Fall Veggie Chicken Sheet Pan DinnerJump to Recipe
Fall is my favorite season for so many things. It’s my favorite time of year to be outside with beautiful colors and crisp temperatures. It’s also my favorite holiday season (Halloween/Thanksgiving) and it’s my favorite time of year to be in the kitchen!
I just love the flavors and warming dishes that come along with the season.
The weather has really changed recently in Denver and I thought I’d kick off the fall cooking season with this easy Fall Veggie Chicken Sheet Pan Dinner.
It’s a full meal on its own, but you could also serve it with rice or something if you wanted to make it even heartier. The veggies are the real star here, believe it or not. They get slightly caramelized and are so delicious.
This is a great recipe to bring some fall flavors into your dinner routine. Easy to make and everything cooks at once!
- Preheat oven to 400 degrees F. Peel and cube sweet potato, cut brussels sprouts in half, and chop pepper and leek. Toss everything with 2 tablespoons of olive oil and 1/2 teaspoon kosher salt and half of the black pepper.
- Spread out veggies on a lightly oiled sheet pan.
- Nestle two large chicken breasts in the veggies. Drizzle with extra oil and season the chicken well with extra seasoned salt, kosher salt, and pepper on both sides. Also add in garlic cloves and rosemary for aromatics.
- Bake sheet pan for 30-35 minutes until chicken is cooked through and reaches 165 degrees F. in the thickest part and the veggies are soft and blistered in parts. You don’t need to stir the veggies during baking. Just let them go.
- Slice the chicken and serve with the veggies.
Fall Veggie Chicken Sheet Pan Dinner
Like I said, for me this sheet pan dinner is all about the veggies. I used a mix of sweet potatoes, yellow peppers, brussels sprouts, and leeks.
Keep the veggies in pretty big chunks so they don’t get too soggy while they roast. I just halve the sprouts and cut the potatoes into about 3/4-inch cubes.
Toss everything with a good glug of olive oil (officially a few tablespoons) and big pinches of salt, pepper, and a little seasoned salt.
The seasoned salt is kind of my secret weapon in this sheet pan dinner. It brings everything together and rounds out the flavors. Use it liberally.
Before baking, nestle in a few chicken breasts along with some aromatics like garlic and rosemary.
The cooking part is the easiest part. Stick it in a 350 degrees F. oven for about 30-35 minutes. Don’t stir anything or worry about it.
The only thing you need to check on the sheet pan is the chicken. Rather than cutting into it, I’d recommend using a meat thermometer to test for doneness. It should register 165 degrees F. in the thickest part of the chicken.
Let the chicken rest for a few minutes before slicing and serving. It should be super juicy and delicious.
Betsy and I loved this dinner but I was also surprised at how much my kiddos loved it. Believe it or not, I even got Theo to try some Brussels Sprouts by teaching him how to peel off the leaves and eat them. Make it a game and it works, right?!
Not much more to this recipe. It’s a simple one, but definitely a keeper and a great way to ring in chilly temps.