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One-pan Fall Chicken Dinner

A delicious and easy one-pan dinner recipe perfect for autumn, featuring chicken, sweet potato, Brussels sprouts, and apples roasted with a maple-Dijon sauce.

Tasty Team
98% would make again
One-pan Fall Chicken Dinner


for 2 servings

  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 4 boneless, skinless chicken thighs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 sweet potato, cubed
  • 1 lb brussels sprouts (455 g), trimmed and halved
  • ½ red onion, chopped
  • 4 slices bacon, chopped
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 695
  • Fat 40g
  • Carbs 47g
  • Fiber 10g
  • Sugar 14g
  • Protein 43g

Estimated values based on one serving size.


  1. Preheat oven to 400°F (200°C).
  2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
  3. Place the chicken thighs on top and season with salt and pepper.
  4. Close the bag and massage to coat the chicken evenly. Refrigerate.
  5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
  6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
  8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  9. Enjoy!
  10. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
One-pan Fall Chicken Dinner