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Easy One-Pan Healthy Fall Chicken and Veggie Dinner

one pan healthy fall chicken dinner - featured image
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A simple, one-pan meal featuring juicy chicken thighs and caramelized fall vegetables like sweet potatoes and Brussels sprouts. Minimal cleanup and maximum flavor make this a perfect weeknight dinner.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch cubes
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into 1-inch wedges
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prep the vegetables: Peel and cube sweet potatoes into 1-inch pieces. Trim Brussels sprouts and cut in half. Cut red onion into 1-inch wedges.
  3. Season the vegetables: In a large bowl, toss sweet potatoes, Brussels sprouts, and onion wedges with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread them on one side of the prepared baking sheet.
  4. Season the chicken: Pat chicken thighs dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, dried thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Rub chicken thighs with 2 tablespoons olive oil, then sprinkle spice mixture evenly over both sides.
  5. Arrange everything on the pan: Place seasoned chicken thighs skin-side up on the empty side of the baking sheet. Ensure nothing is overlapping.
  6. Roast for 20 minutes.
  7. Flip and rotate: After 20 minutes, remove pan from oven. Flip chicken thighs skin-side down and stir vegetables. Return to oven for another 15 minutes.
  8. Check for doneness: Chicken is ready when internal temperature reaches 165°F (74°C). Vegetables should be tender and browned. If chicken needs more time, remove vegetables and return chicken to oven for 5 more minutes.
  9. Rest before serving: Let chicken rest on pan for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.

Notes

Pat chicken skin dry for crispiness. Cut vegetables uniformly for even cooking. Use a meat thermometer for perfect doneness. Let chicken rest 5 minutes before serving. Double the vegetables for extra leftovers.

Nutrition

Keywords: one-pan dinner, sheet pan chicken, fall recipe, healthy dinner, roasted chicken and vegetables, easy weeknight meal

Find it online: https://emmaoven.com/easy-one-pan-healthy-fall-chicken-and-veggie-dinner/