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One-Pan Fall Chicken Dinner Recipe - Easy & Cozy

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450
A warm, hearty dish perfect for fall evenings, combining tender chicken thighs with roasted vegetables and flavorful herbs.

Ingredients

Protein

  • 4 pieces bone-in, skin-on chicken thighs

Vegetables

  • 2 cups brussels sprouts, halved
  • 2 medium sweet potatoes, cubed
  • 1 red onion, sliced

Aromatics & Herbs

  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • to taste salt and pepper salt and pepper

Liquids

  • 1 cup chicken broth
  • 1 tablespoon balsamic vinegar

Instructions 

  • Preheat oven to 400°F (200°C). Toss vegetables with olive oil, garlic, herbs, salt, and pepper.
  • Spread vegetables on one side of a baking sheet. Season chicken thighs and place on the other side.
  • Pour broth and balsamic over chicken and vegetables. Bake for 35-40 minutes.
  • Let rest briefly before serving.

Notes

Use fresh herbs if available for extra flavor.
Calories: 450kcal
Cost: $15
Course: dinner
Cuisine: American
Keyword: Chicken, Fall, roasted