Fall Chicken Thigh Sheet Pan Dinner
This cozy fall sheet pan meal has everything you want in an easy dinner. Crispy bone-in chicken thighs, caramelized carrots and Brussels sprouts, a sweet and savory maple mustard sauce, and dried cranberries and crunchy pecans to finish it all off. It’s an easy weeknight meal you’ll want to come back to all season long.
Fall has always been my favorite season. I love the cooler weather and changing leaves, but I think the seasonal food might be my favorite part. I have to admit I am one of those people who break out the pumpkin spice lattes come August, and the first chill in the air I am making soup recipes like this instant pot chicken tortilla and one pot zuppa toscana.
This recipe was made to include all the yummy fall flavors, but also be easy enough to make with my baby on my hip. Being a new mom, I understand the importance of an easy recipe on a new level! Sheet pan meals are the best becuase you throw everything on the pan, bake, and then dinner is ready! This bone-in chicken thigh recipe is low effort but packed with so much flavor. Just like my Maple Dijon Glazed Sausage and Veggie Sheet Pan Dinner, this recipe is perfect for a busy fall evening.
Why You Will Love This Bone-In Chicken Thigh Recipe
- Complete dinner – All components cook together on the sheet pan, which makes this meal easy and has minimal clean up.
- Perfect for busy weeknights – Most of the cooking time is completely hands-off once the sheet pan goes into the oven, making this a great recipe for busy moms.
- The best chicken – Bone-in, skin-on chicken thighs stay juicy while roasting, while the skin gets golden brown and flavorful.
- Great for fall – Carrots, Brussels sprouts, cranberries, pecans, maple, and thyme make this an especially cozy fall chicken dinner.
Ingredients for this fall sheet pan meal
- Chicken thighs – Using bone-in and skin-on chicken thighs helps create a super juicy end result with a crispy skin. You can use boneless chicken thighs if you want, but trust me, it turns out way better with the bone and skin! If you use boneless, you will also need to adjust your cooking time.
- Brussels sprouts and carrots – The veggies get slightly caramelized and pair so well with the sweet and savory sauce.
- Mustard – I like to use whole grain mustard but you could also use dijon mustard.
- Maple syrup – The maple syrup adds sweetness and maple flavor that tastes just like fall!
- Seasoning – A blend of garlic powder, onion powder, thyme and salt is used in the sauce that coats the veggies and chicken.
- Pecans – Pecans add a healthy fat and crunch to the dish.
- Dried cranberries – They add a burst of sweetness in each bite! You can omit if you prefer but I think they are so yummy.
Instructions to make this veggie and chicken sheet pan meal
Step 1
In a small bowl, whisk together the mustard, maple syrup, avocado oil, garlic powder, onion powder, thyme, and salt.
Step 2
Arrange the chicken thighs skin-side up on a large sheet pan. Add the carrots and Brussels sprouts around the chicken.
Step 3
Drizzle the maple mustard sauce over the chicken and vegetables. Toss the vegetables to coat. I like to arrange the Brussels sprouts cut side down to help the edges caramelize. For extra flavor, gently lift the chicken skin and spoon some of the sauce between the skin and meat.
Step 4
Roast in a preheated 400°F oven for 40–45 minutes, or until the thickest part of the chicken thighs reaches at least 165°F.
During the final 10 minutes of cooking, scatter the dried cranberries and pecans over the vegetables.
Step 5
Finish roasting until the chicken is cooked through and the vegetables are tender and caramelized. Serve immediately and enjoy!
Tips for the best results
- Place the Brussels sprouts cut side down so they get nice and caramelized.
- This recipe is for 3-4 chicken thighs, if you cook more you may want to make more sauce to cover all of the chicken and vegetables.
- Be sure to lift up the skin on the chicken and get the sauce underneath to help flavor the meat of the chicken thigh.
How to store this sheet pan dinner
To store, add the leftovers to an airtight container and keep in the fridge for 3-4 days. To reheat, add back to the oven at 350°F until warmed through for the best texture.
Recipe FAQ
Yes, if you prefer to use a different cut of chicken, you can, but keep in mind the cooking time can vary. You’ll know the chicken is done when it is cooked to 165F.
Yes, you can substitute other vegetables if you’d like, but keep in mind that because of the longer roasting time, you’ll want to do a hearty vegetable like potatoes, winter squash or broccoli.
The best way to know that the chicken is done is to use a meat thermometer. If you cut into the chicken to check for doneness, you can release the juices inside, which can cause your chicken to be dry. For moist, juicy chicken, check that the internal temperature of the chicken has reached 165°F in the thickest part of the meat
More fall recipes
Fall Sheet Pan Chicken Thighs with Carrots and Brussels Sprouts
Equipment
Ingredients
- 1½ tablespoons whole grain mustard or dijon mustard
- 3 tablespoons maple syrup
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 4 chicken thighs (bone-in, skin-on)
- 4 carrots peeled and cut into 2-inch sticks
- 1 pound Brussels sprouts trimmed and halved
- ¼ cup dried cranberries
- ⅓ cup pecan halves
Instructions
- In a small bowl, whisk together the mustard, maple syrup, avocado oil, garlic powder, onion powder, thyme, and salt.
- Arrange the chicken thighs skin-side up on a large sheet pan. Add the carrots and Brussels sprouts around the chicken.
- Drizzle the maple mustard sauce over the chicken and vegetables. Toss the vegetables to coat. I like to arrange the Brussels sprouts cut side down to help the edges caramelize. For extra flavor, gently lift the chicken skin and spoon some of the sauce between the skin and meat.
- Roast in a preheated 400°F oven for 40–45 minutes, or until the thickest part of the chicken thighs reaches at least 165°F.
- During the final 10 minutes of cooking, scatter the dried cranberries and pecans over the vegetables.
- Finish roasting until the chicken is cooked through and the vegetables are tender and caramelized. Serve immediately and enjoy!
Notes
- Place the Brussels sprouts cut side down so they get nice and caramelized.
- This recipe is for 3-4 chicken thighs, if you cook more you may want to make more sauce to cover all of the chicken and vegetables.
- Be sure to lift up the skin on the chicken and get the sauce underneath to help flavor the meat of the chicken thigh.
Nutrition
Nutrition facts are automatically calculated and are only estimates.
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My family loves this recipe! It is so easy to make but tastes so yummy. I can’t wait for you to try!