If you’re craving a meal that feels like a warm hug from autumn itself, this One Pan Fall Harvest Chicken Dinner Recipe is exactly what you need. Imagine tender, juicy chicken thighs roasted alongside a vibrant medley of sweet potatoes, carrots, apple wedges, acorn squash, and tart cranberries—all infused with savory herbs and a touch of smoky bacon. This dish brings the best flavors of fall together on a single sheet pan, making it as easy as it is comforting. Whether it’s a busy weeknight or a cozy weekend feast, you’ll fall in love with how effortlessly it fills your kitchen with inviting aromas and your table with wholesome goodness.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the harmony of each ingredient’s flavor and texture. Every item plays a crucial role—fresh herbs add fragrance, the mix of fruits and vegetables delivers sweetness and color, and the bacon lends a smoky depth that pulls everything together.
- 6 chicken thighs, bone in and skin on: These provide juicy, flavorful meat with crispy skin that’s every bite’s best friend.
- 2 tablespoons olive oil: Helps the herbs and flavors coat everything evenly for beautiful roasting.
- 2 teaspoons chopped fresh rosemary: Adds a piney, aromatic note that’s perfect for fall dishes.
- 1 teaspoon rubbed sage: Brings an earthy, slightly peppery flavor that complements poultry wonderfully.
- 1/2 teaspoon salt: Essential for enhancing all the natural flavors in this harvest medley.
- 2 carrots: Add sweetness with a satisfying crunch that softens as they roast.
- 1 small sweet potato: Provides creamy, velvety texture and natural sweetness that balances savory notes.
- 1 small onion: Brings subtle sweetness and depth as it caramelizes in the oven.
- 1 small acorn squash: Adds a lovely nutty flavor and vibrant orange color to brighten the plate.
- 1 cup cranberries: Offer a tart pop that cuts through richness and adds festive color.
- 1 medium apple: Lends juicy sweetness and aromatics that meld with the savory components.
- 2 pieces of bacon: Infuses smoky, salty richness that elevates every bite in this dish.
How to Make One Pan Fall Harvest Chicken Dinner Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 450º F. Getting the oven piping hot is key to roasting the chicken skin to a golden crisp while perfectly caramelizing the fruits and vegetables. This temperature ensures that everything cooks evenly and develops those rich autumnal flavors.
Step 2: Mix the Herb Oil
In a small bowl, combine the olive oil with fresh rosemary, sage, and salt. This fragrant mixture will not only season your chicken but also help everything on the pan roast with an irresistible aroma. Don’t rush this step—fresh herbs make all the difference.
Step 3: Prepare Your Fall Harvest
Now, clean and prep the fruits and veggies. Peel and slice the carrots into coins, dice the sweet potato, thinly slice the onion, and cut the acorn squash into bite-sized pieces after removing the seeds. Slice the apple into wedges to bring a tender sweetness. This colorful mix offers a variety of textures and flavors that complement your chicken beautifully.
Step 4: Toss and Coat
Spread the prepared fruits and vegetables evenly on a sheet pan. Pour half of your herb oil mixture over them, mixing gently with your hands or a spatula to coat every piece. This step encourages a well-seasoned, caramelized base for your chicken to nestle into.
Step 5: Arrange Chicken and Bacon
Place the chicken thighs and bacon strips evenly over the bed of veggies and fruits. By positioning the meat on top, you’ll allow the drippings to flavor the harvest below, infusing it with juicy goodness and bacon’s smoky touch.
Step 6: Final Herb Oil Glaze
Take the remaining herb oil and brush it directly onto each chicken thigh. This extra layer ensures the skin crisps up beautifully and carries that robust herbal flavor that defines this fall feast.
Step 7: Roast to Perfection
Slide your sheet pan into the oven and let everything roast for 35 to 40 minutes. Look for the chicken’s internal temperature to reach 165º F, signaling perfect doneness. When finished, let the chicken rest for five minutes to keep it juicy and tender before serving.
How to Serve One Pan Fall Harvest Chicken Dinner Recipe
Garnishes
To elevate presentation and flavor, sprinkle freshly chopped parsley or additional rosemary over the plate just before serving. A light drizzle of balsamic glaze or a squeeze of fresh lemon can add a bright finish that contrasts beautifully with the rich, roasted flavors.
Side Dishes
This dish shines on its own, thanks to the diverse vegetables and fruit, but if you want to add more, simple buttered egg noodles or a crisp green salad with a tangy vinaigrette make excellent companions. The key is to keep sides light so the harvest flavors stay center stage.
Creative Ways to Present
For a festive touch, serve the chicken and roasted harvest in rustic bowls or on wooden boards, allowing guests to pick through the colorful spread. Adding whole roasted garlic bulbs or toasted nuts like pecans at the table can provide texture contrasts and interactive flavors.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the meal tastes even better as leftovers.
Freezing
If you want to freeze this dish, remove the chicken from the veggies first as chicken skin loses crispness when frozen. Store components separately in freezer-safe bags or containers for up to 2 months, making it easy to thaw and reheat without losing the signature texture.
Reheating
For best results, reheat leftovers in the oven at 350º F until warmed through to preserve the chicken’s crispy skin and keep vegetables from becoming mushy. A quick turn under the broiler at the end bravas things up nicely.
FAQs
Can I use chicken breasts instead of thighs?
While you can swap in chicken breasts, thighs are preferred here for their juiciness and flavor. Breasts cook faster and tend to dry out, so adjust your cooking time carefully if you make this substitution.
Is it possible to make this recipe vegetarian?
Absolutely! Replace the chicken with hearty roasted cauliflower steaks or portobello mushrooms and omit the bacon. Use smoked paprika or liquid smoke to add a delicious smoky note.
Can I prepare this dish ahead of time?
You can chop your vegetables and mix the herb oil the day before, but for best texture, assemble and roast the dish the same day you plan to eat it. Chicken and veggies retain their best flavor freshly roasted.
What can I substitute for acorn squash?
If you don’t have acorn squash, kabocha or butternut squash are excellent alternatives. They provide similar texture and sweetness that pairs perfectly with the other ingredients.
How do I know when the chicken is properly cooked?
The safest and easiest way is to use a meat thermometer. The internal temperature should reach 165º F, ensuring the chicken is juicy and safe to eat without overcooking.
Final Thoughts
This One Pan Fall Harvest Chicken Dinner Recipe is truly a celebration of autumn’s best flavors in one easy-to-make meal. It’s a perfect way to bring comforting, rustic vibes to your dinner table with minimal fuss and maximum deliciousness. Give it a try—you might just find your new favorite fall routine!
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One Pan Fall Harvest Chicken Dinner Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This One Pan Fall Harvest Chicken Dinner combines succulent, oven-roasted chicken thighs with a colorful mix of seasonal fruits and vegetables including carrots, sweet potatoes, acorn squash, apples, and cranberries. Infused with fragrant rosemary and sage, and accented by crispy bacon, this hearty meal is perfect for an effortless autumn dinner with minimal cleanup.
Ingredients
Proteins
- 6 chicken thighs, bone-in and skin-on
- 2 pieces of bacon
Vegetables & Fruits
- 2 carrots
- 1 small sweet potato
- 1 small onion
- 1 small acorn squash
- 1 cup cranberries
- 1 medium apple
Seasonings & Oils
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 450º F (232º C) to prepare for roasting the chicken and vegetables.
- Prepare Herb Oil Mixture: In a small bowl, combine the olive oil, chopped rosemary, rubbed sage, and salt, mixing thoroughly to create a fragrant seasoning blend.
- Prepare Fruits and Vegetables: Clean all fruits and vegetables. Peel the carrots and cut them into coins. Peel the sweet potato and dice into bite-sized pieces. Peel and slice the onion. Deseed the acorn squash and slice into small pieces. Slice the apple into wedges.
- Arrange on Sheet Pan: Spread all the prepared fruits and vegetables evenly on a sheet pan. Drizzle about half of the olive oil and herb mixture over them and toss gently to coat everything evenly. Spread everything out in a single layer to ensure proper roasting.
- Add Chicken and Bacon: Place the chicken thighs and bacon pieces evenly over the bed of fruits and vegetables on the sheet pan.
- Brush Chicken: Use a spoon to scoop the remaining olive oil and herb mixture and brush it onto each chicken thigh, ensuring they are well-coated with the flavorful seasoning.
- Roast: Transfer the sheet pan to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165º F (74º C).
- Rest and Serve: Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute and ensure moistness.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165º F internally.
- Feel free to substitute the acorn squash with butternut squash or another seasonal squash.
- For a spicier kick, add a pinch of red pepper flakes to the olive oil mixture.
- Make sure vegetables are spread evenly and not overcrowded to promote even roasting and caramelization.
- Leftovers can be refrigerated and reheated the next day for a quick meal.
