This Sheet Pan Chicken Dinner is a flavorful and effortless fall dinner featuring a blend of tender chicken, savory spices, aromatic herbs and a medley of seasonal autumn vegetables including Brussels sprouts and butternut squash. Enjoy this delicious harvest sheet pan meal that combines the goodness of the best flavors of fall all roasted to perfection on one pan. Gluten-free, Whole30, paleo with low carb and vegan options.
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Updated September 2023
Sheet Pan Chicken Dinner: A Delicious and Easy One-Pan Fall Feast
Are you in search of a simple yet flavorful dinner recipe that requires minimal effort and cleanup, perfect for those cozy fall evenings? This Sheet Pan Chicken Dinner with harvest vegetables is a cozy one-pan wonder that is not only a breeze to make but also packed with delicious, wholesome ingredients!
Featuring succulent and juicy chicken and a colorful array of seasonal fall vegetables. Sheet pan dinners are a versatile and fuss-free meal making them perfect for busy weeknights or lazy weekends. With a medley of flavors and textures, this autumn sheet pan dinner is sure to become a family favorite. Not only is this autumn dinner delicious, it’s a wholesome meal with minimal cleanup that will satisfy your taste buds and keep you coming back for more.
Ingredients You’ll Need:
Before we dive into the preparation steps, let’s take a closer look at the ingredients for this autumn dinner and why they play a crucial role in making this dish a standout:
- Boneless, Skinless Chicken Breasts (or Thighs): The star of our sheet pan dinner, chicken breasts or thighs provide lean protein and absorb the delightful flavors of the seasonings.
- Sea Salt and Pepper: Essential for seasoning and enhancing the taste of the chicken and vegetables.
- Garlic Powder: Adds a savory depth of flavor to the dish.
- Dried Thyme, Rosemary, and Sage: These aromatic herbs infuse the chicken and vegetables with earthy and herby notes.
- Olive Oil: Used both for marinating the chicken and roasting the veggies, it imparts a rich, savory taste.
- Balsamic Vinegar: Adds a tangy and slightly sweet element that pairs wonderfully with the chicken and vegetables.
- Butternut Squash: Offers a sweet and nutty flavor while contributing vibrant color to the dish. You can also opt sweet potato or other squash varieties such as buttercup, kabocha squash, delicata squash or pumpkin for a lower-carb option.
- Broccoli Florets: Provide a burst of green and a slightly crunchy texture.
- Brussels Sprouts: These little green gems add a delightful crunch and a mild, slightly nutty flavor. They’re the perfect addition to this fall-inspired meal.
- Yellow Zucchini: Adds a mild, slightly sweet taste and a pop of color.
- Chopped Fresh Parsley or Thyme: These fresh herbs are the finishing touch, elevating the dish’s appearance and flavor.
Instructions: How to make Sheet Pan Chicken Dinner
- Marinate the Chicken: Combine salt, pepper, thyme, rosemary, and sage. Marinate chicken with olive oil and balsamic vinegar for 20 minutes (or up to 24 hours in the fridge).
- Preheat Oven: Set it to 415°F (213°C).
- Prepare Vegetables: Chop veggies and place them on a sheet pan. Drizzle with olive oil and seasonings.
- Roast: Add marinated chicken to the pan. Roast for 12 minutes, flip chicken, and toss veggies. Continue roasting until chicken reaches 160-165°F.
- Garnish and Serve: Sprinkle with fresh herbs and serve hot with your choice of sides.
Tips for Success for creating the perfect Harvest Chicken Sheet Pan Dinner
- Pound chicken: To ensure even cooking, try to pound the chicken breasts to an even thickness.
- Meat thermometer: Use a meat thermometer to check the chicken’s internal temperature for perfect doneness.
- Spread evenly: Don’t overcrowd the sheet pan; ensuring a single layer of vegetables allows them to roast beautifully.
Variations and Substitutions
Feel free to get creative with this fall sheet pan recipe:
- Protein: Swap out the chicken breast for chicken thighs or your favorite protein, like turkey breast, salmon, pork chops or crispy tofu for a plant-based option.
- Vegetables: Experiment with different vegetables based on what’s in season or what you have on hand.
- Seasonings: Customize the seasonings to match your taste preferences. Try adding paprika, cumin, or red pepper flakes for a spicy kick.
Serving Suggestions
This Sheet Pan Chicken Dinner pairs perfectly with a variety of sides, such as Instant Pot Rice, quinoa, or an apple fall salad. You can also drizzle some extra balsamic vinegar over the top for an added burst of flavor.
Storage and Freezer Instructions
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, place the chicken and vegetables in a freezer-safe container or bag, and they’ll stay good for up to 2 months. Reheat in the oven or microwave for a quick and satisfying meal.
Make-ahead Tips
Preparing your Sheet Pan Chicken Dinner ahead of time can save you valuable minutes on busy days.
To do this effectively, marinate the chicken, prep the vegetables, combine seasonings, and even partially cook the dish, so it’s ready to pop in the oven when you need it.
FAQ (Frequently Asked Questions):
- Can I use a different type of protein?
- Absolutely! You can substitute chicken with salmon, pork chops, or your preferred protein. Adjust cooking times accordingly.
- What if I don’t have these specific vegetables?
- Get creative! Swap in seasonal or favorite veggies. Just ensure they’re cut to similar sizes for even cooking.
- How do I customize the seasonings?
- Feel free to experiment with spices like paprika, cumin, or red pepper flakes to suit your taste.
- What’s the best way to store leftovers?
- Store in an airtight container in the fridge for up to 3 days or freeze in a freezer-safe container or bag for up to 2 months.
- Can I reheat the leftovers?
- Yes, you can reheat in the oven or microwave for a quick and satisfying meal. Be sure to reheat chicken until it’s piping hot.
More sheet pan recipes you might like:
This Sheet Pan Chicken Dinner is a flavorful and effortless fall dinner featuring a blend of tender chicken, savory spices, aromatic herbs and a medley of seasonal autumn vegetables including Brussels sprouts and butternut squash. Enjoy this delicious harvest sheet pan meal that combines the goodness of the best flavors of fall all roasted to perfection on one pan. Gluten-free, Whole30, paleo with low carb and vegan options.
- 3-4 boneless skinless chicken breasts , pounded to even thickness. Feel free to use 5-6 chicken thighs (or any other protein of choice such as turkey, salmon, pork chops or tofu and adjust the cooking times as needed.
- sea salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 2 tablespoons olive oil , divided
- 1 1/2 tablespoons balsamic vinegar , divided
- 1 cup chopped / cubed butternut squash , feel free to sub with sweet potato or any other fall squash of choice such as hubbard squash, kabocha squash, buttercup squash, delicata squash or pumpkin for a lower carb option
- 1 cup broccoli florets
- 1/2 cup Brussels sprouts , trimmed and cut into halves
- 1 yellow zucchini , quartered
- Chopped fresh parsley or thyme
- In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.
- Preheat oven to 415 F.
- Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.
- Nestle chicken in the middle of the pan, moving vegetables aside as needed.
Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.
- Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.
How to store:
You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
How to freeze:
To freeze, place the chicken and vegetables in a freezer-safe container or bag, and they'll stay good for up to 2 months. Reheat in the oven or microwave for a quick and satisfying meal.
How to make-ahead
Preparing your Sheet Pan Chicken Dinner ahead of time can save you valuable minutes on busy days.
To do this effectively, marinate the chicken, prep the vegetables, combine seasonings, and even partially cook the dish, so it's ready to pop in the oven when you need it.
Did you try this recipe?
Rita -
We make this once a week. My husband and kids really love it. Thanks!