Fresh herbs and smoky bacon flavour this dinner of Sheet Pan Chicken and Roasted Harvest Vegetables. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 30 minutes.
This sheet pan chicken dinner and roasted harvest vegetables looks like a hot mess, and that’s exactly what it is!
(This recipe has been incredibly popular. Originally published in 2016, I’ve updated it with new information. Enjoy!)
Fall vegetables, tossed on a sheet pan, drizzled with oil and fragrant herbs, topped with chicken and bacon results in a quick meal! Believe it or not, this dinner all turns out evenly cooked in 30 minutes. The trick is to bake it at a high heat and chop all the vegetables the same size.
Roasted tiny potatoes, sweet potatoes, zucchini, shallots, and thick chunks of sweet apple made a beautiful coloured array of harvest vegetables. I used chicken thighs for this tasty recipe and they were perfectly seasoned and juicy with crispy, nicely browned skin.
One of my favourite meals to make in the fall has been Harvest Chicken with Bacon and Rosemary. It’s a one pot meal, bursting with flavour. But in my seemingly never-ending goal to make the easiest dinners possible, I adapted that recipe and made it even more simple. This Sheet Pan Chicken and Roasted Harvest Vegetables was the result.
It’s all baked on, you guessed it: one pan.
Ready to begin? Here’s what you’ll need.
Ingredients for Sheet Pan Chicken Dinner and Roasted Harvest Vegetables
- chicken thighs: bone-in, skin on
- bacon: thick cut
- baby potatoes
- sweet potatoes
- zucchini
- shallots
- apple: a sweet variety like Honeycrisp, Fuji or Gala
- herbs: fresh or dried rosemary and thyme
- marinade ingredients: olive oil, lemon juice, garlic, thyme, dried red pepper flakes, salt and pepper
Tips for making Sheet Pan Chicken Dinners
- Prepare the marinade, add it to the chicken pieces in a marinating container or a zip lock bag. Massage it into the chicken thighs, then refrigerate while you prepare the vegetables.
- Try to cut all vegetables the same size so they’ll be ready at the same time.
- If you’re using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables in slightly smaller pieces.
- Don’t leave out the apple! The contrast of sweet apple and salty, smoky bacon is delicious!
- Leave the apple peel on so the slices keep their shape. Make sure you don’t slice the apple too thinly, or the slices may become too soft once baked.
- Arrange the vegetables in an even layer on a foil-lined sheet pan. Place the chicken pieces and bacon on top. The juices from the meat will drip down onto the veggies as they cook, adding lots of flavour. Drizzle the chicken and veggies with the remaining marinade.
- Bake until the chicken registers an internal temperature of at least 165°F. If the bacon isn’t crispy enough to your liking, put the sheet pan under the broiler for a few minutes.
You can easily substitute your favourite fall vegetables in this one-pan chicken dinner, like
- fingerling potatoes
- butternut or acorn squash
- carrots
- parsnips
- onions
- beets
Just make sure you cut them in uniform sizes so they will cook at the same rate.
And if you like easy sheet pan dinners,
you may like these too!
- Maple Walnut Crusted Sheet Pan Halibut
- Prosciutto and Cheesy Chicken Sheet Pan Dinner
- Hoisin Orange Sheet Pan Chicken with Sweet Potatoes
- Harissa Chicken Sheet Pan Supper
- Maple Garlic Sheet Pan Dinner
- Thai Chili Sheet Pan Salmon
- Loaded Sheet Pan Nachos
Enjoy this easy one-pan meal!
Sheet Pan Chicken and Roasted Harvest Vegetables
Equipment
- sheet pan
Ingredients
- 8-9 chicken thighs bone-in, skin-on
Marinade Ingredients
- 1/4 cup olive oil extra virgin
- 2 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried red pepper flakes
- sea salt and pepper
Vegetables
- 24 baby potatoes
- 2 medium sweet potatoes
- 2 medium shallots
- medium zucchini
- 1 Honeycrisp apple (or other sweet apple) cut in 3/4 inch slices
- 1 tbsp each thyme and rosemary or 1 tsp each dried
- sea salt and pepper to taste
- 4 slices thick-cut bacon
Instructions
- Preheat oven to 425°F.
- Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Refrigerate.
- Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
- Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
- Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
- Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
- Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
- Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
- Garnish with fresh herbs and serve.
Nutrition
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Kari Peters says
I’ve been really into sheet pan dinners lately, and this recipe is perfect for the last of my garden produce!
Flavour & Savour says
Me too! They’re so easy, it almost feels like cheating!
Christine says
This looks so delicious! Will be making this soon! Love that it has apples!
Flavour & Savour says
Hi Christine,
The apples were a great addition to this easy meal. They added a welcome sweetness that contrasted with the bacon. Thanks for stopping by!
Laura says
This was very easy! I used yams, parsnips, zucchini, onion, apples, carrots and whole garlic cloves. I left out the bacon, as I didn’t have any, and it was still delicious … although I did think an awful lot about how much better it would be WITH bacon as I was eating.
Either way, tasty and easy.
Flavour & Savour says
Glad to hear that you just used the vegetables you had on hand. And minimal dishes too! Thanks for letting me know!
Cheenne says
This sounds amazing! Waiting for mine to come out the oven now!
Flavour & Savour says
Thanks for stopping by! Hope you like it as much as we do!
Renee says
Did you cut the chicken into pieces?
Flavour & Savour says
Hi Renee, No. I used whole chicken thighs. However, if the thighs you are using are large, you might want to cut them so that they will cook faster and be done at the same time as the root vegetables. Great question!
Kim says
I’ve recently started doing Whole 30 and I was looking for some quick easy chicken dishes when I came across this recipe. I made it tonight and wow!! It’s so flavorful and not to mention easy. I made a few very minor changes based on the ingredients I had on hand but Whole 30 or not, this will definitely be a staple in my house! Thank you for sharing.
Flavour & Savour says
Hi Kim,
Thanks for letting me know how much you liked it! One of the great things about sheet pan dinners is that you can adjust them based on what’s available (or what is in your fridge!) Good luck with your Whole 30.
Marie Elene H. Flood says
Good afternoon,
Saw the reviews and thought that this would be a fun and delicious meal (less clean up an added bonus)
I didn’t have the chicken thighs so I opted for the boneless chicken breast. My vegetables that I shall try will be sweet potatoes, turnips, carrots, red onions, zucchini, new skin potatoes-should be interesting.
Thanks for the new ideas, will be making tonight
Flavour & Savour says
Great! Hope you like it, too. Boneless chicken breasts will cook faster than bone-in chicken thighs, so you may want to reduce the oven temperature to 400 F. Also, if you’re using skinless chicken breasts, be sure to baste them part way through to keep them moist. Thanks for commenting!
Mvie says
I plan on making this tonight. If I use bone in thighs what temp should I use?
Flavour & Savour says
That’s what I used, too. I baked them at 425°F as in the instructions. I’ve added a note to preheat the oven to make those instructions a little more clear. Hope you love this!
Mvie says
Thank you, much appreciated!😊
Donna Mitchell says
What about chicken legs? Do I need to adjust time or temp?
Flavour & Savour says
Hi Donna, Great idea to use chicken legs. They should take about the same time as bone-in thighs, depending on their size–about 30 minutes. Enjoy!
Ellie says
This dish is so simple and so delicious! It will be a regular on our table. Thank you so much.
Flavour & Savour says
Thanks so much for letting me know, Ellie! So glad you liked it as much as we do!
Tracey Welch says
I made the sheet pan chicken and harvest vegetable for neighbors. I was reluctant about using thighs and not breasts. After reading that question in the comments I went with thighs and am so glad I did. Guests loved it and had seconds. It has plenty of flavor and the crispy thighs were nice and moist. I will definately make it again. Think I’ll add more apple as one got a little lost. Am eager to toss some Brussels Sprouts on the pan next time. So simple and so good.
Flavour & Savour says
Thanks for letting me know, Tracey. You can’t go wrong with thighs! So glad you liked it!
JT says
I made this tonight and we enjoyed it very much. However my bacon did not crisp up and stayed undercooked. I took it out and cooked it in another pan. No one else has had this issue, so I wonder where I went wrong. All in all excellent dish. The chicken was tender and everything was delicious.
Flavour & Savour says
Hi JT,
I’m at a loss to explain why this happened. When I make this, I put the vegetables on the sheet pan first, and the bacon on top so that it’s not at risk of cooking in the steam from the veggies. That’s the only reason I can think of that might have prevented it from becoming crisp. Rescuing it by cooking in another pan was a good solution! I like my bacon well-cooked! Glad you liked this sheet pan dinner! Thanks for letting me know.
Catherine M says
Great recipe! I used squash, zucchini, carrots, parsnip, red onion, apple, and fresh garlic for my mix and doubled the sauce so I had enough to coat what ended up as two pans of the mix with chicken pieces. Cooked for about 45 mins. So yummy!
Flavour & Savour says
Wow! That sounds delicious. Thanks for sharing your adaptations!
Satisfied belly says
I have been doing the paleo diet for years now and this is the most delicious dish I have made. Wow, every bite was sooo good!
Flavour & Savour says
Thanks so much for letting me know. This one is a favourite in our home, too.
Beth Harris says
you don’t give measurements for the amount of vegetables. (Unless I just missed something in the directions?). I’m guessing 1 cup of veggies per serving?
Flavour & Savour says
Hi Beth,
Great question! I purposely left out the amounts to use so you could adapt it to your family’s tastes. Yes, 1 to 2 cups of veggies per serving would be good, and you can add more or less of what your family likes. Don’t leave out the apple–it’s surprisingly delicious in this recipe! Thanks for your question! Hope you like this recipe as much as my other readers do!
David Green says
Great recipe, my family and I loved it. Will be making this again.
Flavour & Savour says
Thanks David! Glad to hear that. It’s a favourite here, too!
Zarah says
Can you marinade the chicken for a few hours before cooking or does that give a negative effect?
Flavour & Savour says
Hi Zarah, Sure! That should be fine! Enjoy!
Paul says
I would like to make this recipe. 1 question though. Do you marinade room temperature or in the refrigerator?
Flavour & Savour says
Hi Paul, I suggest marinating chicken in the refrigerator. Hope you love this sheet pan meal!
Paul nakayama says
I just made this recipe tonight. I use some pumpkins and whole garlics. It came out wonderful. My wife said she’ll make this for her potluck for her office workers. So must’ve been good! Thank you for a nice dinner.
Flavour & Savour says
You’re welcome! Adding squash and garlic sounds delicious!
Denise says
I’ve made this 4 times! The family loves it. Thanks!
Laura says
Hi! How would the temp/time need to be adjusted for boneless thighs? I read through the comments but only saw alterations for chicken breasts and legs. Thanks so much!
Flavour & Savour says
Hi Laura,
Boneless thighs should take about the same time as boneless breasts. Cooking time will, of course, depend on the size of the chicken pieces. It’s always best to check the temperature with a meat thermometer. Thighs should be at least 165 degrees F. Enjoy!