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One-Pan Autumn Chicken Roast

Embrace the flavors of fall with this One-Pan Autumn Chicken Roast that's as easy as it is scrumptious. With a medley of seasonal veggies and tender chicken, this dish is perfect for a cozy weeknight dinner or a festive gathering.

Tasty Team
97% would make again


for 4 servings

  • 1 large sweet potato, cubed
  • 1 lb brussels sprouts (455 g), halved
  • 2 apples, sliced
  • 4 skin-on chicken thighs
  • 4 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary
  • 2 tablespoons fresh thyme

Nutrition Info

  • Calories 465
  • Fat 20g
  • Carbs 36g
  • Fiber 6g
  • Sugar 19g
  • Protein 35g

Estimated values based on one serving size.


  1. Preheat the oven to 400˚F (200˚C).
  2. On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they’re evenly distributed.
  3. Lay the chicken thighs on top.
  4. Drizzle the olive oil over the chicken, fruit, and veggies and season with salt and pepper.
  5. Sprinkle with the garlic, rosemary, and thyme.
  6. Turn the chicken over and season on the other side, then return to skin-side up.
  7. Bake for 30 minutes, then broil for 5-10 minutes so the chicken skin gets golden brown and crispy.
  8. Enjoy!
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