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Easy One Pan Harvest Chicken and Vegetables: Pure Autumn Joy in 30 Minutes

One Pan Harvest Chicken and Vegetables
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An easy and healthy one-pan chicken and vegetable dish perfect for a fall dinner with minimal cleanup. This recipe combines tender chicken with seasonal vegetables for a flavorful and colorful meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb Brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and diced into 1-inch cubes
  • 1 apple (such as Honeycrisp or Fuji), cored and cut into 1-inch pieces
  • 1/2 cup fresh cranberries (optional)
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the chicken thighs, Brussels sprouts, sweet potato, apple, and cranberries (if using).
  3. Drizzle the olive oil and maple syrup over the mixture.
  4. Sprinkle with dried rosemary, dried thyme, garlic powder, salt, and black pepper. Toss everything gently until well coated.
  5. Spread the mixture in a single layer on the prepared baking sheet. Ensure the ingredients are not overcrowded to allow for even cooking and browning.
  6. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. Flip the ingredients halfway through baking for even cooking.
  7. Remove from oven and serve warm.

Notes

  • For extra crispiness, you can broil for the last 2-3 minutes, watching carefully to prevent burning.
  • Feel free to substitute other fall vegetables like butternut squash or carrots.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://whiskdaily.com/one-pan-harvest-chicken-and-vegetables/