One Pan Fall Dinner

Embrace the essence of autumn with this hearty and satisfying One Pan Fall Dinner, a recipe that brings seasonal comfort to your table with minimal effort and cleanup. Juicy bone-in, skin-on chicken thighs are perfectly roasted alongside a medley of caramelized sweet potatoes, Brussels sprouts, and carrots, all infused with the warm flavors of fresh rosemary, thyme, and a hint of maple syrup. This wholesome dish comes together in just one baking sheet, delivering a beautifully balanced meal that’s ready in under an hour. Ideal for busy weeknights or cozy weekends, this vibrant fall-inspired dinner is as stunning as it is delicious. Perfect for those who love easy, seasonal, and flavorful one-pan meals!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 2 medium sweet potatoes, peeled and diced
• 2 cups Brussels sprouts, trimmed and halved
• 2 large carrots, sliced into 1-inch pieces
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 tablespoon maple syrup

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large bowl, combine sweet potatoes, Brussels sprouts, and carrots. Drizzle with 2 tablespoons of olive oil and sprinkle with 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, paprika, rosemary, and thyme. Toss until the vegetables are evenly coated.

Step 3

Rub the chicken thighs with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and a pinch of black pepper. Drizzle each chicken thigh with a few drops of maple syrup for extra caramelization.

Step 4

Arrange the vegetables in a single layer on a large baking sheet or roasting pan, leaving space for the chicken thighs. Nestle the chicken thighs among the vegetables, skin-side up.

Step 5

Roast in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender and caramelized.

Step 6

For a crispier chicken skin, switch the oven to broil for the last 2-3 minutes of cooking, keeping a close eye to avoid burning.

Step 7

Remove the pan from the oven and let it rest for 5 minutes. Serve hot and enjoy your cozy One Pan Fall Dinner!

Nutrition Facts

Serving size	1472.2 grams (1472.2g)

Amount per serving	% Daily Value*
Calories	2279

Total Fat 147.40g	189%
Saturated Fat 36.60g	183%
Polyunsaturated Fat 4.00g
Cholesterol 486mg	162%
Sodium 4343mg	189%
Total Carbohydrate 119.70g	44%
Dietary Fiber 29.00g	104%
Total Sugars 38.20g
Protein 129.80g	260%

Vitamin D 0IU	0%
Calcium 384mg	30%
Iron 14mg	78%
Potassium 4357mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.1%

Protein: 22.3%

Carbs: 20.6%