Tender, juicy chicken pieces paired with crunchy autumn vegetables, all seasoned in a savory Mediterranean herbs blend. This sheet pan Mediterranean-style autumn chicken is the perfect dinner for busy weeknights. Made with in-season produce and cooked in one pan, it comes together with 10 minutes of prep time.
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This sheet pan autumn chicken comes together with minimal effort, making it perfect for busy nights. With a prep time of just ten minutes, you can sit back and relax, knowing dinner will be ready and on the table in under one hour.
And because you partially cook the vegetables before placing the chicken chunks, you end up with juicy pieces in every bite. Plus, being cooked in the same pan means that the natural flavor of carrots, parsnips, and Brussels meld into the chicken as it cooks.
The dish is comforting and full of fall flavors but doesn’t leave you feeling heavy. It’s healthy comfort food… made in a pinch!
Why this recipe works
You’ll fall in love with this sheet pan autumn chicken because it’s so simple. This dinner recipe is:
- Easy to make with just 10 minutes of prep
- Delicious with tender pieces of chicken
- Budget-friendly as you use seasonal produce
- Minimally seasoned, so there’s room for tweaking as per your preference
- Made all on one pan, so cleanup is swift.
Ingredients to use for this recipe
The recipe card below will show a complete list of ingredients.
However, this sheet pan dinner works really well because it uses seasonal vegetables. This means you can use what you have on hand to some extent!
Extra virgin olive oil – Except for its well-known healthy benefits, extra virgin olive oil gives the sheet pan autumn chicken the best flavor.
Vegetables – carrots, red onion, Brussels sprouts, red potatoes, and parsnips cut into one-inch pieces so that they cook evenly.
Seasonings – the blend of dried oregano, rosemary, thyme, basil, and garlic powder adds a bright, savory, comforting feel to the dinner.
Salt and pepper to taste.
Boneless, skinless chicken breasts – cut these into 2-inch pieces so that they cook quickly but maintain their juicy flavor.
The recipe card below shows a complete printable recipe and the measurements.
How To Make The Sheet Pan Autumn Chicken
Preheat the oven to 400ºF degrees.
Combine the carrots, Brussels sprouts, potatoes, parsnips, and onion in a large bowl. Drizzle with olive oil and toss well.
Mix the oregano, rosemary, thyme, basil, garlic powder, salt, and pepper together to create a blend.
Sprinkle some of the seasoning over the vegetable and toss well to distribute.
Place the vegetables on a prepared baking sheet in a single layer.
Bake for 20 minutes before removing and flipping the vegetables.
Meanwhile, add the chicken in the remaining olive oil and seasoning blend in a bowl. Toss to coat.
Add the chicken over the vegetables on the baking sheet and continue cooking for another 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender. Use an instant-read thermometer to test for doneness. The chicken is ready when its temperature has reached 165°F.
Variations
The best part about a sheet pan dinner is that they’re easy to customize based on what you have at hand.
Interchange the vegetables based on what you enjoy and have. Sweet potatoes, chunks of squash, or even larger chunks of cauliflower will work.
However, note that if you opt for beets, they give the rest of the dinner a pink tinge as they tend to “bleed” on the pan.
Adjust the seasoning as per your preference. Add more garlic powder or a dash of red pepper flakes for a spicy kick if you enjoy it.
Skinless breasts work best for this recipe. However, chicken thighs can also work. You may need to adjust the cooking times and know that they will release double the juices.
Drizzle with some freshly squeezed lemon to brighten up the flavors of the dish.
What To Serve With Sheet Pan Autumn Chicken
This sheet pan dinner is a meal all on its own, so there’s nothing extra you need to make with it.
Notes And Cooking Tips
Use an instant-read thermometer to test for the doneness of the chicken. The chicken is ready when its temperature has reached 165°F.
Try chopping the vegetables so they’re roughly the same size (about one inch). This way, they all cook evenly and become tender around the same time.
You put the chicken onto the pan after pre-cooking the vegetables so that the chicken doesn’t dry out. Root vegetables take longer to cook, and adding the chicken a bit later makes it tender, juicy, and delicious.
Keep clean up easy, and either line your cooking sheet with parchment paper or aluminum foil. Make sure it covers all sides, as the chicken will release a bit of juice.
Storing Leftovers
This sheet pan autumn chicken is a great way to meal prep and have a tasty lunch the next day!
Store leftovers in an airtight container in the fridge. Stored like this, it will last 3-4 days.
Reheat it in the microwave in small intervals or in the oven on low.
This chicken dinner also tastes delicious, mixed into a salad the next day!
More Easy Chicken Dinner Recipes
Sheet pan roasted chicken thighs and vegetables
One-skillet chicken and spinach orzotto
Easy shawarma spiced chicken
Greek chicken souvlaki
Roasted chicken with rosemary and lemon
Chicken with Green Olives and Capers
Chicken Provençal with Tomatoes and Olives
If you don’t recognize a tool or skill I mention, look it up in the Cooking Terms Glossary for more information.
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The Best Sheet Pan Autumn Chicken Dinner
Ingredients
- 3 medium carrots cut into 1-inch pieces
- 1 lb Brussels sprouts halved
- 4 red potatoes cubed into 1-inch pieces
- 3 medium parsnips cut into 1-inch pieces
- 1 red onion cut into wedges
- ⅓ cup extra virgin olive oil divided
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp garlic powder
- Sea salt and freshly ground black pepper to taste
- 4 boneless, skinless chicken breasts cubed into 2-inch pieces
Instructions
- Preheat the oven to 400ºF. Line a large, rimmed baking sheet with parchment paper.
- In a large bowl, combine the carrots, Brussels sprouts, potatoes, parsnips, and onion. Drizzle with 4 tablespoons of olive oil and toss well to coat the vegetables evenly.
- Mix the oregano, rosemary, thyme, basil, garlic powder, salt, and pepper in a small bowl, to create a blend. Sprinkle about 3 tablespoons of the seasoning blend over the vegetable and toss well to distribute the seasonings evenly.
- Place the vegetables on the prepared baking sheet in a single layer.
- Bake the vegetables for 20 minutes. Remove the baking sheet from the oven and flip the vegetables.
- Meanwhile, in a bowl, toss the chicken in the remaining olive oil. Add the remaining seasoning blend and toss to coat.
- Place the chicken pieces over the vegetables on the baking sheet.
- Return the baking sheet to the oven and continue cooking for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender. Use an instant-read thermometer to test for doneness. The chicken is ready when its temperature has reached 165°F.
Notes
- Use an instant-read thermometer to test for the doneness of the chicken. The chicken is ready when its temperature has reached 165°F.
- Try to chop the vegetables so that they’re roughly the same size (about one inch). This way, they all cook evenly and become tender around the same time.
- The reason that you put the chicken onto the pan after pre-cooking the vegetables is so that the chicken doesn’t dry out. Root vegetables take longer to cook and adding the chicken a bit later allows it to remain tender, juicy, and delicious.
- Keep clean up easy and either line your cooking sheet with parchment paper or aluminum foil. Make sure it covers all sides as the chicken will release a bit of juice.
- This sheet pan autumn chicken is a great way to meal prep and have a tasty lunch the next day!
- Store leftovers in an airtight container in the fridge. Stored like this, it will last 3-4 days.
- Reheat it in the microwave in small intervals or in the oven on low.
- This chicken dinner also tastes delicious, mixed into a salad the next day!
Nutrition
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although eatmediterraneanfood.com attempts to provide accurate nutritional information, these figures are only estimates.
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