One-Pan Autumn Chicken Dinner with Roasted Veggies
One-Pan Autumn Chicken Dinner with Roasted Veggies is the ultimate cozy meal for fall. This dish features juicy chicken thighs roasted alongside vibrant carrots, sweet potatoes, and aromatic herbs, making it a feast for both the eyes and palate. Perfect for weeknight dinners or special occasions, this one-pan wonder is not only delicious but also easy to prepare and clean up. With its rich flavors and delightful aromas, it’s sure to be a new favorite in your home.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken thighs (about 1.5 lbs)
- 2 cups carrots, peeled and chopped
- 2 cups sweet potatoes, peeled and chopped
- 1 large red onion, cut into wedges
- 2 tbsp fresh rosemary, chopped
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, drizzle olive oil over the chicken thighs and season with salt, pepper, and paprika; toss to coat.
- Peel and chop carrots and sweet potatoes into bite-sized pieces; slice red onions into wedges.
- In a large bowl or directly on a baking sheet, combine chicken thighs and veggies. Drizzle with additional olive oil if needed and sprinkle fresh rosemary on top.
- Spread everything evenly on the baking sheet and roast for 35-40 minutes until the chicken is cooked through (internal temperature of 165°F) and veggies are tender.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 475
- Sugar: 9g
- Sodium: 625mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 115mg
Keywords: Feel free to swap out vegetables or spices based on what you have available—Brussels sprouts or butternut squash make great alternatives. For added depth of flavor, consider adding garlic or other herbs like thyme or sage.