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

Scale

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

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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.
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.
Spread the vegetables in a single layer on the baking sheet. Nestle the chicken among the vegetables.
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.
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