One Pan Autumn Chicken Dinner

This colorful and healthy One Pan Autumn Chicken Dinner is absolutely delicious and perfect for a busy weekday night during the fall.  There are many nights that I look at the clock, and it’s 1 pm, then glance again, and it’s 5 pm. It’s pure panic as I scramble to figure out something healthy and wholesome to throw together.  Easy, one-pan meals, like this Fall Sheet Pan Dinner, are why someone created such a great idea.  A quick chop of the veggies and one marinade coating the entire dinner makes prep work done in minutes.

This dinner can easily be Keto friendly by substituting the potatoes with another vegetable like broccoli or cauliflower.

Easy One Pan Autumn Chicken Dinner

We buy most of our meats fresh, portion them out for the week, and freeze the rest.  This practice helps keep me more organized planning out meals. This is a recipe that I make bi-weekly because of how delicious and fast it comes together, so I also have the ingredients on hand.  

This recipe calls for chicken thighs.  I never thought I was a dark meat kind of girl, I grew up only eating white meat while my father ate the legs and wings. But my husband is a huge fan, and I have to say, cooked right and seasoned correctly, thighs can be quite delicious and juicy.  If you’re not a fan, substitute the thighs with chicken breasts or a fish of your choice; simply adjust your cooking time so everything finishes together. 

Healthy and Delicious

Preheat the oven to 425 F. degrees. Spray your baking sheet with non-stick- cooking spray. In a bowl, combine the canola oil, vinegar, and lemon juice.  Toss in the garlic, salt, pepper, rosemary, thyme, and sage.  Blend all together until well combined. 

Trim the Brussel sprouts and cut them in half. 

Peel the red pearl onions and leave them whole. 

Slice the carrots down the middle and cut them into 2 inch pieces.

Quarter the baby potatoes.

Take about ½ a cup of the marinade and drizzle over the veggies.  Toss them with your hands to make sure they are all coated.  Nestle the chicken thighs among the vegetable and season with salt and pepper.  Take the remaining ½ cup of marinade and top each thigh.

Pop the pan into the oven and cook until the chicken reaches an internal temperature of 165 F. degrees and the veggies are tender.  I like to turn on the broiler at the end to get a little color on the chicken.  When everything is golden brown, take it out, and you’re ready to enjoy!