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Easy fall sheet pan chicken with roasted sweet potatoes, Brussels sprouts, carrots, red onion and apple in a maple-Dijon herb seasoning.

Easy Fall Sheet Pan Chicken and Vegetables

juicy herb-seasoned chicken thighs roasted on one pan with sweet potatoes, Brussels sprouts, carrots, red onion, and apple in an easy maple-Dijon seasoning. A colorful and cozy fall weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ lb 680 g boneless skinless chicken thighs
  • 1 large sweet potato peeled and cubed
  • 12 oz 340 g Brussels sprouts, trimmed and halved
  • 3 medium carrots sliced
  • 1 medium red onion cut into wedges
  • 1 large firm apple cored and cut into wedges
  • 3 tablespoons olive oil
  • 1½ tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup
  • 3 garlic cloves minced
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Prepare the sweet potato, Brussels sprouts, carrots, and red onion.
  3. Whisk olive oil, Dijon, maple syrup, garlic, rosemary, thyme, paprika, salt, and pepper.
  4. Toss vegetables with approximately half the seasoning.
  5. Pat chicken dry and coat with remaining seasoning.
  6. Arrange chicken and vegetables in a single layer on a large sheet pan.
  7. Roast for 15 minutes.
  8. Core and cut the apple into thick wedges.
  9. Turn the vegetables and add the apple.
  10. Roast another 10–15 minutes, until the chicken reaches at least 165°F (74°C) and the vegetables are tender.
  11. Broil for 1–2 minutes if additional browning is desired.
  12. Rest chicken for 5 minutes.
  13. Garnish with additional fresh herbs and serve.

Notes

  • Use a large pan and avoid overcrowding.
  • Keep sweet potato pieces relatively small for even cooking.
  • Add apple halfway through roasting.
  • Chicken thighs stay juicier than breasts in this recipe.
  • Put Brussels sprouts cut-side down for stronger browning.
  • Use an instant-read thermometer rather than relying only on cooking time.
  • Refrigerate leftovers for up to 3–4 days.