When the evenings get hectic, a reliable, delicious, and easy meal is a lifesaver.
This sheet pan chicken and fall vegetables recipe, inspired by the Half Baked Harvest approach, delivers exactly that. It’s designed for busy weeknights, offering a wholesome and flavorful dinner with the absolute minimum of fuss and cleanup.
Whether you’re cooking for two or feeding a family, this recipe simplifies dinner time without sacrificing taste. It combines tender chicken with hearty, seasonal vegetables, all roasted together on one pan for maximum flavor and convenience.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sheet Pan Chicken and Fall Vegetables
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
Description
This sheet pan chicken and fall vegetables recipe is a reliable, delicious, and easy meal perfect for busy weeknights. It combines tender chicken with hearty, seasonal vegetables, all roasted together on one pan for maximum flavor and convenience. It’s straightforward, versatile, and offers a wholesome and flavorful dinner with minimum fuss and cleanup.
Ingredients
Instructions
1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the cut chicken pieces, sweet potato cubes, halved Brussels sprouts, and red onion wedges. Ensure all ingredients are roughly the same size for even cooking.
3. Drizzle the olive oil over the chicken and vegetables in the bowl. Sprinkle with dried rosemary, dried thyme, garlic powder, paprika, salt, and black pepper. Toss everything together really well, making sure all the chicken and vegetables are evenly coated with the oil and seasonings.
4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; if necessary, use two baking sheets to ensure everything roasts rather than steams.
5. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), remove the pan from the oven and give everything a good stir or flip with a spatula.
6. The chicken should be cooked through with no pink remaining (internal temperature of 165 F or 74 C), and the vegetables should be tender and slightly caramelized at the edges. If the vegetables aren’t quite tender enough, you can roast for an additional 5-10 minutes.
7. Once cooked, remove the sheet pan from the oven. If desired, sprinkle with fresh chopped parsley for a burst of color and freshness. Serve hot and enjoy your easy weeknight meal!
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: main dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1/4 of recipe
Keywords: sheet pan, chicken, sweet potato, brussels sprouts, easy dinner, weeknight meal, healthy, one pan, fall vegetables, meal prep
What You’ll Love About This Quick And Easy Recipe
This recipe is a true weeknight champion because it ticks all the boxes for busy home cooks. First and foremost, it’s incredibly straightforward. There’s no complicated technique or extensive ingredient list to navigate, making it perfect for beginners or anyone short on time. The “sheet pan” method means everything cooks together on a single pan, which not only infuses all the ingredients with delicious, complementary flavors but also drastically cuts down on washing up. This is a huge win for those evenings when the last thing you want to do is tackle a mountain of dishes.
It’s also incredibly versatile and adaptable to what you have on hand, making it a practical choice for weekly meal planning. The combination of lean protein from the chicken and nutrient-rich fall vegetables like sweet potatoes and Brussels sprouts makes for a balanced and satisfying meal. It’s comforting without being heavy, and the flavors are broadly appealing, making it a hit with both adults and kids. This dish is ideal for a cozy family dinner, a quick meal after a long day, or even for meal prepping lunches for the week ahead.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this sheet pan meal is simple, focusing on fresh produce and pantry staples. The beauty of this recipe lies in its simplicity and the way the flavors meld together as they roast.
INGREDIENTS:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 1 red onion, cut into 1-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
For simple substitutions, you can easily swap out the chicken thighs for chicken breasts if you prefer, just be mindful that breasts might cook a little faster and can dry out if overcooked. If Brussels sprouts aren’t your favorite, broccoli florets or chopped carrots make excellent alternatives. For the herbs, feel free to use fresh rosemary and thyme if you have them on hand; just double the quantity as fresh herbs are less potent than dried. A dash of onion powder can stand in for garlic powder if needed, and smoked paprika can add a deeper, more complex flavor than regular paprika.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy weeknights when time is of the essence.
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Total time: 40-45 minutes
The prep time includes chopping the chicken and vegetables, as well as tossing them with the seasonings. The cooking time allows for the chicken to be thoroughly cooked and the vegetables to become tender and slightly caramelized, resulting in a delicious and satisfying meal in under an hour.
How To Make It Step By Step With Visual Cues
Creating this delicious sheet pan meal is incredibly straightforward. Follow these steps for a perfectly cooked dinner every time.
- Preheat your oven and prepare the sheet pan: Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and making post-dinner tidying a breeze.
- Prepare the chicken and vegetables: In a large mixing bowl, combine the cut chicken pieces, sweet potato cubes, halved Brussels sprouts, and red onion wedges. Ensure all ingredients are roughly the same size for even cooking.
- Season the ingredients thoroughly: Drizzle the olive oil over the chicken and vegetables in the bowl. Sprinkle with dried rosemary, dried thyme, garlic powder, paprika, salt, and black pepper. Toss everything together really well, making sure all the chicken and vegetables are evenly coated with the oil and seasonings. You want to see a nice, even distribution of spices.
- Arrange on the sheet pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan; if necessary, use two baking sheets to ensure everything roasts rather than steams. This allows for better caramelization and more flavorful results.
- Roast until cooked through: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), remove the pan from the oven and give everything a good stir or flip with a spatula. This helps ensure even cooking and browning on all sides.
- Check for doneness: The chicken should be cooked through with no pink remaining (internal temperature of 165°F or 74°C), and the vegetables should be tender and slightly caramelized at the edges. If the vegetables aren’t quite tender enough, you can roast for an additional 5-10 minutes.
- Serve immediately: Once cooked, remove the sheet pan from the oven. If desired, sprinkle with fresh chopped parsley for a burst of color and freshness. Serve hot and enjoy your easy weeknight meal!
Easy Variations And Serving Ideas That Fit Real Life
This sheet pan chicken and fall vegetables recipe is wonderfully versatile, making it easy to adapt to different tastes and occasions. For a kid-friendly twist, you might consider cutting the sweet potatoes into fun shapes or adding a drizzle of maple syrup during the last 10 minutes of cooking to enhance their natural sweetness. You could also swap out the Brussels sprouts for milder vegetables like bell peppers or zucchini, which are often more appealing to younger palates.
To vary the flavor profile, try different seasoning blends. A sprinkle of Italian seasoning, a touch of chili powder for a little kick, or even a pre-made poultry seasoning blend can completely change the dish. If you’re looking to add more protein, chickpeas can be roasted alongside the chicken and vegetables. For a heartier meal, serve this over a bed of quinoa, brown rice, or couscous. It also pairs beautifully with a simple side salad with a light vinaigrette. For an extra touch of freshness, a squeeze of lemon juice over the finished dish can brighten all the flavors. This dish is fantastic for meal prepping; simply divide into containers for easy grab-and-go lunches throughout the week.
Common Slip-Ups And How To Avoid Them
Even the simplest recipes can have a few pitfalls, but knowing what to look out for can help you achieve perfect results every time. One of the most common mistakes with sheet pan meals is overcrowding the pan. When too many ingredients are packed onto a single sheet, they tend to steam rather than roast, leading to soggy vegetables and less flavorful chicken. To avoid this, always ensure your ingredients are in a single layer, with a little space between them. If necessary, use two sheet pans.
Another frequent issue is unevenly cut ingredients. If your chicken pieces are significantly larger than your sweet potato cubes, for example, they won’t cook at the same rate. This can result in some components being overcooked and dry, while others are still undercooked. Take a few extra minutes during prep to ensure all your chicken and vegetable pieces are roughly the same size for consistent cooking.
Finally, not tossing the ingredients halfway through cooking can lead to uneven browning. While the sheet pan method is hands-off, a quick stir or flip of the ingredients about halfway through the roasting time ensures that all sides get exposed to the direct heat, promoting even caramelization and a more delicious texture. Don’t forget this simple step!
How To Store It And Make It Ahead Without Ruining Texture
This sheet pan chicken and fall vegetables recipe is excellent for meal prep and leftovers, making your weeknights even easier.
To store leftovers, allow the cooked chicken and vegetables to cool completely at room temperature. Then, transfer them to an airtight container. They will keep well in the refrigerator for up to 3-4 days. For the best texture, try to store them in a single layer if possible, or at least avoid packing them too densely, as this can sometimes lead to sogginess.
When reheating, you have a few options. For the best results and to help maintain some of the crispy texture, reheat the leftovers in the oven. Preheat your oven to 350°F (175°C), spread the chicken and vegetables on a baking sheet, and heat for 10-15 minutes, or until warmed through. Alternatively, you can reheat individual portions in the microwave. Place the food in a microwave-safe dish, cover loosely, and heat on high for 1-2 minutes, stirring halfway through, until hot. Be aware that microwave reheating might
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
