Name: Autumn Chicken Dinner
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 bone-in or boneless chicken thighs or breasts; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp fresh thyme or rosemary (or 1 tsp dried); 2 medium sweet potatoes, peeled and cubed; 2 apples (Honeycrisp or Fuji), sliced; 2 cups Brussels sprouts, halved; 1 red onion, sliced; 1 tbsp maple syrup or apple cider vinegar (optional); 1/2 tsp cinnamon or smoked paprika (optional)

Jump to Recipe·Leave a Review

Autumn Chicken Dinner is a cozy, all-in-one meal that celebrates the best of fall flavors. Juicy chicken is roasted or pan-seared alongside seasonal vegetables like sweet potatoes, apples, Brussels sprouts, and onions—all seasoned with warming spices and herbs. It’s simple, rustic, and packed with the kind of comfort I crave as soon as the air turns crisp.

Why You’ll Love This Recipe

I love this recipe because it brings together savory, sweet, and earthy flavors in one roasting pan or skillet. The chicken turns golden and juicy, while the vegetables caramelize perfectly with a hint of maple or apple cider. It’s a balanced, hearty meal that feels like fall in every bite. Best of all, it’s incredibly easy to prep and clean up—ideal for busy weeknights or weekend dinners with family. Autumn Chicken Dinner

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in or boneless chicken thighs or breasts
Olive oil
Salt and pepper
Garlic (minced)
Fresh thyme or rosemary
Sweet potatoes (peeled and cubed)
Apples (sliced, firm varieties like Honeycrisp or Fuji work best)
Brussels sprouts (halved)
Red onion (sliced)
Maple syrup or apple cider vinegar (optional, for added flavor)
Cinnamon or smoked paprika (optional, for a warm flavor boost)

Directions

I preheat the oven to 400°F (200°C) and lightly grease a large baking sheet or skillet.
In a bowl, I toss the sweet potatoes, apples, Brussels sprouts, and onions with olive oil, garlic, herbs, salt, pepper, and a touch of maple syrup or apple cider vinegar.
I season the chicken with salt, pepper, and a sprinkle of cinnamon or paprika if I want extra autumn flavor.
I arrange the chicken on the sheet pan or in the skillet, nestling it among the vegetables.
I roast everything for 30–40 minutes, flipping the veggies halfway through and checking the chicken for doneness (165°F internal temperature).
Once everything is golden and tender, I let it rest for a few minutes before serving.

Servings and timing

This recipe serves 4.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 55 minutes

Variations

I sometimes use boneless chicken breasts for a leaner option or a whole spatchcocked chicken for a more dramatic presentation.
For extra richness, I dot everything with a few pats of butter before roasting.
I like adding cranberries or pecans to the pan during the last 10 minutes for sweetness and crunch.
I swap out Brussels sprouts for green beans or use butternut squash instead of sweet potatoes.
When I want a punch of flavor, I drizzle balsamic glaze over the finished dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Everything reheats well in the microwave, but I prefer warming it in a skillet over medium heat to keep the veggies crisp.

To freeze, I let the components cool fully, then store in separate freezer bags. I reheat straight from frozen in the oven at 350°F until warmed through. Autumn Chicken Dinner

FAQs

Can I make this in a slow cooker?

Yes, I can. I place the chicken on top of the seasoned veggies in the slow cooker and cook on low for 6–7 hours. The texture is softer but still flavorful.

What apples are best for cooking?

I use firm, tart-sweet apples like Honeycrisp, Fuji, or Pink Lady. They hold their shape and add just the right touch of sweetness.

Can I make this dairy-free and gluten-free?

Yes, this recipe is naturally dairy-free and gluten-free as long as I don’t add butter or bread sides. It’s a clean, whole-food dinner.

How do I keep the chicken skin crispy?

I pat the chicken dry before seasoning and roast it uncovered. If I’m using skin-on chicken, I make sure it’s on top of the veggies to allow air to circulate.

Can I meal prep this?

Absolutely. I chop all the veggies and store them in the fridge a day ahead. On cooking day, I just season everything, assemble the pan, and roast.

Conclusion

Autumn Chicken Dinner is everything I love about fall on one plate—cozy, colorful, and full of deep, comforting flavors. It’s an easy weeknight option that feels special enough for guests and makes the most of seasonal ingredients. Whether I’m looking for a quick family meal or a comforting weekend dinner, this recipe always satisfies.