White Wine: Select a Sauvignon Blanc or Pinot Grigio to complement the sweet and savory notes of the roasted chicken and fall vegetables, cutting through the richness with its bright acidity.
• Create a Rustic Side Salad: Toss mixed greens with toasted walnuts, crumbled goat cheese, and a light apple cider vinaigrette to echo the dish's autumnal flavors and add a fresh, tangy contrast.
• Recommend Warming Bread Pairing: Serve with rosemary focaccia or crusty sourdough to soak up the delicious pan juices and provide a hearty complement to the roasted chicken and caramelized vegetables.
• Suggest Herbal Herb Tea: Brew a cup of chamomile or sage tea to enhance the warm, comforting qualities of the sheet pan meal and provide a soothing accompaniment to the robust flavors.

Sheet Pan Chicken Combos

• Harvest Vegetarian Delight: Replace chicken with firm tofu or tempeh, marinating in the same spices for a plant-based protein alternative that absorbs flavors beautifully.
• Gluten-Free Mediterranean Remix: Swap chicken with boneless lamb or turkey, using similar spices and adding za'atar seasoning for a Mediterranean-inspired version that's naturally gluten-free.
• Low-Carb Cauliflower Celebration: Substitute sweet potatoes with cauliflower florets and reduce apple quantity, maintaining the roasting technique while creating a lower-carbohydrate meal option that's packed with flavor.
• Spicy Southwest Edition: Add diced jalapeños, replace cinnamon with chili powder, and incorporate bell peppers for a zesty southwestern variation that brings bold, exciting flavors to the classic sheet pan recipe.

FAQs

• Why marinate the chicken?

Marinating helps the chicken absorb flavors, tenderize the meat, and prevent dryness during roasting. The olive oil, garlic, cinnamon, salt, and pepper create a delicious coating that enhances the overall taste of the chicken.

• Can I use different types of vegetables?

Absolutely! While Brussels sprouts, sweet potato, red onion, and apples work great, you can substitute with seasonal vegetables like butternut squash, carrots, or parsnips. Just ensure they’re cut to similar sizes for even roasting.

• How do I know the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This ensures the chicken is safe to eat and prevents undercooking or overcooking.

• What makes the vegetables caramelize so well?

Roasting at a high temperature of 425°F (220°C) allows the vegetables to brown and develop a sweet, slightly crispy exterior. The olive oil helps with this caramelization process, creating a delicious, slightly charred flavor.

Sheet Pan Chicken And Fall Veggies That Keep Dinner Simple

• Effortless One-Pan Meal: Simplifies dinner preparation by cooking chicken and vegetables together, minimizing cleanup and kitchen mess.
• Quick Seasonal Comfort: Celebrates fall flavors with roasted sweet potatoes, Brussels sprouts, and apples, creating a warm and satisfying dish that captures autumn's essence.
• Nutritious and Balanced: Combines lean protein from chicken with fiber-rich vegetables, offering a wholesome meal packed with vitamins and balanced nutrition in every bite.
• Flexible Flavor Adventure: Allows easy customization by swapping vegetables or adjusting spices, making it perfect for adapting to personal taste preferences or using seasonal produce.

Sheet Pan Chicken & Fall Veggies Recipe

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4.8 from 30 reviews

• Total Time: 52 minutes
• Yield: 4 1x

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Description

Harvest golden sheet pan chicken & fall veggies brings rustic comfort to dinner tables with minimal cleanup. Farm-fresh seasonal ingredients meld together, creating a delightful one-pan meal you can savor in less than an hour.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 4 boneless, skinless chicken breasts

Vegetables and Fruits:

• 4 cups Brussels sprouts, halved
• 1 large sweet potato, peeled and cut into 1/2-inch cubes (about 226 grams)
• 2 red onions, cut into chunks
• 2 medium apples, sliced into 1-inch pieces

Seasonings and Oils:

• 3 tablespoons olive oil, divided
• 6 cloves garlic, minced
• 1 teaspoon cinnamon
• 1 teaspoon sea salt, divided
• 1/2 teaspoon black pepper, divided
• 2 tablespoons fresh parsley, chopped (for garnish)

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Instructions

1. Create a robust marinade by whisking together olive oil, minced garlic, ground cinnamon, salt, and black pepper in a mixing bowl.
2. Coat chicken breasts thoroughly with the aromatic marinade, ensuring complete coverage. Allow the meat to absorb flavors for a minimum of two hours in the refrigerator.
3. Heat the oven to a high temperature of 425°F, preparing for roasting.
4. Carefully slice Brussels sprouts into halves, cube sweet potatoes, roughly chop red onions, and segment apples into wedges.
5. Distribute the chopped vegetables across a spacious sheet pan, creating an even layer that promotes uniform cooking.
6. Drizzle additional olive oil over the vegetable medley, then season with salt and pepper. Gently toss to ensure consistent seasoning.
7. Initiate the roasting process by placing the pan in the preheated oven, allowing vegetables to soften and develop caramelized edges for approximately 15 minutes.
8. Remove the pan and redistribute the partially roasted vegetables, creating space for chicken placement.
9. Position the marinated chicken breasts atop the vegetable landscape, ensuring direct contact with the sheet pan.
10. Return the pan to the oven, continuing roasting until chicken reaches a safe internal temperature of 165°F and vegetables exhibit a rich, golden-brown complexion.
11. Remove from oven and let the dish rest briefly to allow juices to redistribute.
12. Garnish with freshly chopped parsley and serve immediately, presenting a harmonious blend of seasonal flavors.

Notes

• Maximize marinade flavor by using fresh garlic and high-quality olive oil for deeper taste profiles.
• Choose organic, firm vegetables to ensure even roasting and prevent soggy texture during baking.
• Swap chicken with tofu or tempeh for vegetarian version, adjusting cooking time and marinating technique accordingly.
• Customize spice blend by adding rosemary, thyme, or smoked paprika to enhance overall dish complexity and personal preference.

• Prep Time: 15 minutes
• Cook Time: 37 minutes
• Category: Dinner
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 380
• Sugar: 10g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 75mg