A fall dinner can be built around a tray of chicken and root vegetables, a pot of soup, or a comforting pasta. Start with the apple and sweet potato chicken below, then use the linked recipes to plan the rest of the week.
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How to plan easy fall dinner recipes
Choose one main ingredient you already have, then add a seasonal vegetable. A sheet pan works well when you want browned edges; a covered pot works better for broth, beans and tender grains.
More recipes for your menu
- Hamburger White Bean Soup: A Cozy One-Pot Dinner
- My Mom’s Old-Fashioned Vegetable Beef Soup
- Creamy Garlic Parmesan Chicken Pasta: Easy 30-Min Recipe
- Stuffed Bell Peppers Recipe With Ground Beef and Rice
- Slow Cooker Cabbage Roll Soup Recipe
- Garlic Parmesan Chicken Meatloaf
The complete featured recipe below is sheet pan chicken with apples and sweet potatoes. Choose it as one option for your menu rather than trying to cook every linked dish at once.
Featured recipe at a glance
Allow about 15 minutes for preparation and 35 minutes for cooking, plus approximately 5 minutes for cooling, chilling or resting. The estimated yield is 4 servings. Timing varies with equipment and ingredient size.
Use two pans if the vegetables overlap. Crowding traps steam instead of browning the edges.
Ingredients and preparation
Chop vegetables into the sizes specified so they finish cooking evenly. Check whether grains, beans, pasta or meat should be raw, canned or already cooked before measuring. Keep perishables refrigerated until you are ready to add them.
- 1 1/2 lb boneless chicken thighs
- 2 medium sweet potatoes, cut in 1/2-inch cubes
- 2 apples, cored and wedged
- 1 red onion, wedged
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
How to make sheet pan chicken with apples and sweet potatoes
- Heat the oven to 425°F (220°C). Line a large rimmed sheet pan.
- Toss sweet potatoes and onion with 1 tbsp oil, half the thyme, salt and pepper. Roast for 15 minutes.
- Add the chicken and apple wedges, coated with the remaining oil and thyme. Spread into one layer.
- Roast another 20–25 minutes, until the chicken reaches 165°F (74°C) and the sweet potatoes are tender. Rest for 5 minutes.
Tips for the best texture
Use two pans if the vegetables overlap. Crowding traps steam instead of browning the edges.
Use the doneness cues in the method as well as the approximate time. Pan size, food thickness and the starting temperature of ingredients can change how quickly the center cooks. Check before adding extra cooking time, and give the dish its stated resting or cooling period.
Make ahead and storage
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. For a reheated cooked meal, bring the center to 165°F (74°C).
For further guidance, see USDA safe minimum cooking temperatures. Keep the storage date tied to when any previously cooked ingredients were first prepared.
Sheet Pan Chicken with Apples and Sweet Potatoes Recipe Card
Sheet Pan Chicken with Apples and Sweet Potatoes
Ingredients
Method
- Heat the oven to 425°F (220°C). Line a large rimmed sheet pan.
- Toss sweet potatoes and onion with 1 tbsp oil, half the thyme, salt and pepper. Roast for 15 minutes.
- Add the chicken and apple wedges, coated with the remaining oil and thyme. Spread into one layer.
- Roast another 20–25 minutes, until the chicken reaches 165°F (74°C) and the sweet potatoes are tender. Rest for 5 minutes.
Notes
Frequently asked questions
How long does sheet pan chicken with apples and sweet potatoes take?
Allow about 15 minutes for preparation and 35 minutes for cooking, plus approximately 5 minutes for cooling, chilling or resting. The estimated yield is 4 servings. Timing varies with equipment and ingredient size.
What matters most when making sheet pan chicken with apples and sweet potatoes?
Use two pans if the vegetables overlap. Crowding traps steam instead of browning the edges.
Can I prepare this recipe ahead?
Prepare and measure ingredients ahead, keeping perishables refrigerated until needed. Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. For a reheated cooked meal, bring the center to 165°F (74°C).
How should I store sheet pan chicken with apples and sweet potatoes?
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour when the temperature is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days. For a reheated cooked meal, bring the center to 165°F (74°C).
Recipe development draft: kitchen testing is still pending. Images are AI-generated illustrations.
