Everybody – you, us, pretty much every single person we’ve talked to recently – is into two things in particular right now: the tastes of fall (naturally enough!) and sheet pan suppers. So it just makes sense to put the two together in one of the easiest, most autumnal dinners ever: One-Pan Harvest Chicken! This delicious combination of all the best fall fruit and veggies – sweet potato, Brussels sprouts, shallots, and apples – topped with bacon AND a perfectly-seasoned chicken is a fantastic way to get a healthy meal on the table this autumn without wasting your precious hours cleaning up. Watch us make it, then read on for the recipe so you can add it to your dinner rotation!

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Serves 4 to 5
Prep Time: 10 minutes
Total Time: 45 minutes


  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 1-½ tablespoons rosemary, minced
  • 1-½ tablespoons thyme, minced
  • 1-½ tablespoons oregano, minced
  • ¼ teaspoon chili flakes
  • Salt and pepper, to taste
  • 4 to 5 bone-in, skin-on chicken thighs
  • 1 large sweet potato, diced into ¾-inch pieces
  • 1 pound Brussels sprouts, cleaned and cut in half
  • 2 Gala apples, cored and sliced into ¾-inch pieces
  • 2 shallots, peeled and sliced into ¼-inch pieces
  • 5 pieces sliced smoked bacon, chopped into ½-inch pieces


  1. Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
  2. In a small bowl, combine the olive oil, garlic, lemon juice, minced herbs, and chili flakes. Season with salt and pepper, and mix well. Reserve 2 tablespoons.
  3. Add the chicken thighs to a resealable gallon-sized plastic bag. (If you prefer, you can also use a large bowl.) Add the remaining herb mixture and massage evenly over the chicken. Set aside.
  4. Add the sweet potatoes, Brussels sprouts, apples, and shallots to a sheet pan. Drizzle the vegetables with olive oil and season with salt and pepper. Sprinkle the chopped bacon over the vegetables and place the chicken thighs, evenly spaced, on top.
    Sheet pan of chicken, sweet potato, brussels sprouts, apples and baconTipHero
  5. Bake for 30 minutes, until an instant read thermometer reads 165 degrees Fahrenheit (75 degrees Celsius).
    Baked harvest vegetables and chicken on sheet panTipHero
  6. For extra crispy skin, increase the oven temperature to broil. Broil the chicken for 3 to 5 minutes, until the chicken skin is golden and crispy.
  7. Brush the reserved 2 tablespoons of the herb mixture over the top of each chicken thigh before serving.
One-pan harvest chicken on white plateTipHero

So good! All of the flavors of the different vegetables and the herb chicken come together so well when you cook them together on the sheet pan. The fact that it also makes it so much easier both to make and to clean-up? A wonderful bonus!

We never get tired of figuring out ways to make our favorite dishes into one-pan suppers – remember our Fajita Flank Steak? – but this one’s particularly delightful. What do you think of it? Will you give it a try? What other fall vegetables or meats do you think would work well with this recipe? Tell us if you give it a try and how it turns out for you!

Recipe adapted from Cooking Classy