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Harvest Chicken Sheet Pan Dinner Recipe

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4 from 12 reviews

This Harvest Chicken Sheet Pan Dinner is a wholesome, flavorful, and easy-to-make meal featuring marinated bone-in, skin-on chicken thighs roasted alongside a colorful medley of sweet potatoes, apples, Brussels sprouts, and red onions. Enhanced with fresh herbs and a touch of maple syrup, this dish offers a perfect balance of savory and sweet, ideal for a cozy family dinner.

Ingredients

Chicken Marinade

  • 2 pounds bone-in, skin-on chicken thighs (4–6 thighs depending on size)
  • 2 tablespoons olive oil (divided)
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh parsley, minced
  • Kosher salt and freshly ground black pepper

Vegetables & Fruits

  • 1 sweet potato, peeled and diced
  • 2 apples, cut into large slices
  • 1 pound Brussels sprouts, cut in half
  • 1 red onion, cut into wedges

Finishing Touch

  • 2 tablespoons pure maple syrup

Instructions

  1. Prepare the marinade: Preheat your oven to 425°F (220°C). In a large gallon-size plastic bag, combine the chicken thighs with 2 tablespoons of olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, apple cider vinegar, minced garlic, sage, rosemary, and parsley. Seal the bag and gently massage the marinade into the chicken. Set aside to marinate while preparing the vegetables.
  2. Prep vegetables and fruits: Peel and dice the sweet potato. Cut the apples into large slices, halve the Brussels sprouts, and wedge the red onion. Place all the vegetables and fruits on a large sheet pan, drizzle with the remaining tablespoon of olive oil, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss to coat evenly.
  3. Arrange chicken and add maple syrup: Remove the chicken from the marinade bag and place the thighs evenly over the vegetables on the sheet pan. Brush the top of each chicken thigh generously with pure maple syrup for a touch of sweetness and to enhance caramelization during roasting.
  4. Roast and broil: Roast the entire sheet pan in the preheated oven for about 35 minutes, or until the vegetables are tender and the chicken thighs reach an internal temperature of 165°F (74°C) on an instant-read thermometer. For extra crispiness and a golden finish on the chicken skin, broil the sheet pan for an additional 3 to 5 minutes, keeping a close eye to avoid burning.

Notes

  • Bone-in, skin-on chicken thighs add flavor and juiciness; you can substitute with boneless if preferred but adjust cooking time accordingly.
  • Use an instant-read thermometer to ensure chicken is safely cooked through.
  • If unable to broil, increase oven temperature for the last 5 minutes to crisp the skin, watching carefully.
  • Feel free to swap or add other root vegetables like carrots or parsnips.
  • This recipe pairs well with a simple side of steamed greens or a fresh green salad.

Find it online: https://lauracooks.com/harvest-chicken-sheet-pan-dinner-recipe/