The Best Delightful Autumn Harvest Sheet Pan Dinner Recipe

Welcome fall with this Delightful Autumn Harvest Sheet Pan Dinner, a cozy, one-pan meal packed with seasonal flavors. Featuring juicy chicken breast, roasted sweet potatoes, Brussels sprouts, red onions, apples, and warm herbs, this dish brings comfort and nutrition in every bite.

It’s a simple yet elegant meal perfect for busy weeknights or festive gatherings. With minimal prep and cleanup, it’s ideal for anyone looking to enjoy wholesome, homemade food without the hassle. As everything roasts together, the natural sweetness of maple syrup and the brightness of apple cider vinegar unite to create a flavorful, satisfying dish.

Whether you’re hosting friends or feeding the family, this harvest-inspired dinner is your go-to autumn recipe—hearty, healthy, and deliciously fuss-free.

Why You’ll Love This Autumn sheet pan dinner

There’s a lot to love about this easy autumn sheet pan dinner. It’s a complete meal with protein, vegetables, and natural sweetness all in one.

Simple Prep & Clean-Up: One pan means fewer dishes and more time to relax.

Seasonal & Nutritious: Loaded with fall produce like sweet potatoes, apples, and Brussels sprouts, plus lean chicken breast for balanced nutrition.

Delicious Flavor: A blend of herbs, maple syrup, and apple cider vinegar gives it that perfect sweet-savory autumn taste.

Flexible & Customizable: Swap veggies, use tofu or chickpeas for a vegetarian version, or add your own spices to make it your own.

Great for Meal Prep: Makes excellent leftovers and reheats beautifully.

This recipe is comfort food that’s good for you—perfect for enjoying the best of fall.

What You’ll Need

This sheet pan dinner keeps ingredients simple, fresh, and easy to find. Here’s everything you’ll need:

Protein

• 2 large boneless skinless chicken breasts (about 1.5 lbs), cut in half lengthwise

Vegetables & Fruit

• 2 medium sweet potatoes, peeled and cubed
• 2 cups Brussels sprouts, halved
• 1 large red onion, cut into wedges
• 2 medium apples (like Honeycrisp), cored and sliced

Seasoning & Extras

• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and black pepper, to taste

These ingredients create the perfect balance of sweet, savory, and tangy flavors while keeping the meal wholesome and alcohol-free.

How to Make Autumn sheet pan dinner

This recipe comes together in just a few simple steps:

1. Prep the Oven & Pan

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.

2. Prepare the Marinade

In a small bowl, whisk together:

• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 minced garlic cloves
• 1 teaspoon rosemary
• 1 teaspoon thyme
• Salt and pepper to taste

3. Arrange Ingredients

Place chicken breasts, sweet potatoes, Brussels sprouts, red onion, and apples on the sheet pan. Drizzle everything with the marinade and toss gently to coat. Spread into a single layer for even roasting.

4. Roast Everything

Bake for 25–30 minutes, flipping the chicken and stirring the veggies halfway through. Chicken should reach an internal temperature of 165°F (74°C), and vegetables should be tender and slightly caramelized.

5. Serve & Enjoy

Let it rest for 5 minutes, then plate your chicken and roasted veggies for a stunning, seasonal dinner ready in under an hour.

You Must Know

Here are a few key tips to help your sheet pan dinner turn out just right:

• Slice chicken evenly: Cutting breasts in half ensures even cooking.
• Pick firm apples: Use Honeycrisp or Fuji—they won’t turn mushy when roasted.
• Uniform veggie sizes: Keep cuts consistent so everything cooks evenly.
• Don’t overcrowd the pan: Spread everything out to allow proper roasting.
• Maple syrup swap: Honey works if you’re out of maple syrup.
• Use roasting-friendly veggies: Carrots, squash, or parsnips are great additions.

A little prep and planning go a long way toward better results.

Perfecting the Cooking Process

A few simple steps can take this dish from good to great:

• Roast hot: 425°F ensures caramelized veggies and juicy chicken.
• Flip halfway: Turn chicken and stir veggies around 15 minutes in.
• Check temperature: Chicken is ready at 165°F internally.
• Rest before slicing: Let it sit 5 minutes after baking to stay juicy.
• Add fresh herbs: Garnish with parsley or thyme for flavor and color.
• Use a quality pan: A rimmed metal sheet pan roasts better than glass.

These small techniques make a big difference in texture and taste.

Add Your Touch

This recipe is easy to customize based on your taste or what’s in your pantry:

• Make it vegetarian: Skip the chicken and add chickpeas or tofu cubes.
• Change the veggies: Swap in broccoli, cauliflower, or butternut squash.
• Try different seasonings: Add smoked paprika, cumin, or Italian herbs.
• Use chicken thighs: Prefer dark meat? Thighs stay juicy and flavorful.
• Make it spicy: Toss in red pepper flakes or a dash of chili powder.
• Add crunch: Top with toasted pecans or pumpkin seeds before serving.

Feel free to mix and match—this dish adapts easily to your flavor preferences.

Storing & Reheating

Got leftovers? Great! This dish stores and reheats beautifully:

Satisfy your cravings with this recipe.

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• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Freeze portions for up to 2 months. Best if chicken and veggies are separated.
• Reheat in oven: Warm at 350°F for 10–15 minutes until heated through.
• Microwave option: Reheat on a microwave-safe plate in 60–90 second bursts.
• Revive with freshness: Add a squeeze of lemon juice or fresh herbs when reheating to brighten the flavor.

This makes an excellent meal-prep option for busy weeks!

Chef’s Helpful Tips for Autumn sheet pan dinner

Here’s how to take your sheet pan dinner to the next level:

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• Preheat your pan: Place the empty sheet pan in the oven while it preheats for crispier veggies.
• Dry your ingredients: Pat chicken and veggies dry before tossing with oil to promote browning.
• Use fresh herbs last: Roast with dried herbs, but save fresh parsley or thyme for after baking.
• Balance flavors: A little acid like apple cider vinegar balances the sweetness of maple syrup and roasted apples.
• Don’t skip the stir: Stir veggies and flip chicken halfway for even cooking and color.

These small adjustments lead to tastier, more visually appealing results.

FAQ for Autumn sheet pan dinner

Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture.

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Can I use chicken thighs instead of breasts?
Absolutely! Boneless thighs are juicy and flavorful—just add 5–10 minutes to cook time.

Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free.

What apples work best?
Choose firm, crisp apples like Honeycrisp, Fuji, or Pink Lady for best texture when roasted.

Can I prep this ahead?
Yes. Chop veggies and marinate chicken a day ahead—just store them separately in the fridge.

How do I avoid soggy veggies?
Don’t overcrowd the pan, and dry everything well before roasting.

Conclusion

This Delightful Autumn Harvest Sheet Pan Dinner is everything you want in a fall meal—easy, flavorful, nourishing, and bursting with seasonal goodness. With just one pan and a handful of fresh ingredients, you can bring a comforting, colorful dinner to the table that everyone will enjoy. From the roasted sweet potatoes to the juicy chicken and crisp apples, every bite feels like autumn on a plate.

Whether you’re cooking for a busy weeknight, prepping for lunches, or hosting a cozy dinner with friends, this recipe checks every box. It’s healthy without being bland, hearty without being heavy, and flexible enough to suit different tastes and diets. Plus, the cleanup is a breeze, making it perfect for real life.

So grab your sheet pan, gather your favorite fall produce, and let the oven do the magic. Once you try it, this dish just might become a seasonal tradition in your kitchen.

Happy roasting!