Harvest Chicken & Veggie Sheet Pan Bake
Welcome fall with this one-pan wonder featuring roasted chicken, earthy root veggies, and warm autumn spices. It’s hearty, healthy, and perfect for cozy weeknight dinners or easy meal prep as the seasons shift.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp fresh rosemary or ½ tsp dried
- ½ tsp thyme
- Salt & pepper to taste
- 1 small turnip, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 small fennel bulb, sliced
- ½ red onion, sliced
- Optional: a sprinkle of goat cheese or toasted walnuts to finish
Instructions
- Marinate the chicken: In a bowl, whisk olive oil, apple cider vinegar, Dijon, garlic, rosemary, thyme, salt, and pepper. Coat chicken in marinade and let sit for 15–30 minutes.
- Prep the veggies: Toss turnip, Brussels sprouts, fennel, and onion in a little olive oil, salt, and pepper.
- Bake everything: Preheat oven to 400°F. Spread chicken and veggies on a parchment-lined sheet pan. Bake for 25–30 minutes or until chicken is cooked through and veggies are golden.
- Serve and enjoy: Top with optional goat cheese or walnuts and fresh herbs if desired. Serve warm or store for lunch prep!
