When the weather cools down, I start craving cozy, oven-roasted dinners that fill the kitchen with warmth and good smells. This 40-minute Garlic Rosemary Chicken and Fall Vegetables is one of my favorite easy sheet pan meals because it's comforting, balanced, and packed with seasonal flavor. Juicy chicken thighs roast alongside sweet potatoes, Brussels sprouts, apples, and red onion, all coated in a maple Dijon garlic rosemary marinade. It tastes like a cozy fall dinner from a bistro, but it's simple enough to make on a busy weeknight.
Jump to:
Garlic Rosemary Chicken and Fall Vegetables Recipe
Busy cold weekdays call for the easiest dinner I can think of. A sheet pan meal is usually my go-to. I love sheet pan pork chops with apples, but I always have chicken thighs in the fridge, so I toss them with a quick maple Dijon marinade, then roast everything together on one pan. The result is juicy, herb-scented chicken with caramelized vegetables that taste like fall in every bite.
Key Ingredients
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1
In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, maple syrup, mustard, lemon juice, salt, and pepper.
Step 2
Place the chicken thighs in a large bowl or bag. Pour half of the marinade over the chicken (save the rest for the vegetables) and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Step 3
Set your oven to 425°F. Toss the Brussels sprouts and sweet potato cubes with the reserved marinade. Spread them in a single layer on the pan and roast for 12-15 minutes to give them a head start.
Step 4
Remove the pan from the oven and add the apple and red onion. Toss with the other vegetables, then nestle the chicken thighs skin-side up among the veggies.
Step 5
Return the pan to the oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F, the skin is golden, and the vegetables are tender. For extra-crispy chicken skin, switch the oven to broil and cook for 3-5 minutes, watching closely to prevent burning.
Sarah's Top Tips
- Pat the chicken dry before marinating so the skin can crisp up beautifully in the oven instead of steaming.
- Roast the veggies first. Sweet potatoes and Brussels sprouts need a little extra time to soften, so bake them for 15 minutes before. Then, add the chicken and onions and continue baking.
- Don't overcrowd the pan. Spacing everything out helps the chicken brown evenly and the vegetables caramelize instead of turning soggy. Use two pans if needed.
Serving Suggestions
I like to serve this garlic rosemary chicken and fall vegetables straight from the sheet pan for an easy, cozy dinner. The chicken pairs perfectly with the caramelized vegetables and roasted apples, so you don't really need much else. A slice of crusty bread or a simple quinoa and butternut squash salad makes it feel complete. It's the kind of meal I love on a chilly weeknight when I want something comforting and I'll even add a scoop of Old-Fashioned Baked Macaroni and Cheese for peak comfort.
Storage & Reheating
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in the oven at 400°F for about 10 minutes, or until warmed through and the chicken skin is crisp again. You can also warm it in the microwave if you're short on time, though the skin won't stay as crispy.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Tap stars to rate!
Garlic Rosemary Chicken and Fall Vegetables
See the full post for extra tips and photos
Ingredients
- 1 pound bone-in, skin-on chicken thighs
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cut into ¾-inch cubes
- 1 apple, Honeycrisp or Gala, cored and cubed
- 1 small red onion, sliced into wedges
For the Marinade
- 3 tablespoon olive oil
- 4 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
- 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
- 1 tablespoon maple syrup, Sub for honey
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, whisk together olive oil, garlic, rosemary, thyme, maple syrup, Dijon mustard, lemon juice, salt, and pepper.3 tablespoon olive oil, 4 garlic cloves, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 1 tablespoon maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon salt, ½ teaspoon black pepper
- Place chicken thighs in a large bowl or ziplock bag. Pour half of the marinade over the chicken (reserve the rest for the veggies) and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.1 pound bone-in
- Preheat oven to 425°F.
- Toss Brussels sprouts and sweet potato cubes with the reserved marinade. Spread in an even layer on the sheet pan and roast for 12-15 minutes to give them a head start. This ensures the veggies come out tender.1 pound Brussels sprouts, 1 large sweet potato
- Remove from the oven. Add apple and red onion to the pan and toss gently with the other vegetables. Nestle the chicken thighs skin-side up among the vegetables.1 apple, 1 small red onion
- Bake for 30 minutes, or until chicken reaches 165°F internally and skin is golden, and vegetables are tender.
- For crispy chicken skin, broil for 3-5 minutes at the end.
Save this Recipe!
Get the recipe link sent to your inbox so you can come back to it later!
No spam ever. Just cozy, delicious recipes.
Sarah's Tips
- Meal prep: Roast a double batch of veggies and store them separately for quick lunches or easy sides later in the week.
- Using boneless thighs or wings: Reduce the baking time to about 20-25 minutes.
Comments
No Comments