This Harvest Chicken Sheet Pan Dinner brings all the cozy autumn flavors together in under an hour. Made with juicy chicken thighs, sweet potatoes, Brussels sprouts, and apples. It’s naturally gluten free, dairy free and perfect for busy weeknights!
Jump to:
- Sheet Pan Dinner For The Win
- Why You’ll Love This Recipe
- Ingredients You’ll Need for Harvest Chicken Sheet Pan Dinner
- How To Make Harvest Sheet Pan Chicken Dinner
- Tip for Success
- Serving Suggestions for Chicken Sheet Pan Dinner
- Frequently Asked Questions:
- More Dinner Ideas
- Leave a Review!
- Harvest Chicken Sheet Pan Dinner
Sheet Pan Dinner For The Win
One of the best things about sheet pan dinners is how simple and stress free they make weeknight cooking. With everything roasting on one pan together, you get a balanced meal of protein, veggies, and carbs without a mess.
This harvest sheet pan chicken dinner has all our favorite fall ingredients that taste amazing together in one dish. Pair with our garlic aioli for even extra flavor!
Why You’ll Love This Recipe
- One-Pan - Minimal prep, minimal cleanup and full of flavor!
- Gluten-Free & Dairy-Free - Perfect for healthy family dinners even if you have different dietary needs.
- Balanced Meal - Protein, veggies, and healthy carbs all on one pan.
Looking for another sheet pan meal? Try our sausage and sweet potato sheet pan dinner for another delicious option!
Ingredients You’ll Need for Harvest Chicken Sheet Pan Dinner
Obviously you can switch up the added vegetables for this sheet pan meal. If you don’t have Brussels sprouts, try something like carrots, broccoli, or green beans instead!
- Chicken Thighs or Breasts - I like to use chicken thighs because they are usually more affordable and they hold up especially well for roasting in the oven. You can use either skin-on or skin-less. You may need to increase the cooking time for the chicken depending on if it's bone-in or boneless.
- Sweet Potatoes - Naturally sweet and a fall favorite ingredient.
- Brussels Sprouts - I love Brussels sprouts in the fall and winter. They roast well and bring a little crunch and texture.
- Apples - You can use your favorite apple variety here. My favorite to use is either Honeycrisp, Fuji or Cosmic Crisp for extra sweetness.
- Red onion - Adds depth of flavor to the whole dish.
- Olive oil - For roasting.
- Maple syrup - A touch of natural sweetness to glaze everything together.
- Dijon mustard - Adds a bright and tangy flavor to the glaze.
- Apple cider vinegar - To balance the sweetness of the maple syrup.
- Spices - Thyme, rosemary, garlic powder, salt and pepper.
Look at the recipe card below for the exact ingredients and their amounts.
How To Make Harvest Sheet Pan Chicken Dinner
Prepare Veggies and Apples
Preheat the oven to 425°F. Line a baking sheet with parchment paper. In a large bowl, combine the sweet potatoes, Brussels sprouts, apple slices and onion wedges. Drizzle with half the olive oil, and season with half the salt, pepper, and garlic powder. Toss to coat. Spread evenly on the baking sheet.
Make Maple Dijon Glaze
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, thyme, rosemary, remaining olive oil, salt, and garlic powder.
Season the Chicken
Pat the chicken dry and place them on the sheet pan between the vegetables. Brush both sides with the maple dijon glaze.
Roast and Serve
Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F and veggies are tender.
Serve the chicken with the roasted veggies and apples.
Tip for Success
Like with any sheet pan meal, try to chop the vegetables into similar sizes for even cooking. Keep an eye on the cooking too so you’re not overcooking or undercooking the meat and vegetables.
Serving Suggestions for Chicken Sheet Pan Dinner
This Harvest Chicken Sheet Pan Dinner is complete on its own, but here’s some serving suggestions:
- Serve with quinoa, rice, sourdough or gluten-free bread
- Add a side salad or roasted maple carrots
- Pair with a light butternut squash soup
Frequently Asked Questions:
Yes! Chicken breasts work just as well as chicken thighs.
Yes, you can chop all the veggies and store them in the fridge up to 24 hours in advance. When ready to cook, just assemble everything on the sheet pan.
This recipe can be customized to your preferences so easily! Try butternut squash, carrots, bell peppers, or broccoli. Just make sure the veggies are cut into similar sized pieces so they cook evenly.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
More Dinner Ideas
- Sweet Potato Shepherd's Pie
- Gluten Free Hamburger Helper
- Chicken Wild Rice Soup
- Honey Mustard Chicken
- Dairy Free Marry Me Chicken
- Roasted Vegetable Quinoa Bowl with Tahini Dressing
Leave a Review!
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Harvest Chicken Sheet Pan Dinner
Equipment
- sheet pan
Ingredients
- 1-½ pounds chicken thighs (or breasts) can use either bone-in or boneless
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 cups Brussels sprouts trimmed and halved
- 1 large apple Honeycrisp or Fuji work well, cored and cut into cubes
- 1 small red onion cut into wedges
- 2 tablespoon olive oil or avocado oil
- 2 tablespoon pure maple syrup
- 2 tablespoon dijon mustard
- 2 teaspoon apple cider vinegar
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme
- ½ teaspoon dried rosemary or 1 teaspoon fresh rosemary
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the sweet potatoes, Brussels sprouts, apple slices and onion wedges. Drizzle with half the olive oil, and season with half the salt, pepper, and garlic powder. Toss to coat. Spread evenly on the baking sheet.
- In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, thyme, rosemary, remaining olive oil, salt, and garlic powder.
- Pat the chicken dry and place them on the sheet pan between the vegetables. Brush both sides with the maple dijon glaze.
- Bake for 30 minutes or until the chicken reaches an internal temperature of 165°F and veggies are tender.
- Serve the chicken with the roasted veggies and apples.
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