The Fall One-Pan Chicken Sheet: A Cozy Harvest Dinner

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Imagine a chilly fall evening. The scents of roasted garlic, sweet potatoes, and fragrant rosemary fill your kitchen. This one-pan dish is a celebration of autumn’s bounty, where the effort is minimal but the flavors are deeply satisfying.

Cooking everything together in a single sheet pan not only locks in the natural juices of the chicken but also caramelizes the vegetables beautifully. It’s perfect for busy nights or when you want a comforting meal without much cleanup. Plus, the vibrant fall colors make it look as good as it tastes.

Roasted Chicken with Sweet Potatoes and Fresh Rosemary

This one-pan roasted dish features bone-in chicken pieces alongside tender sweet potato chunks and fragrant rosemary. The ingredients are seasoned and roasted until the chicken skin is crispy and the vegetables are caramelized, creating a visually appealing and flavorful meal with a satisfying tender and crispy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bone-in chicken thighs or legs skin-on preferred
  • 2 large sweet potatoes peeled and cut into chunks
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon fresh rosemary chopped
  • to taste salt and pepper

Equipment

  • Sheet pan
  • Chef's knife
  • Cutting board
  • Measuring spoons

Method
 

  1. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
  2. Pat the chicken pieces dry with paper towels to ensure crispy skin. Place them on the prepared sheet pan, skin-side up.
  3. Scatter the sweet potato chunks around the chicken on the pan, spreading evenly for uniform roasting.
  4. In a small bowl, mix the minced garlic, olive oil, chopped rosemary, salt, and pepper to create a fragrant marinade or basting mixture.
  5. Brush or drizzle half of the mixture over the chicken skin and sweet potatoes, using a brush or spoon to evenly coat the surfaces.
  6. Place the sheet pan in the oven and roast for about 25 minutes, or until the chicken skin is golden and crispy, and the sweet potatoes start to caramelize and soften.
  7. Remove the pan from the oven and baste the chicken and sweet potatoes with the remaining marinade to keep everything flavorful and moist.
  8. Return the pan to the oven and roast for another 15–20 minutes, until the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are richly browned and tender.
  9. Remove the pan from the oven and let the dish rest for about 5 minutes; this helps juices settle and makes serving easier.
  10. Serve the roasted chicken with the sweet potatoes, garnished with a sprig of rosemary if desired, and enjoy the warm, comforting flavors and vibrant colors.
This simple yet hearty chicken dinner really captures the essence of fall. The blend of tender chicken, roasted vegetables, and warm spices makes every bite memorable.

It’s a reminder that some of the best family dinners don’t need fancy ingredients or complicated steps. Just a sheet pan, some seasonal produce, and your favorite herbs can create a dish that feels both homey and festive, perfect for any autumn table.

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