Fall One-Pan Chicken and Veggies Dinner

Prep: 20Cook: 45Total: 1 hour 5 minutes
Yield 7 servings 1x


  • 2 large sweet potatoes, diced small
  • 3 apples, diced (I used fuji)
  • 1 lb brussel sprouts, sliced in half
  • 1 red onion, diced into chunks
  • 7 bone-in, skin on chicken thighs
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, minced
  • 3 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced
  • 1 tsp salt
  • 1 tsp pepper


  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Add all chopped veggies (sweet potato, apple, brussel sprouts, red onion) to a pan.
  3. In a bowl, whisk together olive oil, red wine vinegar, garlic, rosemary, thyme, salt, and pepper.
  4. Pour half over the veggies and toss them on the pan until all coated.
  5. Add the 7 chicken thighs on top of the veggies.
  6. Distribute the remaining oil mixture on top of the thighs, massaging it in to coat them evenly.
  7. Place in oven and bake for 35-45 minutes or until internal temperature reads 165F. Broil for an additional 5 minutes to get extra crispy skin.
  8. Serve immediately!
Author: ErinCategory: dinner, one pan, chickenMethod: ovenCuisine: AmericanDiet: Gluten Free