Sheet Pan Chicken and Vegetables (Fall Colors)
Sheet Pan Chicken and Vegetables (Fall Colors) is the ultimate autumn comfort dish that combines juicy bone-in chicken thighs with a medley of vibrant bell peppers, sweet potatoes, and crunchy carrots. This one-pan meal not only delights the palate but also adds beautiful fall colors to your dinner table. Quick to prepare and loaded with seasonal flavors, it’s perfect for cozy family dinners or busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup mixed bell peppers (red, yellow, orange)
- 1 cup sliced carrots
- 2 cups cubed sweet potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Place chicken thighs on a large baking sheet; season with salt, pepper, garlic powder, and paprika.
- On the other side of the sheet pan, toss in chopped bell peppers, sliced carrots, and cubed sweet potatoes. Drizzle with olive oil and season.
- Mix everything on the baking sheet until well-coated.
- Roast in the preheated oven for 35-40 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Serve immediately or directly from the pan for a rustic feel.
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg
Keywords: Substitute seasonal vegetables such as Brussels sprouts or zucchini for variety. For enhanced flavor, marinate the chicken overnight. Store leftovers in an airtight container in the fridge for up to three days.