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easy fall dinner recipes

One-Pan Harvest Chicken & Veggies

A hearty and flavorful one-pan meal that combines chicken thighs with seasonal vegetables perfect for an easy fall dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
For the Vegetables
  • 1 small butternut squash, peeled and cubed (about 3 cups)
  • 2 medium sweet potatoes, cubed
  • 1 large red onion, cut into wedges
  • 2 pieces apples (such as Honeycrisp or Fuji), cored and sliced
  • 4 sprigs fresh rosemary

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, mix 2 tablespoons of olive oil with the smoked paprika, dried thyme, garlic powder, salt, and pepper. Pat the chicken thighs dry and rub the spice mixture all over them, including under the skin.
  3. On a large, rimmed baking sheet, toss the cubed butternut squash, sweet potatoes, red onion, and apple slices with the remaining 1 tablespoon of olive oil. Season generously with salt and pepper. Scatter the rosemary sprigs on top.
  4. Nestle the seasoned chicken thighs, skin-side up, amongst the vegetables on the baking sheet.
Cooking
  1. Roast for 35-45 minutes, or until the chicken skin is crispy and golden brown, the juices run clear, and the vegetables are tender and caramelized at the edges.
  2. Let the chicken rest for 5 minutes before serving.

Notes

For a leaner option, use chicken breasts (adjust cooking time to 25-30 minutes). Swap sweet potatoes for parsnips or carrots. Add Brussels sprouts halves for the last 20 minutes of roasting.