One Pan Autumn Chicken Dinner is all I want to talk about when September hits and the leaves start to crunch underfoot.
Ever find yourself straight-up too tired to cook but still wanting a real, proper meal? Maybe you stare into your fridge and see lost carrots, droopy potatoes, and a pack of chicken looking a little lonely.
If you’re wishing for something cozy, simple, and hey… even a little impressive, this is your dinner. For busy people, families, or lazy weekenders (raising my hand here), this is a game-changer. It’s all in one dish, it’s loaded with seasonal veggies, and it tastes like the highlight of an autumn day.

One Pan Chicken Dinner Overview
Let’s keep things honest—this isn’t one of those complicated, six-pan gymnastic recipes. With this One Pan Autumn Chicken Dinner, you pretty much toss everything into a single roasting pan, let the oven do the heavy lifting, and then you float around your kitchen, pretending you’re on a cooking show. The chicken comes out juicy (somehow magical), veggies all caramelized and sweet, and wow—the way it smells is enough to bring the neighbors knocking. This is how I get wholesome, filling food on the table after a nutty day at work. Forget fancy plating. Just dig in. My mom still calls for this recipe every October, no shame.
I made this last Sunday after a pumpkin patch trip and couldn’t believe how easy it was. The whole family actually ate their vegetables! — Jenna R.
Key Ingredients and Variations
Okay, I’ll spill: this is what I grab for my One Pan Autumn Chicken Dinner, but don’t stress if your fridge is missing something.
Chicken thighs work best (juicier and more flavor, trust me…), but breasts work in a pinch. Potatoes, carrots, and brussels sprouts are my autumn go-tos. Red onion gives it a kick, apples make it fancy (plus a sweet bite). Fresh rosemary, garlic, a splash of olive oil—nothing wild.
Don’t get boxed in, though. Not feeling carrots? Swap for sweet potatoes. Out of brussels? Use squash or parsnips. Veggies should be cut chunky, so they roast up, not shrivel. You can sprinkle a few cranberries over everything for a pop of tartness. I also sometimes add a quick drizzle of maple syrup or honey before baking—the golden caramel crust? Unreal. Mushrooms, leeks, or even a diced pear can sneak in for extra autumn goodness. Be bold.
Step-by-Step Cooking Instructions
Start off by setting your oven to 425°F. No need to be fancy. Pat those chicken thighs dry with a paper towel (crispy skin guaranteed). Cut potatoes, carrots, brussels sprouts, and apple into big, hearty chunks. Throw it all in the pan. Drizzle with olive oil, sprinkle with salt, black pepper, and chopped fresh rosemary. Mush everything around so it’s totally covered. Drop in smashed garlic cloves here and there—makes the whole kitchen smell nuts. Snuggle the chicken pieces into the veggies. Bake for about 40 to 45 minutes. You want the chicken skin golden, veggies soft, edges caramelized, and the apples sort of melting in between. That’s it. Serve hot from the oven and steal the best crispy potatoes for yourself (I always do).
Recommended Sides and Pairings
Here are a few quick ideas to round out your One Pan Autumn Chicken Dinner:
- Fluffy rice or some warm crusty bread for soaking up the juices.
- A zingy green salad with citrus (a nice palette reset, in my opinion).
- Roasted garlic mashed potatoes if you want to double up your carbs like it’s the holidays.
- Apple cider (hard or classic, you make the call) to sip while you eat.
Tips for Storing and Reheating
Don’t toss those leftovers. Honestly, this One Pan Autumn Chicken Dinner tastes even better the next day. Let everything cool a bit and transfer to an airtight container. Fridge life is good for three days. For reheating, pop servings in the microwave for a quick fix, but if you want to bring back the crispiness, stick them in the oven at 350°F for about 10 minutes. Freezes fine too, as long as it’s sealed. Thaw overnight and reheat—just don’t expect the veggies to be quite as crunchy after a stint in the freezer.
Common Questions
What kind of chicken should I use?
Bone-in, skin-on thighs are best for flavor and juiciness, but breasts and drumsticks work too.
Can I swap out the veggies?
Yes, use whatever root vegetables you have. This recipe is super forgiving.
How do I know the chicken is cooked?
Stick a fork or knife in the thickest part. Juices should run clear.
Can I prep this ahead?
Absolutely. You can cut all your veggies and marinate the chicken the night before. Just dump and bake when needed.
Is it gluten-free?
As long as you don’t add any bread sides or weird seasonings, the main recipe stays gluten-free.

Cozy Dinners Made EASY
So, if you’re craving something cozy, homey, and not fussy, this One Pan Autumn Chicken Dinner is about to be your new best friend.
It honestly saved too many weeknights (and lazy Sundays) for me to count. Try it, mix up the veggies, and make it your own.

One Pan Autumn Chicken Dinner
Ingredients
Equipment
Method
- Preheat oven to 450°F.
- In a resealable bag, combine 2 Tbsp olive oil, red wine vinegar, garlic, and herbs. Add chicken, season with salt and pepper, seal and massage mixture over chicken to coat. Let marinate while prepping vegetables.
- Place sweet potato, Brussels sprouts, apples, and shallots on a rimmed 18×13-inch baking sheet. Drizzle with remaining 2 Tbsp olive oil, season with salt and pepper, and toss to coat evenly. Spread into an even layer.
- Set marinated chicken thighs over vegetable/apple layer.
- Sprinkle bacon pieces over the vegetable mixture, separating pieces if they stick together.
- Roast for 30–35 minutes until chicken is cooked through (165°F internal temp) and veggies are golden. Optional: broil for 2–3 minutes for crispier chicken skin.
- Garnish with chopped parsley if desired. Serve warm.