Nothing is easier than a one-pan, roasted meal that covers all your nutritional bases. For me, ease and simplicity are must-haves in the kitchen, in addition to great taste, of course. Try this autumn sheet pan dinner at your next family gathering.
This one came together on a whim as the weather began to cool and I got the hankering for fall food. I stared at the unthawing package of chicken breasts on my counter and had no idea what I was going to do with them for dinner that night. (Side note: This recipe came together before my vow to go vegetarian for the month of October!)
Fall Favorite Ingredients
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I quickly jotted down a list of my favorite fall/winter vegetables — potatoes, butternut squash, Brussels sprouts — popped open the laptop and went to work on developing the recipe. I love tart apples, so I threw them into the mix, as well as an onion, garlic, rosemary and bit of cinnamon.
The flavor of this sheet pan dinner evokes autumn and everything wonderful that goes along with it. I had four chicken breasts, so this became a dish for four. But there are enough veggies here that if you add another two breasts, you can easily serve six. Just make sure you use a baking sheet with an edge to contain all of the goodness. I use these mirrored stainless steel numbers from TeamFar.
If you’re looking for a healthy seasonal meal-prepping idea, this one is a winner, too. Lean protein, complex carbs and healthy fats round out the macronutrient profile.
Feel free to swap out veggies for your faves. Maybe sweet potatoes, cauliflower or pumpkin? My go-to balsamic reduction is Rachel Ray’s Balsamic Drizzle. The flavor is rich and always consistent.
I’m fairly certain this one-pan meal will be a staple at many dinner tables through fall and into the winter. Enjoy!
Autumn Sheet Pan Dinner
Autumn Sheet Pan Dinner
One pan, a handful of fresh vegetables, a sprinkle of spices and voila! Dinner is served.
- 4 chicken breasts (boneless, skinless)
- 2 cups red potatoes (cubed)
- 2 cups butternut squash (cubed)
- 1 pound Brussels sprouts (trimmed & halved)
- 1 medium Granny Smith apple (chopped)
- 1 medium onion (sliced)
- 1 tbsp fresh rosemary ((or 1 tsp. dried))
- 1/2 tsp. cinnamon
- salt and pepper (to taste)
- extra-virgin olive oil
- 1/3 cup balsamic vinegar reduction
- 1 clove garlic (minced)
- 2 tsp. raw honey
- 1 tbsp. fresh rosemary, chopped ((or 1 tsp. dried))
- 1/2 tsp. ground, black pepper
Marinate chicken by combining balsamic reduction, minced garlic, honey and chopped rosemary in a large zip-top bag. Add chicken breasts. Shake the bag to coat the chicken thoroughly. Refrigerate for 1 hour or all day.
Preheat oven to 425 degrees.
Arrange chopped veggies, chopped apple on a large, foil-lined, rimmed baking sheet. Sprinkle chopped garlic and rosemary on top.
Drizzle with olive oil. Sprinkle with salt and pepper.
Place marinated chicken breasts on top of the mixture and place in oven. Save remaining marinade.
Roast until chicken is cooked through (approx. 20-25 minutes). Remove chicken to a plate and cover to keep warm.
Drizzle veggies and apple mixture with remaining marinade and return pan to oven. Continue roasting until caramelized and tender (20-25 minutes).
Plate chicken and veggies. Enjoy!