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Autumn Harvest Sheet Pan Dinner

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A simple yet delicious one-pan dinner featuring seasonal flavors, perfect for busy fall nights.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

  • Chicken thighs (bone-in or boneless)
  • Butternut squash (peeled and cubed)
  • Brussels sprouts (halved)
  • Red onion (sliced thick)
  • Apple (such as Honeycrisp)
  • Olive oil
  • Maple syrup
  • Sea salt
  • Black pepper
  • Fresh rosemary or thyme (dry if needed)
  • Optional: garlic powder, smoked paprika, sausage, baby potatoes

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Cover the sheet pan with parchment paper.
  3. Combine all cut-up veggies, apples, and chicken on the pan.
  4. Drizzle with olive oil, maple syrup, salt, pepper, and herbs.
  5. Toss everything with your hands.
  6. Spread in a single layer.
  7. Bake for 25–35 minutes until golden and chicken is cooked. Flip veggies halfway through.
  8. Let cool for a moment before serving.

Notes

For a twist, customize with different vegetables or proteins. Leftovers can be used in salads or wraps.

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Pescatarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 25g
  • Cholesterol: 70mg