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.
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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.
This sheet pan chicken looks like a hot mess, and that’s exactly what it is! Harvest vegetables, tossed on a sheet pan, drizzled with oil and herbs and topped with chicken and bacon. Believe it or not, it 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. Make sure you don’t slice the apples too thinly, or they’ll become too soft in the oven. I used chicken thighs for this tasty recipe and they were perfectly seasoned and juicy with crispy, nicely browned skin.
Roasted tiny potatoes, sweet potatoes, zucchini, shallots, and thick chunks of sweet apple made a beautiful coloured array of fall vegetables. We loved the contrast of salty bacon and the sweet Honeycrisp apples that we had picked up at the farm just down the road a few hours earlier.
You can easily substitute your favourite fall vegetables in this sheet pan chicken supper, 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. Use dense root vegetables if you’re using bone-in chicken as it takes longer to cook than boneless chicken. And if you like easy sheet pan dinners like this Sheet Pan Chicken, you may like this Maple Walnut Crusted Sheet Pan Halibut, or these Loaded Sheet Pan Nachos. Enjoy!
- 8-9 bone-in, skin-on chicken thighs
- 1/4 cup extra-virgin olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried red pepper flakes
- sea salt and pepper
- baby potatoes
- sweet potatoes
- shallots
- zucchini
- 1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
- fresh or dried thyme and rosemary
- sea salt and pepper
- 4 slices thick-cut bacon
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. Set aside.
- 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.
Kitchen Items I used to make Sheet Pan Chicken and Roasted Harvest Vegetables
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I’ve been really into sheet pan dinners lately, and this recipe is perfect for the last of my garden produce!
Me too! They’re so easy, it almost feels like cheating!
This looks so delicious! Will be making this soon! Love that it has apples!
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!
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.
Glad to hear that you just used the vegetables you had on hand. And minimal dishes too! Thanks for letting me know!
This sounds amazing! Waiting for mine to come out the oven now!
Thanks for stopping by! Hope you like it as much as we do!
Did you cut the chicken into pieces?
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!
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.
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.
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
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!
I plan on making this tonight. If I use bone in thighs what temp should I use?
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!
Thank you, much appreciated!😊