One Pan Autumn Chicken Dinner (Air Fryer or Oven)
, Published Nov 09, 2025
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Autumn Chicken Dinner with juicy thighs, potatoes, apples and carrots in a maple-mustard marinade. Roast in the oven or the air fryer for a wholesome, cozy one pan meal!
This is fall on a tray (or basket). Chicken thighs marinate in a tangy-sweet mix of olive oil, lemon, apple cider vinegar, maple, wholegrain mustard, thyme and paprika, then roast with potatoes, sweet potatoes, carrots, shallots and apples.
Make it on a sheet pan or the air fryer – either way you get bronzed chicken, jammy shallots and caramelized edges on every bite.
Here’s What You’ll Need
This one pan dinner riffs on classic honey-mustard roast chicken and the sheet-pan supper trend, with autumn produce – potatoes, sweet potatoes, carrots, shallots and apples. Maple syrup brings a seasonal sweetness that balances mustard’s bite and cider vinegar’s tang, while paprika and red pepper flakes add warmth without heavy spice.
- Chicken thighs (skinless, boneless): Extra juicy tender chicken that doesn’t dry up when roasting. You can also use bone-in, skin-on chicken thighs if you like.
- Marinade: Olive oil, lemon juice, apple cider vinegar, maple, wholegrain mustard, dried thyme, garlic powder, minced garlic, paprika, red pepper flakes, salt & pepper.
- Potatoes & sweet potatoes: Creamy centers, crispy edges. Make sure to cut to similar size so they cook evenly.
- Carrots & shallots: Natural sweetness that roasts into jammy, golden nubbins.
- Apples: Choose a firm, crisp variety such as Fuji or Braeburn.
- Rosemary and sage: Woody, resinous perfume = unmistakably autumn.
How to Make This One Pan Autumn Chicken Dinner Recipe
Marinate the chicken
- Place all the marinade ingredients in a jar and mix well (I used a coffee frother to emulsify). Score the chicken thighs, place in bowl or a large sealable bag and add half of the marinade. Cover the chicken with the marinade and set aside for 30 minutes or while you prep the vegetables.
Roast in the oven
- Preheat oven to 400°F (200°C). Spread the vegetables and apples in an even layer on a large rimmed baking sheet. Add remaining marinade and toss to combine.
- Add the chicken thighs on top and roast for 30-35 minutes or until the chicken registers 165°F (75°C) on a meat thermometer. Check the vegetables are tender – if not. continue to roast for a bit longer without the chicken.
- Taste and adjust the seasoning as needed. Garnish with rosemary and sage, plate up and serve.
Air Fryer Instructions
Please note I used an XL Megazone Air Fryer – the recipe needs to be halved or cooked in batches if using a smaller model.
- Preheat the air fryer to 400°F (200°C). Spread the vegetables and apples in a single layer in the basket of the air fryer, drizzle generously with marinade and toss to combine. Roast for 15 minutes, shaking the basket halfway through.
- Reduce the temperature to 350°F (180°C) and place the chickens in the basket. Cook for 30 minutes or until the chicken registers 165°F (75°C) on a meat thermometer. Check the vegetables are tender – if not, continue to roast for a bit longer without the chicken.
Recipe Notes
- Leftovers: Cool, then refrigerate in airtight containers up to 3-4 days. To reheat, pop in the fryer at 350°F (180°C) for 4–6 minutes, or in the oven at 350°F (180°C) for10–12 minutes.
- Variations: Most vegetables work in this sheet pan dinner – parsnips, squash, sprouts, pumpkin and so on!
- Top tip: Make sure to spread the ingredients in a single layer, otherwise they won’t cook at the same rate.
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One Pan Autumn Chicken Dinner
Fall in one pan! This easy dish riffs on classic honey-mustard roast chicken and the sheet-pan supper trend, with autumn produce—potatoes, sweet potatoes, carrots, shallots and apples.
Video
Ingredients
For the marinade
- 4 tbsp olive oil
- 3 tbsp maple syrup
- 2 tbsp lemon juice
- ½ tbsp apple cider vinegar
- 1 tbsp wholegrain mustard
- 1 tsp dried thyme or Italian seasoning
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp sweet paprika
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 2 cloves garlic , minced
Ingredients
- 8 chicken thighs , skinless and boneless
- 4 large shallots or 1 red onion, quartered
- 2 large russet potatoes (Maris Piper) cubed
- 1 large sweet potato , cubed
- 3 large carrots , sliced or 7oz (200g) baby carrots left whole
- 2 crisp apples , cored and cut into wedges
- 2 sprigs fresh rosemary stripped , to garnish
- 6 leaves sage chopped, to garnish
- 1 tbsp chopped parsley to garnish
- Salt and freshly ground black pepper
Instructions
- Place all the marinade ingredients in a jar and mix well (I used a coffee frother). Score the chicken thighs, place in bowl or a large sealable bag and add half of the marinade. Cover the chicken with the marinade and set aside for 30 minutes or while you prep the vegetables.4 tbsp olive oil, 3 tbsp maple syrup, 2 tbsp lemon juice, ½ tbsp apple cider vinegar, 1 tbsp wholegrain mustard, 1 tsp dried thyme, 1 tsp sea salt, 1 tsp garlic powder, 1 tsp sweet paprika, ½ tsp black pepper, ¼ tsp red pepper flakes, 2 cloves garlic, 8 chicken thighs
Oven Cooking Instructions
- Preheat oven to 400°F (200°C). Spread the vegetables and apples in an even layer on a large rimmed baking sheet. Add remaining marinade and toss to combine.4 large shallots , 2 large russet potatoes, 1 large sweet potato, 3 large carrots, 2 crisp apples
- Add the chicken thighs on top and roast for 30-35 minutes or until the chicken registers 165°F (75°C) on a meat thermometer. Check the vegetables are tender – if not. continue to roast for a bit longer without the chicken.
- Check and adjust the seasoning as needed. Garnish with chopped fresh herbs, plate up and serve.2 sprigs fresh rosemary, 6 leaves sage , Salt and freshly ground black pepper, 1 tbsp chopped parsley
Air Fryer Instructions
- (Please note I used an XL Megazone Air Fryer – the recipe needs to be halved or cooked in batches if using a smaller model).
- Preheat the air fryer to 400°F (200°C). Spread the vegetables and apples in a single layer in the basket of the air fryer. Drizzle with marinade and toss to combine. Roast for 15 minutes, shaking the basket halfway through.
- Reduce the temperature to 350°F (180°C) and place the chickens in the basket. Cook for 30 minutes or until the chicken r until the chicken registers 165°F (75°C) on a meat thermometer. Check the vegetables are tender – if not. continue to roast for a bit longer without the chicken.
- Check and adjust the seasoning as needed. Garnish with chopped fresh herbs, plate up and serve.
Notes
- Leftovers: Cool, then refrigerate in airtight containers up to 3-4 days. To reheat, pop in the fryer at 350°F (180°C) for 4–6 minutes, or in the oven at 350°F (180°C) for10–12 minutes.
- Variations: Most vegetables work in this sheet pan dinner – parsnips, squash, sprouts, pumpkin and so on!
- Top tip: Make sure to spread the ingredients in a single layer, otherwise they won’t cook at the same rate.
- You can use skin-on and bone-in chicken thighs if you like, adjusting the cooking time as needed.
Nutrition
Calories: 970kcal | Carbohydrates: 88g | Protein: 44g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 908mg | Potassium: 1948mg | Fiber: 10g | Sugar: 28g | Vitamin A: 21607IU | Vitamin C: 23mg | Calcium: 131mg | Iron: 5mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
