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Autumn Chicken Sheet Pan Dinner Recipe

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4.2 from 82 reviews

This Autumn Chicken Sheet Pan Dinner is an easy, comforting, and flavorful meal perfect for cozy fall evenings. Featuring bone-in, skin-on chicken thighs roasted alongside sweet potatoes, brussels sprouts, butternut squash, apples, and cipollini onions, all seasoned with fresh herbs and a tangy red wine vinegar marinade. The chicken is brined in a hot apple cider tea brine to enhance juiciness and flavor. A simple sheet pan dinner that requires minimal cleanup yet delivers a deliciously satisfying autumnal meal.

  • Total Time: 50 minutes
  • Yield: Serves 6

Ingredients

Chicken and Marinade

  • 6 bone-in, skin-on chicken thighs
  • 4 tablespoons olive oil, divided
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh rosemary, minced
  • Salt and black pepper, to taste

Vegetables and Fruit

  • 1 large sweet potato, chunked with peeling on
  • 1 pound brussels sprouts (purple preferred), sliced in halves
  • 2 cups butternut squash, peeled and cubed
  • 2 medium apples, cored and sliced 1 inch thick
  • 1 box cipollini onions, peeled

Hot Apple Cider Brine

  • 2 tea bags
  • 2 cups water

Instructions

  1. Prepare the brine: Add the tea bags and 2 cups of water to a saucepan and bring to a boil. Remove from heat and allow the liquid to cool completely.
  2. Brine the chicken: Place the chicken thighs in a shallow pan and pour the cooled tea brine over them. Allow the chicken to brine for at least 30 minutes and up to 2 hours in the refrigerator for enhanced juiciness and flavor.
  3. Preheat the oven: When ready to cook, preheat your oven to 450°F (232°C).
  4. Season the chicken: Remove the chicken from the brine and pat dry. In a bowl, combine 2 tablespoons of olive oil, red wine vinegar, garlic, thyme, sage, and rosemary. Massage this mixture into the chicken thighs thoroughly to coat them evenly. Set aside to rest.
  5. Prepare the vegetables: Chop the sweet potato, halve the brussels sprouts, cube the butternut squash, slice the apples, and peel the cipollini onions. Place all the veggies and fruit on a large rimmed baking sheet.
  6. Season the vegetables: Drizzle the remaining 2 tablespoons of olive oil over the vegetables. Toss well to coat everything evenly, then season generously with salt and black pepper.
  7. Assemble the sheet pan: Nestle the seasoned chicken thighs over the bed of vegetables, ensuring even spacing.
  8. Roast: Place the sheet pan in the preheated oven and roast for approximately 30 to 35 minutes, until the chicken skin is golden brown and the vegetables are tender. Confirm the chicken’s internal temperature reaches 165°F (74°C) at the thickest part.
  9. Optional broiling: For extra crispy chicken skin, broil for the last 2-3 minutes, watching carefully to avoid burning.
  10. Serve and enjoy: Remove from oven and serve this warm, hearty autumn chicken sheet pan dinner immediately.

Notes

  • Brining the chicken in the apple cider tea brine adds flavor and keeps the chicken juicy but do not over-brine to avoid mushy texture.
  • Feel free to use other fall vegetables like carrots or parsnips if preferred.
  • Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
  • Leaving the sweet potato skin on adds texture and nutrients but peel if preferred.
  • For a vegetarian version, roast the vegetables with your preferred plant-based protein instead of chicken.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Find it online: https://dishiary.com/autumn-chicken-sheet-pan-dinner-recipe/