Looking for easy weeknight fall dinners that are both comforting and nutritious? Look no further! This One-Pan Harvest Chicken and Veggies recipe is a simple, delicious solution for busy evenings. It’s packed with seasonal flavors, requires minimal cleanup, and comes together in under an hour. Get ready to transform your weeknight dinner routine!
What is One-Pan Harvest Chicken and Veggies?
One-Pan Harvest Chicken and Veggies is exactly what it sounds like: a complete and satisfying meal cooked entirely on one sheet pan. This recipe combines tender chicken thighs with the warmth of autumn vegetables like sweet potatoes, Brussels sprouts, and apples. Seasoned with a blend of herbs and spices, it creates a symphony of flavors in every bite.
It’s a fantastic way to enjoy seasonal produce without spending hours in the kitchen. Plus, the one-pan aspect means less time scrubbing dishes and more time enjoying your delicious, healthy meal. Ready to embrace the flavors of fall with this simple yet satisfying dish? Give it a try tonight!
Key Ingredients for One-Pan Harvest Chicken and Veggies:
- 1.5 lbs Boneless, Skinless Chicken Thighs: Choose thighs for their higher fat content, which keeps them moist and tender during roasting. Pat them dry before seasoning.
- 1 lb Sweet Potatoes: Peeled and cubed into 1-inch pieces to ensure even cooking.
- 1 lb Brussels Sprouts: Halved or quartered, depending on size. Remove any loose or yellowing outer leaves.
- 2 Medium Apples: Such as Honeycrisp or Gala, cored and chopped into 1-inch pieces. They add a touch of sweetness and crispness.
- 3 Tablespoons Olive Oil: Use a good quality olive oil for the best flavor and browning.
- 2 Tablespoons Maple Syrup: (Optional, for extra sweetness) Adds a touch of fall flavor and helps with caramelization.
- 2 Cloves Garlic: Minced, for a savory depth.
- 1 Tablespoon Fresh Thyme Leaves: Or 1 teaspoon dried thyme. Thyme adds an earthy, aromatic flavor.
- 1 Teaspoon Rosemary: Freshly chopped, or ½ teaspoon dried. Rosemary complements the other herbs and enhances the savory notes.
- 1/2 Teaspoon Smoked Paprika: Adds a smoky depth of flavor. Regular paprika can be substituted.
- Salt and Black Pepper: To taste. Be generous with the seasoning!
- Optional Garnish: Fresh parsley, chopped nuts (pecans or walnuts), or a squeeze of lemon juice.
How to Make One-Pan Harvest Chicken and Veggies:
This One-Pan Harvest Chicken and Veggies is an incredibly easy dish, perfect for busy weeknights. Simply toss the chicken and vegetables with olive oil, herbs, and spices, spread them out on a sheet pan, and roast until everything is cooked through and beautifully browned. The total preparation time is about 15 minutes, and the cooking time is around 35-40 minutes. The result is a flavorful and satisfying meal that’s both healthy and delicious.
Step-by-Step Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. This helps them brown better. In a large bowl, toss the chicken with 1 tablespoon of olive oil, 1 teaspoon of thyme, ½ teaspoon of rosemary, ½ teaspoon of smoked paprika, salt, and pepper. Make sure the chicken is evenly coated with the seasoning.
- Prepare the Vegetables: In the same bowl (or a separate one), toss the sweet potatoes and Brussels sprouts with the remaining 2 tablespoons of olive oil, minced garlic, salt, and pepper. Ensure the vegetables are well coated.
- Arrange on Sheet Pan: Spread the sweet potatoes and Brussels sprouts evenly on a large baking sheet, ensuring they are in a single layer. This promotes even cooking and browning. Place the seasoned chicken thighs on top of the vegetables, distributing them evenly.
- Add Apples and Maple Syrup (Optional): Scatter the chopped apples around the chicken and vegetables on the sheet pan. If using maple syrup, drizzle it evenly over the entire pan.
- Roast: Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C). Halfway through cooking, you may want to toss the vegetables to ensure even browning.
- Check for Doneness: Test the sweet potatoes and Brussels sprouts for tenderness with a fork. If the chicken is browning too quickly, you can loosely tent the pan with foil.
- Rest and Garnish: Once cooked, remove the sheet pan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh parsley, chopped nuts, or a squeeze of lemon juice, if desired.
Why You’ll Love This One-Pan Harvest Chicken and Veggies:
This recipe is a true winner because of its simplicity and maximum flavor payoff. The combination of savory chicken, sweet root vegetables, and juicy apples creates a delightful taste experience. Home cooking often scares people because of the expense and hassle involved, but this dish is incredibly budget-friendly, utilizing seasonal produce and affordable chicken thighs. Compared to a similar recipe like a roasted chicken with stuffing, this one-pan method is much easier and faster to prepare. The star is the incredible flavor from the combination of herbs and spices.
The smoked paprika gives a wonderful smoky depth, while the thyme and rosemary add an earthy aroma that perfectly complements the fall flavors. The slighty sweetness of the maple syrup (optional) adds an extra layer of flavor making this sheet pan dinner a true weeknight treat. Ready to revolutionize your easy weeknight meals? Try this recipe and discover how easy it is to create a healthy, delicious, and affordable dinner at home!
What to Serve One-Pan Harvest Chicken and Veggies With:
This One-Pan Harvest Chicken and Veggies is a complete meal on its own, but you can enhance the dining experience with a few complementary sides:
- Quinoa or Rice: A simple side of quinoa or brown rice will soak up the flavorful pan juices.
- Green Salad: A fresh green salad with a light vinaigrette adds a refreshing contrast to the richness of the roasted vegetables and chicken.
- Crusty Bread: Serve with crusty bread for dipping into the delicious pan sauce.
Top Tips for Perfecting One-Pan Harvest Chicken and Veggies:
- Don’t overcrowd the pan: Make sure everything is in a single layer to ensure even cooking and browning. If necessary, use two sheet pans.
- Cut vegetables to a uniform size: This helps them cook at the same rate.
- Use an instant-read thermometer: To ensure the chicken is cooked through, insert an instant-read thermometer into the thickest part of the thigh. It should read 165°F (74°C).
- Adjust seasoning to your taste: Feel free to experiment with different herbs and spices. For a spicier kick, add a pinch of red pepper flakes.
- Substitute vegetables: If you don’t like sweet potatoes or Brussels sprouts, you can substitute them with other fall favorites like butternut squash, carrots, or parsnips.
- Use bone-in, skin-on chicken: If you prefer, you can use bone-in, skin-on chicken thighs. Just increase the cooking time by about 10-15 minutes. Make sure the skin is crispy by broiling for the last few minutes of cooking.
5 Facts About One-Pan Harvest Chicken and Veggies:
- This recipe is naturally gluten-free and dairy-free, making it suitable for many dietary restrictions.
- It’s a great way to use up leftover vegetables that are nearing their expiration date.
- The one-pan method minimizes cleanup, saving you time and effort in the kitchen.
- The combination of protein, fiber, and healthy fats makes it a nutritious and satisfying meal.
- This recipe can be easily customized to suit your preferences and dietary needs.
Storing and Reheating Tips:
Storing: Let the One-Pan Harvest Chicken and Veggies cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Reheating: You can reheat the dish in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, you can microwave it in 1-2 minute intervals, stirring occasionally, until heated through.
Freezing: For longer storage, you can freeze the leftovers. Spread the cooled One-Pan Harvest Chicken and Veggies in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer the frozen pieces to a freezer-safe bag or container. This prevents them from sticking together. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating as described above.
Final Thoughts:
This One-Pan Harvest Chicken and Veggies is the perfect solution for those seeking easy weeknight fall dinners. It’s simple to prepare, packed with seasonal flavors, and requires minimal cleanup. By following these tips and instructions, you’ll be able to create a delicious and satisfying meal that the whole family will love. Enjoy the warmth and flavors of fall with this effortless and nutritious dish!
try also : Easy Pumpkin Dump Cake Recipe and find more in pinterest
One-Pan Harvest Chicken and Veggies FAQs:
Q: Can I use chicken breasts instead of thighs?
A: Yes, you can, but chicken breasts tend to dry out more easily. If using chicken breasts, consider pounding them to an even thickness and reducing the cooking time slightly.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other fall vegetables like butternut squash, carrots, parsnips, or even red onion.
Q: Can I use dried herbs instead of fresh?
A: Yes, you can. Use about 1 teaspoon of dried thyme and ½ teaspoon of dried rosemary as a substitute for the fresh herbs.
Q: Is it necessary to use maple syrup?
A: No, it’s optional. The maple syrup adds a touch of sweetness and helps with caramelization, but the recipe is still delicious without it. You can use honey as a substitute.
Q: Can I make this ahead of time?
A: You can prepare the vegetables and chicken ahead of time and store them separately in the refrigerator. When you’re ready to cook, simply toss everything together and roast as directed.
Q: What if my vegetables are not tender by the time the chicken is cooked?
A: Remove the chicken from the pan and continue roasting the vegetables until they are tender.
Q: Can I add nuts to this recipe?
A: Yes! Feel free to add a handful of roughly chopped pecans or walnuts for added crunch and flavor. Add them in the last 10-15 minutes of roasting to prevent them from burning.