Healthy Harvest Sheet Pan Chicken Dinner

As the days grow shorter and the air turns crisp, preparing a comforting meal after a long day feels like a small victory. This harvest sheet pan chicken dinner brings together tender bone-in chicken thighs and seasonal vegetables in one easy pan, infusing your kitchen with the warm aromas of rosemary, sage, and maple syrup. It’s a simple way to celebrate fall flavors without hours of cleanup.

I appreciate how this dish fits seamlessly into busy weeknights, ready in about an hour with minimal hands-on time. The roasted sweet potatoes and Brussels sprouts add natural sweetness and earthiness that pairs perfectly with the juicy chicken. Leftovers reheat beautifully, making it ideal for packing lunches or quick dinners later in the week.

Why We Love This Recipe

• One-Pan Simplicity: Everything roasts together on a single sheet pan, saving time on prep and cleanup for hectic evenings.
• Seasonal Comfort: The mix of herbs and fall veggies creates a cozy, flavorful harvest sheet pan chicken dinner that’s nourishing and satisfying.
• Family Favorite: Juicy chicken thighs and caramelized apples appeal to all ages, making it a go-to for weeknight gatherings.
• Health Boost: Packed with fiber-rich vegetables and lean protein, it delivers balanced nutrition without feeling restrictive.

Ingredients to make Harvest Sheet Pan Chicken Dinner

These ingredients come together beautifully to capture the essence of fall, with fresh herbs and maple syrup enhancing the natural sweetness of the vegetables. Opting for high-quality, seasonal produce elevates the dish’s robust flavors and ensures a wholesome result.

• Bone-in, skin-on chicken thighs – Provide juicy, flavorful protein that crisps up nicely during roasting; substitute with breasts if preferred for a leaner option.
• Olive oil – Adds moisture and helps seasonings adhere to both chicken and veggies for even cooking.
• Apple cider vinegar – Brings a subtle tang to the marinade, balancing the richness of the chicken.
• Garlic – Minced cloves infuse an aromatic base that complements the herbs.
• Rosemary – Fresh minced leaves offer a piney, earthy note perfect for fall roasting.
• Sage – Adds a savory, slightly peppery depth that pairs well with the seasonal vegetables.
• Parsley – Brings a fresh, bright finish to the marinade for overall balance.
• Sweet potato – Diced and peeled, it roasts to tender sweetness, absorbing the pan juices.
• Apples – Sliced for caramelization, they add fruity tartness without overpowering the dish.
• Brussels sprouts – Halved for crisp edges, they contribute nutty flavor and texture.
• Red onion – Wedged for easy roasting, it mellows to a sweet, caramelized bite.
• Kosher salt – Seasons everything evenly to enhance natural flavors.
• Black pepper – Freshly ground for a mild kick that ties the ingredients together.
• Maple syrup – Brushed on chicken for a glossy, subtly sweet glaze.

Continue scrolling for expert advice on nailing this recipe, plus the full instructions with precise amounts in the card at the bottom.

How to Make Harvest Sheet Pan Chicken Dinner

Step 1: Preheat the Oven

Start by heating your oven to 425°F to ensure even roasting. This temperature allows the chicken skin to crisp while tenderizing the vegetables. Line a large sheet pan with parchment if desired for easier cleanup.

Step 2: Marinate the Chicken

In a zip-top bag, mix the chicken thighs with 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, apple cider vinegar, minced garlic, rosemary, sage, and parsley. Seal and massage gently to coat evenly, then let it sit at room temperature while prepping veggies, or refrigerate up to 2 hours for deeper flavor.

Step 3: Prepare the Vegetables

Spread diced sweet potato, apple slices, halved Brussels sprouts, and red onion wedges on the sheet pan. Drizzle with the remaining 1 tablespoon olive oil, plus ½ teaspoon salt and ¼ teaspoon pepper, then toss to coat everything uniformly for balanced seasoning.

Step 4: Arrange and Glaze

Place the marinated chicken thighs among the vegetables on the pan. Brush the top of each thigh with maple syrup to create a sticky, caramelized finish as it roasts.

Step 5: Roast Until Done

Bake in the oven for about 35 minutes, checking that the chicken reaches 165°F internally and the vegetables turn tender with caramelized edges. The aromas will fill your home with fall comfort.

Step 6: Optional Broil for Crisp

For added crunch, switch to broil for 3-5 minutes at the end, watching closely to avoid burning the edges. This step enhances the texture without overcooking.

Pro Tips for Success

• Check Internal Temperature: Always use a thermometer to confirm chicken hits 165°F for safe, juicy results every time.
• Extend Marinating: Let the chicken sit in the fridge up to 2 hours to deepen herb flavors without toughening the meat.
• Avoid Overcrowding: Choose a large sheet pan so heat circulates freely, preventing soggy vegetables.
• Toss Veggies Evenly: Coat them thoroughly in oil and seasoning to ensure caramelization rather than steaming.

How to Serve Harvest Sheet Pan Chicken Dinner

Garnishes

I like to sprinkle fresh minced parsley over the top for a pop of green and brightness that cuts through the richness. A drizzle of extra maple syrup or a squeeze of lemon adds a subtle sweet-tart lift. These simple touches make the dish feel polished and inviting.

Side Dishes

Pair it with a light green salad to balance the heartiness, or steamed rice for soaking up the pan juices. Crusty bread works well too, offering a cozy contrast to the roasted elements. Keep sides minimal to let the main flavors shine.

Creative Ways to Present

Spoon portions onto warm plates family-style for a rustic harvest feel, or divide into bowls for easy portability. Layer the chicken over the veggies artfully to highlight the golden colors. This presentation turns a simple meal into something special without extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they keep well for up to 3-4 days. This keeps the chicken moist and the vegetables from softening too much. Label the container with the date for easy tracking.

Freezing

Portion the cooled harvest sheet pan chicken dinner into freezer-safe bags, flattening them for quick thawing. It freezes nicely for up to 2 months, preserving the flavors. Avoid refreezing after thawing to maintain texture.

Reheating

Reheat in a 350°F oven covered with foil for 10-15 minutes to prevent drying out the chicken. For speed, use the microwave in short bursts, stirring midway. Either way, the veggies retain their tender crispness beautifully.

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