One Pan Roasted Chicken Recipe with Autumn Vegetables

Tired of dinnertime chaos? This one-pan roasted chicken with autumn vegetables saves your weeknight with cozy flavor and almost no cleanup.

One pan roasted chicken with autumn vegetables honestly saved my sanity after a long Tuesday. If you ever look in your fridge with tired eyes and think, ugh, what’s for dinner that won’t leave my kitchen looking like a war zone… you might just need this dish. It’s cozy, fills the whole house with that magic “fall is here” smell, and hey, it barely makes a mess just one roasting pan. Plus, if your family rolls their eyes at chicken AGAIN? Not this time. You’ll even sneak in extra veggies and no one will whine. For more lazy-friendly meal ideas, check out juicy roast chicken inspiration and tips for busy weeknight meals.

Why this One-Pan Roasted Chicken with Autumn Vegetables belongs on your fall table

You know that first crispy morning when leaves crunch and sweaters are suddenly necessary? That’s when I get this one-pan roasted chicken with autumn vegetables feeling. It’s a classic: simple, earthy, unbelievably homey. The browned bits at the bottom? That’s pure flavor you don’t get from any slow cooker or air fryer, trust me.

I used to juggle too many pots and always finished dinner annoyed. Not here. One pan for everything! Something about roasting chicken and vegetables together just makes the flavors hug and mingle like the best comfort food hug. Roast dinner, minimal clean-up, all the bragging rights.

Works for picky eaters, too. I have a suspicious seven-year-old who will eat exactly two vegetables… at least until I started sneaking in roasted carrots and squash here. This recipe does alchemy on even the most stubborn dinners.

Ingredients and US measurements for reliable results every time tonight

Straight to the point: you only need real food, nothing fancy. Here’s what you’ll need for your one-pan roasted chicken with autumn vegetables:

• 4 bone-in, skin-on chicken thighs (or legs, honestly don’t stress)
• 2 cups cubed butternut squash (sweet potatoes work if you can’t find squash)
• 1 cup carrots, sliced chunky
• 1 large red onion, cut in wedges
• 1 cup Brussels sprouts, halved (or broccoli, I won’t tell)
• 2 tablespoons olive oil
• 1 teaspoon salt (more to taste if you’re like me)
• Half teaspoon black pepper
• 1 teaspoon dried thyme (or Italian seasoning, if that’s what’s left in your cabinet)
• 1 teaspoon smoked paprika (it makes a flavor difference)
• 2 garlic cloves, minced (add a third for the garlic lovers not judging)
• Optional: A splash of apple cider vinegar or a squeeze of fresh lemon

Everything’s easy to grab, nothing wild, and you can snag half these veggies on sale each fall. Try to keep the chicken skin on if you can it browns so nice and gets crispier than you dreamed possible.

Prep steps to build flavor and maintain great texture for cozy fall dinners

Don’t stress about perfection here this is supposed to feel easy. Get your oven roaring at 425°F. That’s the right temp for a golden outside and juicy chicken inside. Drizzle your veggies with olive oil, then toss them with salt, pepper, herbs, garlic, and that little punch of smoked paprika. (I do this right in the roasting pan less mess.)

Make little pockets in the veg for each chicken thigh. Pat the chicken dry. If you don’t, it never gets crispy. Then, rub the skin with a squidge more oil and a pinch of salt. Lay the chicken skin-side up, so it browns, and don’t crowd the pan or things steam instead of roast.

I find if you layer onions under the chicken pieces, they soak up juices like little flavor bombs. Trust your gut with veggies they can be in fat chunks or thinner, just keep ‘em all about the same size, so nothing burns. Got five extra minutes? Let everything sit and marinate for a bit before roasting. Totally worth it.

Simple method with timing and doneness checks that work for cozy fall dinners

One pan roasted chicken with autumn vegetables is no-fail if you remember these two things: don’t overcook, and check doneness the right way.

Slide that pan into the oven and roast about 35-45 minutes (for average-sized chicken thighs). Set a timer, so you don’t forget. Halfway? Shuffle the vegetables a bit with a spatula so you get caramelization everywhere. If your oven is a rebel, rotate the pan.

Now, I check doneness by poking a chicken piece with a fork the juices should run clear, not pink. If you have a thermometer, aim for 165°F at the thickest part. Let it rest a couple of minutes before serving. Don’t skip that! All the juices run out if you get antsy.

You’ll know it’s ready when the chicken skin looks crisp and the veggies are a bit blistered on the edges. Your house will smell like Thanksgiving, but less stressful.

Make-ahead notes, storage guidance, and reheating instructions tonight

This is the hero move: you can prep nearly the whole dish ahead. Chop all your veggies and stash them in the fridge do it two days ahead if you want. The morning of, just toss them all in the pan.

Any leftovers go in a lidded container. Fridge-life? About 3 days, but nobody here makes it that long. Want to reheat? Oven at 350°F, cover with foil to keep the chicken juicy, and heat about 20 minutes. Microwave in a pinch, but that skin won’t stay crispy (sad but true).

If you want to get extra, you can freeze portions for up to 2 months. Thaw overnight in the fridge, skip the microwave, and use the oven instead for best results.

Easy variations and swaps to match your pantry and season for cozy fall dinners

Don’t let missing ingredients stop you switch things up! No squash? Use sweet potato or even chunks of apple for sweet pops (seriously, very tasty). Out of Brussels sprouts? I’ve thrown in broccoli or green beans with zero regrets.

Cider vinegar brightens everything, but lemon juice or even balsamic does the job. Chicken breasts work, but watch the cook time as they dry out faster than thighs do. Even tofu for the vegetarians (if that’s your crowd) gets golden and soaks up those roasted juices.

Cheesy topping? Fine by me. A sprinkle of parmesan ten minutes before it’s done and you’ve got a five-star restaurant moment but with slippers on.

Serving ideas for busy weeknights, holidays, and potlucks for cozy fall dinners

Now, this part’s flexible just how I like it:

• Chopped fresh parsley on top makes it look super fancy (no effort, trust me).
• Warm, crusty bread on the side? Yes, for mopping up that glorious pan juice.
• If it’s a holiday, put the pan right on the table. People love digging in!
• Want to feed a crowd? Double the recipe, use two pans on the next oven rack up.

Kids? They’ll want the carrots first. Grownups? The crispy chicken skin wins every time. Comfort food, meet crowd-pleaser.

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Common Questions

Warming Up to Cozier Fall Nights Give This a Try!

To wrap up, you really can’t beat the smell and ease of one pan roasted chicken with autumn vegetables. It’s less work, a ton of cozy flavor, and no one’s going to miss boring chicken ever again. If you want a different angle on chicken-and-veggie dinners, the Easy One-pan Roast Chicken and Vegetables guide is loaded with clever twists. For sharing leftovers or making meals stretch, you’ll never regret making extra with this one. Give it a shot your weeknights deserve less cleaning and more good eating!