As the crisp air of autumn settles in and leaves turn shades of amber and gold, there’s nothing quite like gathering around a cozy dinner table with a meal that celebrates the bounty of the season. This Fall Harvest Veggie Sheet Pan with Herbed Chicken is more than just a recipe—it’s a reflection of everything we love about fall: warmth, comfort, and hearty flavors. Inspired by the tradition of seasonal harvest meals, this dish captures the essence of autumn in a single pan. Roasted vegetables like sweet potatoes, Brussels sprouts, and carrots mingle with tender, herb-seasoned chicken to create a nourishing dinner that feels both rustic and elegant. Whether you’re cooking for your family on a weeknight or entertaining friends for a festive fall gathering, this recipe is a simple yet flavorful way to bring everyone together.
Why You’ll Love This Fall Harvest Sheet Pan Dinner
There are plenty of reasons this recipe will become a go-to during autumn and beyond:
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One Pan, Easy Cleanup: Everything cooks together on a single sheet pan, making cleanup effortless.
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Nutrient-Packed Meal: Packed with lean protein and colorful vegetables, it’s both hearty and wholesome.
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Seasonal Flavors: Using fall’s best produce brings out natural sweetness and earthy flavors.
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Versatile and Customizable: Swap in your favorite vegetables or herbs depending on what’s in season or in your pantry.
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Perfect for Busy Evenings: With minimal prep and simple steps, it’s a stress-free weeknight dinner.
This recipe combines convenience with incredible flavor, making it one of those dishes you’ll crave again and again during the colder months.
Ingredients
For this cozy fall-inspired dinner, here’s everything you’ll need:
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs, if you prefer)
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3 tablespoons olive oil
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2 teaspoons garlic powder
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1 teaspoon onion powder
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2 teaspoons dried thyme
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1 teaspoon dried rosemary
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1 teaspoon paprika
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Salt and black pepper, to taste
For the Vegetables:
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2 medium sweet potatoes, peeled and cubed
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2 cups Brussels sprouts, halved
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2 large carrots, sliced into rounds
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1 red onion, cut into wedges
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1 cup butternut squash cubes (optional for extra sweetness)
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3 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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½ teaspoon dried sage
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Salt and black pepper, to taste
Garnish:
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Fresh parsley, chopped
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Lemon wedges for serving
Directions
Preheat the Oven
The very first step to ensuring this dish comes out perfectly is to preheat your oven. Set the temperature to 400°F (200°C)—a heat level that allows both the chicken and vegetables to roast beautifully without drying out. While the oven heats, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. If you don’t have parchment paper on hand, lightly grease the pan with cooking spray or a thin coat of olive oil. This not only prevents the food from sticking but also helps everything crisp up nicely while roasting. Preheating is key because it ensures that the chicken and vegetables start cooking immediately once they go into the oven, locking in flavors and achieving that golden-brown caramelization we love in roasted meals.
Prepare the Chicken
Next, turn your attention to the chicken. Place the chicken breasts (or thighs, if you prefer juicier cuts) on a plate or in a shallow dish. In a small bowl, whisk together olive oil, garlic powder, onion powder, dried thyme, dried rosemary, paprika, salt, and pepper. This blend creates a savory, aromatic seasoning that pairs beautifully with the earthy flavors of the vegetables. Using either a brush or your hands, rub this mixture evenly over the chicken, making sure each piece is coated on all sides. This step not only enhances flavor but also helps the chicken retain moisture during cooking. Once seasoned, set the chicken aside for a few minutes while you prepare the vegetables. Allowing the chicken to sit with the seasoning briefly helps the herbs and spices penetrate the meat for maximum flavor.
Season the Vegetables
Now it’s time to showcase the stars of fall: the vegetables. In a large mixing bowl, combine sweet potatoes, Brussels sprouts, carrots, red onion, and optional butternut squash cubes. These vegetables were chosen because they complement one another in both flavor and texture—sweet, earthy, and slightly nutty, with a balance of softness and crisp edges once roasted. Drizzle the vegetables with olive oil to coat, then sprinkle them with garlic powder, paprika, dried sage, salt, and black pepper. Toss everything together until the seasoning is evenly distributed. Make sure every piece has a light coating of oil and spices, as this helps them caramelize and prevents them from drying out. If you’d like a hint of sweetness, you can also drizzle a teaspoon of honey or maple syrup into the mix, which pairs beautifully with the earthy vegetables.
Arrange on the Sheet Pan
Once everything is seasoned, transfer the vegetables to your prepared baking sheet. Spread them out into an even layer, making sure they aren’t overcrowded. Overcrowding can lead to steaming instead of roasting, which prevents the vegetables from getting those crispy, caramelized edges. If you’re doubling the recipe, use two pans to give everything enough space. After arranging the vegetables, carefully place the seasoned chicken breasts among them. Nestling the chicken between the veggies allows the juices to mingle, enhancing the overall flavor of the dish while keeping the chicken moist.
Roast to Perfection
Slide the pan into your preheated oven and let it roast for 25 to 30 minutes. During this time, the chicken will become tender and juicy, while the vegetables transform into golden, caramelized bites of flavor. Halfway through cooking, you may want to gently stir or flip the vegetables to ensure even roasting. The chicken is done when it reaches an internal temperature of 165°F (74°C)—use a meat thermometer for accuracy. The vegetables should be fork-tender, with slightly crisp edges. If you prefer your veggies extra crispy, you can leave the pan in the oven for an additional 5 minutes, but keep an eye on them to avoid burning.
Finish and Serve
Once the chicken and vegetables are cooked to perfection, remove the sheet pan from the oven and allow the chicken to rest for about 5 minutes. Resting is an important step, as it allows the juices to redistribute within the meat, ensuring every bite is tender and flavorful. Before serving, sprinkle everything with freshly chopped parsley for a burst of color and freshness. Serve the chicken and vegetables directly from the sheet pan with lemon wedges on the side. A gentle squeeze of lemon adds brightness that balances the savory, earthy flavors of the dish.
This final presentation is rustic yet elegant, making it perfect for a casual family dinner or a festive autumn gathering. The combination of juicy herbed chicken, caramelized vegetables, and fresh parsley creates a dish that not only tastes incredible but also looks beautiful on the table.
Tips for Success
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Cut Vegetables Evenly: Uniform sizes ensure even cooking and prevent some pieces from burning while others stay raw.
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Use Thighs for Extra Juiciness: While chicken breasts are lean, thighs bring more flavor and stay moist during roasting.
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Don’t Overcrowd the Pan: Spread ingredients out so they roast instead of steaming. Use two pans if needed.
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Add a Drizzle of Honey: For a touch of sweetness, drizzle roasted veggies with honey right before serving.
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Make it Meal-Prep Friendly: Roast extra chicken and veggies for easy lunches during the week.
Variations to Try
The beauty of sheet pan dinners is how adaptable they are. Try these variations to keep things interesting:
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Swap Proteins: Use turkey tenderloins or salmon fillets instead of chicken for a different flavor profile.
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Different Veggies: Swap in parsnips, cauliflower, or bell peppers for seasonal variety.
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Spice It Up: Add crushed red pepper flakes for a subtle heat.
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Herb Upgrade: Use fresh thyme or rosemary sprigs instead of dried herbs for an aromatic boost.
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Add Grains: Serve over quinoa, couscous, or wild rice for a complete meal.
What to Serve with This Recipe
This dish is hearty on its own, but you can elevate the meal with a few simple sides:
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Crusty Bread: Perfect for soaking up the flavorful juices from the roasted veggies.
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Autumn Salad: A light salad with apples, cranberries, and toasted pecans pairs beautifully.
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Mashed Potatoes: For an ultra-comforting side, creamy mashed potatoes are always a hit.
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Steamed Green Beans: Add freshness and crunch to round out the meal.
Storage and Reheating
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Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
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Freezing: Freeze cooked chicken and veggies in a freezer-safe container for up to 2 months.
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Reheating: Warm in the oven at 350°F until heated through, or microwave in short intervals.
Nutritional Benefits
This recipe is not just tasty—it’s nourishing too:
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Chicken: A lean source of protein to keep you full and energized.
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Sweet Potatoes: Packed with beta-carotene, fiber, and natural sweetness.
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Brussels Sprouts: Loaded with vitamin C and antioxidants.
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Carrots: Rich in vitamin A for eye health.
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Butternut Squash: Adds potassium and vitamin E.
Together, these ingredients create a balanced meal filled with essential nutrients to fuel your body during the cooler months.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can chop the vegetables and marinate the chicken a day ahead. Store them separately in the fridge, then assemble and roast when ready to cook.
Can I use frozen vegetables?
Fresh is best for texture, but frozen vegetables can work in a pinch. Just note that they may release more water during roasting.
How can I make this dish vegetarian?
Simply omit the chicken and add more vegetables like mushrooms, cauliflower, or chickpeas for plant-based protein.
Can I double the recipe?
Absolutely. Just use two sheet pans to avoid overcrowding, and rotate them halfway through roasting for even cooking.
Fall Harvest Veggie Sheet Pan with Herbed Chicken Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
As the cool air of autumn arrives, nothing is more comforting than a warm, hearty dinner that brings seasonal produce to life. This fall harvest sheet pan recipe pairs tender herbed chicken with a medley of roasted vegetables like sweet potatoes, Brussels sprouts, and carrots. It’s an easy one-pan dinner that’s flavorful, nourishing, and perfect for both weeknights and cozy family gatherings.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon paprika
Salt and black pepper, to taste
2 medium sweet potatoes, peeled and cubed
2 cups Brussels sprouts, halved
2 large carrots, sliced into rounds
1 red onion, cut into wedges
1 cup butternut squash cubes (optional)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried sage
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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In a small bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper. Rub this mixture over the chicken until fully coated. Set aside.
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In a large bowl, combine sweet potatoes, Brussels sprouts, carrots, onion, and butternut squash. Drizzle with olive oil and season with garlic powder, paprika, sage, salt, and pepper. Toss until evenly coated.
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Spread the vegetables in a single layer on the baking sheet. Nestle the chicken among the vegetables.
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Roast in the oven for 25–30 minutes, or until the chicken reaches 165°F (74°C) and the vegetables are tender and caramelized. Stir vegetables halfway through for even cooking.
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Remove from the oven, let the chicken rest for 5 minutes, then sprinkle with fresh parsley. Serve with lemon wedges.
Notes
Cut vegetables into similar sizes to ensure even roasting.
Use chicken thighs instead of breasts for a juicier result.
Avoid overcrowding the pan to achieve crisp edges on the vegetables.
Leftovers store well in the fridge for up to 4 days and can be reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
