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Autumn Sheet Pan Chicken Dinner

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Last Updated on October 12, 2020 by Lisa Johnson

This Autumn Sheet Pan Chicken Dinner is easy to prepare one-pan chicken and veggies meal that is packed full of warm, fall flavors. Nights are getting chilly, and sheet pan dinners warm up the kitchen and fill the house with amazing, spicy aromas!

a close-up image of spice rubbed chicken thighs surrounded by roasted potatoes and butternut squash on a metal sheet pan.

I considered going crazy and adding apple slices and chopped nuts, but ultimately decided to go with simplicity. You know what, it is perfect just the way it is!

ingredients to make autumn sheet pan chicken dinner include a bowl of fingerling potatoes, a blow of butternut squash cubes, a bowl of spices, bowl of olive oil and a plate with six chicken thighs.

All you need are simple ingredients

  • fingerling potatoes
  • butternut squash
  • chicken thighs
  • olive oil
  • paprika
  • garlic powder
  • onion powder
  • coriander
  • cinnamon
  • allspice
  • cayenne pepper
  • sea salt
  • ground black pepper
  • a baking sheet

How to make One-pan Chicken and Veggies

Preheat oven to 450 degrees.

Pat the chicken dry and place in a large bowl. Add two tablespoons of oil and toss to coat.

six chicken thighs in a glass bowl with a bowl of spice mix in the background.

Mix the paprika, coriander, garlic, onion, allspice, cinnamon, salt and pepper together in a small bowl. Remove one tablespoon of the spice mixture and set it aside.

a small white bowl with olive oil, a bowl with spices, and a smaller bowl with a tablespoon of the spice mixture.

Sprinkle two tablespoons of the mixture over the chicken and toss to thoroughly coat.

six chicken thighs tossed with spice mixture in a glass bowl.

Place the chicken thighs on a sheet pan. Add the squash cubes and fingerling potatoes to the bowl. Drizzle with one tablespoon of oil and toss to coat.

sliced fingerling potatoes and butternut squash cubes tossed with olive oil in a large glass bowl.

Add the remaining spice mixture and toss to coat. Pour the vegetables onto the baking sheet around the chicken thighs.

looking down on autumn sheet pan chicken dinner before it goes into the oven.

Place in the oven and roast until the chicken is cooked through and the vegetables are fork tender, about 25 minutes.

autumn spiced chicken thighs surrounded by roasted potatoes and butternut squash on a baking sheet.

Transfer to a serving platter and serve immediately.

autumn spiced chicken thighs and vegetables on a white platter sitting on a fall leaf printed towel.

Amazingly delicious!!

Tools used to create this recipe

More delicious sheet pan dinners

More delicious chicken thigh recipes

Enjoy!!

a close-up image of two chicken thighs surrounded by potatoes and squash cubes on a sheet pan.

Autumn Sheet Pan Chicken Dinner

This Autumn Sheet Pan Chicken Dinner is easy to prepare one-pan chicken and veggies meal that is packed full of warm, fall flavors!
4.50 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: sheet pan recipes, chicken thigh recipes, fall chicken thigh recipes
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 Servings
Calories: 614kcal
Author: Lisa Johnson

Equipment

  • Baking Sheet

Ingredients

  • 6 chicken thighs about 3 pounds, bone-in, skin-on
  • 3 tablespoons olive oil divided
  • 2 teaspoons paprika sweet or smoked
  • 1 teaspoon coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 pound fingerling potatoes sliced in half
  • 1 pound butternut squash cubes

Instructions

  • Preheat oven to 450 degrees.
  • Pat the chicken dry and place in a large bowl. Add two tablespoons of oil and toss to coat.
  • Mix the paprika, coriander, garlic, onion, allspice, cinnamon, salt and pepper together in a small bowl. Remove one tablespoon of the spice mixture and set it aside.
  • Sprinkle two tablespoons of the mixture over the chicken and toss to thoroughly coat.
  • Place the chicken thighs on a sheet pan. Add the squash cubes and fingerling potatoes to the bowl. Drizzle with one tablespoon of oil and toss to coat.
  • Add the remaining spice mixture and toss to coat. Pour the vegetables onto the baking sheet around the chicken thighs.
  • Place in the oven and roast until the chicken is cooked through and the vegetables are fork tender, about 25 minutes.
  • Transfer to a serving platter and serve immediately.

Nutrition

Calories: 614kcal | Carbohydrates: 36g | Protein: 31g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 166mg | Sodium: 726mg | Potassium: 1256mg | Fiber: 6g | Sugar: 4g | Vitamin A: 12731IU | Vitamin C: 46mg | Calcium: 90mg | Iron: 3mg

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One Comment

  1. I love a sheet pan dinner. You don’t end up with a big mess, and if you line the pan with foil or something, even the one pan cleans up quickly. Sort of a dump and go approach. So many meals work this way. Thanks for sharing with these autumn flavors:)

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