Cozy Autumn One-Pan Chicken

Tis the season to make cozy meals… 

Fall evenings often bring cooler temperatures, making warm and hearty meals especially appealing. One-pan chicken thighs can be roasted or cooked with a variety of comforting ingredients that evoke a sense of warmth and coziness. One-pan chicken thighs are a comforting and convenient dish that combines the rich flavours of roasted chicken thighs with a variety of complementary ingredients, all cooked in a single pan!

Cozy Autumn One-Pan, Herb Roasted Chicken Thighs


  • 5 bone-in, skin-on chicken thighs
  • 4 tbsp olive oil, divided
  • 1 1/2 tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme, sage and rosemary, minced
  • Salt and freshly ground black pepper to taste
  • 1 large sweet potato (about 16 oz) chopped into 3/4-inch cubes
  • 1 lb brussels sprouts, sliced into halves
  • 2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces
  • 2 tbsp chopped parsley, for garnish (optional, but highly suggested!)


  • Preheat the Oven: Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). This high temperature will help achieve crispy skin on the chicken.
  • Marinate the Chicken: In a gallon-sized resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, and fresh herbs. Season the chicken thighs with salt and pepper, then add them to the bag. Seal the bag and massage the mixture over the chicken, ensuring an even distribution of herbs. Set aside to marinate while you prepare the vegetables.
  • Prepare the Vegetables: On an 18 by 13-inch rimmed baking sheet, place the chopped sweet potato, halved Brussels sprouts, apple slices, and sliced shallots. Drizzle with the remaining 2 tablespoons of olive oil and toss to evenly coat. Season with salt and pepper to taste. Spread the vegetables and apples into an even layer on the baking sheet.
  • Arrange the Chicken and Bacon: Remove the marinated chicken thighs from the bag, allowing any excess marinade to drip off. Place the chicken thighs on top of the vegetable and apple mixture. Separate any pieces of bacon that may be stuck together, then sprinkle the bacon evenly over the vegetables and chicken.
  • Roast in the Oven: Roast the pan in the preheated oven for about 30-35 minutes or until the chicken and vegetables are golden brown. If you desire a crispier skin on the chicken, you can broil it during the last few minutes of cooking. Keep an eye on it to prevent burning.
  • Garnish and Serve: Once the dish is cooked to perfection, remove it from the oven. If desired, garnish with chopped parsley for a burst of color and flavor. Serve the one-pan herb-roasted chicken thighs immediately while still warm.
  • Enjoy your delicious, one-pan meal that’s bursting with flavors and textures!

To make a one-pan chicken thigh dish for a fall evening, simply preheat your oven, prepare your chosen ingredients, season everything well, and roast until the chicken is cooked through and the vegetables are tender. The result is a delicious, comforting meal that captures the essence of autumn and warms your soul on a cool fall evening. Whether you prefer a Mediterranean-inspired dish with olives and tomatoes, a cozy stew with apples and cider, or a spicy Southwestern twist with chili and cumin, you can customize this recipe to whatever your heart desires.