There’s something so comforting about a warm, homemade meal on a crisp fall evening. This roasted chicken with fall vegetables is one of my favorite dinners to make when the weather gets chilly. Juicy chicken thighs coated in a sweet and tangy maple Dijon glaze, roasted on one pan with colorful, flavorful veggies it’s easy, healthy, and full of cozy fall vibes! Perfect for busy weeknights or a simple Sunday family dinner.
Method
Get that oven ready!
The first step to making this delicious fall dinner is to preheat your oven to 425°F. A hot oven is key to getting that perfectly crispy chicken skin and caramelized vegetables. While the oven heats up, you can start preparing everything else.
Marinate the chicken.
Next, take your chicken thighs and pat them dry using paper towels. This step is super important because removing excess moisture helps the skin get beautifully crispy when it roasts. Once dry, place the chicken into a large Ziploc bag or bowl. Now, it’s time to bring in the flavor! Add the maple syrup, red wine vinegar, Dijon mustard, avocado oil, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes (if you like a little heat), and fresh thyme leaves. Seal the bag or mix well in the bowl, making sure each piece is nicely coated in the marinade. Set the chicken aside to soak up all those sweet and tangy flavors while you move on to prepping the veggies.
Prep the veggies.
For the vegetables, grab your butternut squash, Brussels sprouts, red bell pepper, red onion, and minced garlic. Cut everything into similar-sized, bite-sized pieces so they roast evenly. Place them all into a large mixing bowl and drizzle with avocado oil. Then sprinkle in the salt, black pepper, and fresh thyme leaves. Toss everything together until the veggies are well coated with the oil and seasoning. You should already start smelling those cozy fall vibes!
Time to build your sheet pan magic!
Now that everything is prepped, take a large sheet pan and spread the vegetables out in a single, even layer. Try not to overcrowd the pan space is your friend here because it allows the vegetables to roast instead of steam. Be sure to leave an open space in the middle of the pan where the chicken thighs will go.
Add the chicken.
Once your veggies are arranged, take the marinated chicken thighs and place them skin-side up right in the center of the sheet pan. If there’s any marinade left in the bag or bowl, don’t let it go to waste! Brush it over the tops of the chicken thighs to add an extra layer of flavor.
Roast away.
Slide the sheet pan into your preheated oven and roast everything for about 35 to 40 minutes. The chicken should reach an internal temperature of 165°F when it’s done, and the skin will be beautifully golden and crispy. The vegetables should look slightly browned on the edges and fork-tender. If needed, you can broil for 1–2 extra minutes at the end to get that final bit of crispiness just keep a close eye on it!
Serve it up!
Once everything is fully cooked, remove the pan from the oven and let the chicken rest for about 5 minutes before serving. This helps keep all the juices inside the meat. Then plate up your juicy, flavorful chicken with a generous helping of roasted vegetables on the side. It’s a simple, hearty meal that tastes like a warm hug on a fall day.
Necessary Tools
- Large sheet pan
- Mixing bowls
- Measuring spoons
- Cutting board and sharp knife
- Ziploc bag or large bowl for marinating
- Tongs or spatula
- Meat thermometer (super helpful!)
Roasted Chicken with Fall Vegetables – A Cozy Sheet Pan Dinner
Cuisine: AmericanDifficulty: Easy6
servings25
minutes40
minutes1
hour5
minutesIngredients
For the Chicken
3 lbs chicken thighs (bone-in, skin-on)
3 tbsp maple syrup
1 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tbsp avocado oil
1 tsp garlic powder
1 tsp onion powder
2 tsp salt
½ tsp black pepper
¼ tsp crushed red pepper (optional for a little kick!)
2 tsp fresh thyme leaves
For the Vegetables
2 lbs butternut squash, peeled and diced
1 lb Brussels sprouts, cut in half
1 large red bell pepper, chopped
1 medium red onion, chopped
4 garlic cloves, minced
2–3 tsp fresh thyme leaves
2–3 tbsp avocado oil
1 ½ tsp salt
¼ tsp black pepper
Directions
- Get that oven ready!
Preheat your oven to 425°F. You want it nice and hot for crispy skin and caramelized veggies. - Marinate the chicken.
Pat the chicken thighs dry with paper towels (this helps the skin get crispy!). Place them in a Ziploc bag or bowl. Add maple syrup, vinegar, Dijon mustard, oil, garlic powder, onion powder, salt, pepper, crushed red pepper, and thyme. Mix everything really well and let it sit while you prep the veggies. - Prep the veggies.
Chop up your butternut squash, Brussels sprouts, bell pepper, red onion, and garlic. Toss them in a big bowl with avocado oil, salt, pepper, and thyme. Mix it all together. - Time to build your sheet pan magic!
Spread the veggies on a large sheet pan. Leave space in the middle for the chicken thighs. - Add the chicken.
Place the marinated chicken thighs skin-side up in the center. Brush some of that leftover marinade on top for even more flavor! - Roast away.
Bake everything for 35–40 minutes or until the chicken reaches 165°F and the skin is golden and crispy. The veggies should be roasted and slightly caramelized. - Serve it up!
Let the chicken rest for a few minutes before serving. Then dig in and enjoy this cozy fall feast!
Notes
- Don’t skip drying the chicken! Wet skin won’t crisp up in the oven.
- Cut your veggies evenly so they all cook at the same speed.
- Keep space between everything on the sheet pan so it roasts instead of steaming.
- Use a meat thermometer to make sure the chicken is fully cooked 165°F is the magic number!
Serving Suggestions
- Serve with warm crusty bread to soak up all those delicious juices.
- A light green salad on the side makes it a well-balanced meal.
- Leftovers are great over rice or quinoa the next day!
Fun Fact
Did you know? Brussels sprouts are part of the cabbage family and actually grow on tall stalks! They’re super healthy and get extra tasty when roasted they turn crispy and slightly sweet!
Conclusion
This roasted chicken with fall veggies is everything I love in a meal easy, delicious, colorful, and cozy. Plus, cleanup is a breeze since it all cooks on one pan! Whether you’re cooking for your family or meal-prepping for the week, this recipe is sure to be a hit.
