Autumn Harvest Sheet Pan Chicken – Easy One-Pan Dinner

When the weather turns crisp, I crave meals that fill the house with warm, savory aromas and don't keep me chained to the stove. This Autumn Harvest Sheet Pan Chicken is my go-to on busy weeknights when I want something nourishing but simple.

Everything roasts together on one pan—chicken thighs, sweet potatoes, Brussels sprouts, and apples—tossed in a maple-Dijon glaze that caramelizes into pure comfort. It's the kind of dinner that makes you feel like you've got it all together, even when you're juggling a million things.

I love that it's flexible: swap in whatever root veggies you have, and it still turns out delicious. No fancy techniques, just real food that tastes like fall.

About the Ingredients

6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)

Skin-on thighs stay juicy and get crispy skin. You can use boneless thighs, but reduce cooking time by 5-7 minutes.

2 large sweet potatoes (about 1 lb / 450g), cut into 1-inch cubes

Look for firm, unblemished sweet potatoes. Swap with butternut squash or carrots.

1 lb (450g) Brussels sprouts, trimmed and halved

Choose smaller sprouts for sweeter flavor. If you're not a fan, use broccoli or cauliflower florets.

2 medium apples (such as Honeycrisp or Fuji), cored and cut into wedges

Firm, tart apples hold up best. Swap with pears or omit for a lower-carb option.

1 medium red onion, cut into wedges

Red onion adds color and mild sweetness. Yellow or sweet onion works too.

3 tablespoons (45 ml) olive oil

Use a good-quality olive oil for roasting. Avocado oil is a neutral substitute.

3 tablespoons (45 ml) pure maple syrup

Real maple syrup gives the best flavor. Honey or agave can be used in a pinch.

2 tablespoons (30 ml) Dijon mustard

Dijon adds tang and helps emulsify the glaze. Whole-grain mustard is a nice alternative.

2 cloves garlic, minced

Fresh garlic is best. Garlic powder (1 teaspoon) works in a pinch.

1 teaspoon dried thyme

Dried thyme complements the autumn flavors. Rosemary or sage are good swaps.

1/2 teaspoon salt

Adjust to taste. Sea salt or kosher salt preferred.

1/4 teaspoon black pepper

Freshly ground black pepper adds a kick. Add more if you like heat.

Tips & Tricks

• Pat the chicken thighs dry with paper towels before seasoning—this helps the skin crisp up beautifully.
• Don't overcrowd the pan. Use a large rimmed baking sheet so veggies roast, not steam.
• If your Brussels sprouts are large, cut them into quarters so they cook evenly with the sweet potatoes.

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 425°F (220°C). Position a rack in the middle. This high heat ensures caramelization and even roasting.

2. Make the Glaze

In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, thyme, salt, and pepper. Set aside 2 tablespoons of the glaze for brushing the chicken later.

3. Prep the Veggies

On a large rimmed baking sheet, combine sweet potatoes, Brussels sprouts, apples, and red onion. Drizzle with the remaining glaze and toss well to coat. Spread them in a single layer.

4. Season the Chicken

Pat the chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper. Place them skin-side up on top of the vegetables, leaving space between each piece.

5. Brush with Glaze

Brush the reserved 2 tablespoons of glaze over the chicken skin. This will help it caramelize and turn golden.

6. Roast the Pan

Roast for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. If the chicken browns too quickly, loosely cover with foil.

7. Rest and Serve

Remove from the oven and let rest for 5 minutes. This allows the juices to redistribute. Serve warm, spooning any pan juices over the top.

Delicious Variations

• Swap Brussels sprouts for broccoli florets and use pears instead of apples for a different twist.
• Add a sprinkle of crumbled feta or goat cheese after roasting for a creamy, tangy finish.
• Make it vegetarian by using extra-firm tofu or chickpeas instead of chicken, and adjust cooking time accordingly.

How to Store Autumn Harvest Sheet Pan Chicken

Frequently Asked Questions

Give this Autumn Harvest Sheet Pan Chicken a try tonight—it's an easy way to bring the cozy flavors of fall to your table. Small steps, big impact!

Autumn Harvest Sheet Pan Chicken

Autumn Harvest Sheet Pan Chicken is a cozy one-pan dinner with juicy chicken, roasted veggies, and a sweet-tart maple glaze.

★★★★½ 4.8 (214 ratings)

15 minPrep time40 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
• 2 large sweet potatoes (about 1 lb / 450g), cut into 1-inch cubes
• 1 lb (450g) Brussels sprouts, trimmed and halved
• 2 medium apples (such as Honeycrisp or Fuji), cored and cut into wedges
• 1 medium red onion, cut into wedges
• 3 tablespoons (45 ml) olive oil
• 3 tablespoons (45 ml) pure maple syrup
• 2 tablespoons (30 ml) Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

📋 Instructions

1. 1Preheat the Oven — Preheat your oven to 425°F (220°C). Position a rack in the middle. This high heat ensures caramelization and even roasting.
2. 2Make the Glaze — In a small bowl, whisk together olive oil, maple syrup, Dijon mustard, minced garlic, thyme, salt, and pepper. Set aside 2 tablespoons of the glaze for brushing the chicken later.
3. 3Prep the Veggies — On a large rimmed baking sheet, combine sweet potatoes, Brussels sprouts, apples, and red onion. Drizzle with the remaining glaze and toss well to coat. Spread them in a single layer.
4. 4Season the Chicken — Pat the chicken thighs dry with paper towels. Season both sides with a pinch of salt and pepper. Place them skin-side up on top of the vegetables, leaving space between each piece.
5. 5Brush with Glaze — Brush the reserved 2 tablespoons of glaze over the chicken skin. This will help it caramelize and turn golden.
6. 6Roast the Pan — Roast for 35-40 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. If the chicken browns too quickly, loosely cover with foil.
7. 7Rest and Serve — Remove from the oven and let rest for 5 minutes. This allows the juices to redistribute. Serve warm, spooning any pan juices over the top.

👨‍🍳 Chef's Note: For the best results, use a meat thermometer to ensure the chicken is perfectly cooked. The glaze is deliciously sticky, so don't be afraid to scrape up all those caramelized bits.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 485 kcal · 28g protein · 38g carbs · 26g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices from her urban apartment. She focuses on small, actionable changes that fit busy city life.