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.
Servings: 4
Calories: 970kcal
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.
Video
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
