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Easy One-Pan Harvest Chicken Recipe with Sweet Potatoes and Apples for Perfect Fall Dinner

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A cozy and fuss-free one-pan roast featuring juicy bone-in chicken thighs with caramelized sweet potatoes and apples, seasoned with warm fall spices like cinnamon and sage. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 2 medium sweet potatoes, peeled and cut into 1-inch chunks
  • 2 medium apples (Honeycrisp or Gala), cored and sliced into wedges
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
  • ½ teaspoon ground cinnamon
  • 2 cloves garlic, minced
  • 1 tablespoon maple syrup (optional)
  • Fresh sage leaves for garnish (optional)
  • Chopped parsley for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels.
  3. Peel and chop sweet potatoes into roughly 1-inch chunks.
  4. Core and slice apples into wedges.
  5. Cut red onion into wedges.
  6. In a large bowl, combine sweet potatoes, apples, and onions.
  7. Drizzle with 1 tablespoon olive oil, then sprinkle ½ teaspoon salt, ¼ teaspoon pepper, half the sage, and half the cinnamon. Toss to coat evenly.
  8. Rub the chicken thighs with remaining olive oil, garlic, salt, pepper, sage, and cinnamon, including under the skin if possible.
  9. Spread the seasoned veggies and apples in a single layer on a rimmed baking sheet or roasting pan.
  10. Nestle the chicken thighs skin-side up on top of the veggies, spacing them evenly.
  11. Drizzle the optional maple syrup over the chicken and veggies.
  12. Roast in the oven for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp, and the sweet potatoes are tender.
  13. About halfway through roasting (around 20 minutes), use tongs to gently turn the veggies for even roasting. Avoid flipping the chicken.
  14. Remove from oven and let the chicken rest for 5 minutes.
  15. Garnish with fresh sage or parsley if desired and serve.

Notes

Patting the chicken dry is essential for crispy skin. Use bone-in, skin-on thighs for juiciness and flavor. Avoid overcrowding the pan to ensure roasting rather than steaming. If skin isn’t crispy enough, broil for 2-3 minutes watching closely. Firmer apple varieties like Honeycrisp or Gala hold shape best. Maple syrup is optional but adds a subtle glaze and sweetness. You can prepare veggies a day ahead and toss with seasoning before roasting.

Nutrition

Keywords: one-pan chicken, harvest chicken, sweet potatoes, apples, fall dinner, easy chicken recipe, roasted chicken, autumn recipe, cozy dinner

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