Autumn Chicken Dinner Recipe

I love to change my cooking styles with the change of the seasons. This autumn chicken dinner recipe is my favorite meal to make when summer starts to turn into fall. 

This one-pan, 5-step dinner uses just a few simple ingredients. It takes about 30 minutes in the oven, and you can even prepare things ahead of time to make it even easier!

Ingredients

• 1-2 lbs. chicken thighs
• 2 sweet potatoes
• 1 lb. brussels sprouts
• 2 Granny Smith apples
• 1 teaspoon fresh thyme leaves
• ½ teaspoon ground sage
• Salt
• Pepper
• ⅛ teaspoon ground cinnamon (optional)

How to Know When Chicken is Fully Cooked

Chicken is such a versatile protein, and we love to cook and eat it in our house. The one tricky issue with chicken is making sure it’s cooked through–yet still juicy and not dry. 

Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). You can check a chicken’s doneness in a few ways. 

My favorite, and the most accurate, is by using a digital probe thermometer. This is truly the only way I’ve found to make sure my chicken is perfectly cooked every time.

You can also cut into the thickest part of a piece of chicken as it cooks, and if the juices run clear and all of the meat is white with no pink, it’s done. 

Instructions

Preheat your oven to 425°F (218°C) while you start the preparation process. I also like to keep this recipe mess-free by lining my baking sheet with aluminum foil. 

Step 1 – Pre-Bake the Sweet Potatoes

Peel and then chop the sweet potatoes into 1-inch pieces.

Add your sweet potatoes to a foil-lined baking sheet and spread them evenly into a single layer. Drizzle with olive oil, salt, and pepper, and the optional cinnamon. Bake them at 425°F (218°C) for 10 minutes. 

Step 2 – Season the Chicken

While the sweet potatoes start to cook, season both sides of the chicken thighs with a drizzle of olive oil, salt, pepper, and ground sage.

Step 3 – Prepare the Other Vegetables

Halve all the brussels sprouts. Peel and chop the apples into the same 1-inch size pieces as the sweet potatoes. Set aside.

Step 4 – Add Chicken and Other Vegetables to Sheet Pan

Remove the sweet potatoes from the oven after they’ve baked for 10 minutes. Spread the brussels sprouts and apples evenly on the same sheet pan and then nestle in the chicken thighs. 

Drizzle with more olive oil, salt, and pepper, and fresh thyme leaves. Place the sheet pan back in the oven.

Step 5 – Bake and Serve

Continue to bake for 20 minutes and check your chicken temperature. Once it reaches 165°F (74°C), you can remove the pan and serve.

If the chicken finishes cooking before the vegetables are your desired doneness, remove the chicken from the pan and cover it with foil on a separate plate until the veggies are done.

Serve a heaping pile of roasted autumn veggies next to the chicken thighs and enjoy!

Cookware Used

Sheet Pan: I used my largest sheet pan for this meal, and it measures 17×11-inches (43x28cm). You could also use a 13×9 baking dish, but the vegetables may not have as crispy of an exterior if they aren’t spread into a single layer on a larger sheet pan. Most ovens come with a sheet pan, but if yours doesn’t, check out my bakeware guide.

Digital Meat Thermometer: This is truly the best way to make sure your meat is fully cooked. Invest in a well-reviewed digital thermometer, and you’ll worry less about under- or over-cooked meat.

Vegetable Peeler: A vegetable peeler will make this meal come together more quickly. I like to use a stainless, handheld peeler.

Chef Knife: A sharp Chef Knife, such as a Damascus Chef Knife, will make quick work of your dicing.

How to Make This Autumn Chicken Dinner Recipe Ahead of Time

One great thing about this dish is that you can prep things in advance. To make this ahead of time, you’ll just need a few air-tight containers or zip-top bags.

1. Peel and chop the sweet potatoes and add them to one separate container as you’ll cook them first by themselves.

2. Cut and quarter the brussels sprouts and place them in a container.

3. Season and oil the chicken thighs and place them in another container. 

4. Peel and dice the apples just before roasting to avoid them turning brown, but that is a pretty simple step!

When you’re ready to cook, just follow steps 2, 4, and 5 above! Be sure to season everything except the chicken before placing it in the oven.

Can I Use Boneless Skinless Chicken Breasts Instead of Thighs?

Yes, absolutely! I chose to use chicken thighs for this recipe because I love the flavor and moisture in a chicken thigh compared to a chicken breast. Plus, they cook more quickly since they’re smaller than breasts. 

You can buy boneless and skinless chicken thighs, so there is really not much more work involved. They are a bit smaller than chicken breasts, so be sure to look at the net weight when you purchase the chicken, rather than the number of thighs in the package.

You can make this autumn chicken dinner recipe with chicken breasts if you prefer white meat to dark. Just be sure the chicken is cooked to an internal temperature of 165°F (74°C) before serving. This may take a few extra minutes if you have larger chicken breasts.

More Dinner Ideas with Chicken

If you love the idea of a one-pan dinner, below are some more combinations I think are very easy and delicious. Just chop the ingredients around the same size, spread it onto a sheet pan, add your chicken, and bake!

• Carrots, parsnips, and potatoes with fresh rosemary
• Bell peppers, pineapple, and a drizzle of teriyaki sauce
• Green beans, Yukon Gold potatoes, and a squeeze of lemon
• Broccoli, cauliflower, and roasted garlic
• Cherry tomatoes, potatoes, and a sprinkle of feta cheese

Now, It’s Your Turn!

Are you ready to cozy up and make a plate of this autumn chicken dinner recipe? I like to whip this up weekly as the temperature starts to drop. 

It’s so easy to prepare, especially if you prep the day before, meaning you can have dinner on the table in less than an hour. Plus, clean-up is a breeze!

Print