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Sheet Pan Chicken and Roasted Harvest Vegetables

Name: Sheet Pan Chicken and Roasted Harvest Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8-9 chicken thighs (bone-in, skin-on); 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; 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

Published: Sep 3, 2019 · Modified: Oct 26, 2020 by Flavour & Savour · This post may contain Amazon affiliate links · This blog generates income via ads · 61 Comments

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Fresh herbs and smoky bacon flavour this healthy dinner of Sheet Pan Chicken and Roasted Harvest Vegetables. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in the oven about 30 minutes.

Sheet Pan Chicken with Roasted Harvest Vegetables topped with bacon and rosemary.

This sheet pan chicken dinner and roasted harvest vegetables looks like a hot mess, and that's exactly what it is!

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 about 30 minutes. The trick is to bake it at high heat and chop all the vegetables the same size.

A Rainbow of healthy vegetables

Roasted tiny potatoes, sweet potatoes, zucchini, shallots, and thick chunks of sweet apple make a beautiful coloured rainbow of harvest vegetables. I use chicken thighs for this tasty recipe and they become 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.

Overhead view of baked chicken with fall vegetables on a sheet pan.

Sheet pan dinners are so convenient! This one has become one of our favorite go-to weeknight dinners. It's so easy to prepare and there's only one pan to clean. Minimal prep, minimal clean-up!

Ready to begin? Here's what you'll need.

🛒 Ingredients for Sheet Pan Chicken and Roasted Harvest Vegetables

chicken thighs: bone-in, skin on
bacon: thick-cut, so it doesn't burn or become overly crisp
baby potatoes
sweet potatoes
zucchini
shallots: or onion
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

🔪 Instructions

You'll find complete step-by-step instructions in the recipe card below. Read through these helpful tips, first.

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.
Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.

🔁 Possible variations

You can easily substitute your favourite fall vegetables in this one-pan chicken dinner. For example, try

fingerling potatoes
butternut or acorn squash cubes
carrots
parsnips
white onions
red onions
beets
Brussels sprouts

Just make sure you cut them in uniform sizes so they will cook at the same rate.

You can also substitute boneless chicken breasts for the thighs. While they won't have as much flavour as thighs, some people prefer them. Be sure to brush them with a little oil, or baste them partway through cooking time to keep them moist.

As always, check their internal temperature with an instant-read meat thermometer. It should register 165°F.

Crispy chicken thighs baked with fall vegetables on a tray

And if you like easy sheet pan dinners or one-pan dinners . . .