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This Autumn Harvest Chicken and Veggies recipe brings together delicious seasonal produce and tender roasted chicken thighs for a balanced, flavorful dinner. Sweet potatoes, brussels sprouts, and red onion are tossed with avocado oil and fresh cracked pepper, then paired with juicy chicken rubbed in a simple garlic-mustard paste. Everything roasts together under sprigs of rosemary, filling your kitchen with warm, savory aromas. With just a couple bowls for prep and a baking dish for roasting, this meal delivers both comfort and freshness. It’s truly the perfect meal for busy evenings!
Nutritional benefits of this recipe
- It’s full of various colors, which means it has many different polyphenols, antioxidants, and nutrients in it. Each color of veggies (or even fruit) signifies different nutrient profiles, so this meal is nutrient dense!
- It’s a well-rounded, balanced meal with protein, healthy fats, and carbohydrates.
- Chicken – Rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy.
- Sweet potatoes are rich in beta-carotene, vitamin B6, Vitamin B5, Vitamin C, Manganese, and potassium. They are also rich in antioxidants that protect your body from free radicals, therefore reducing inflammation and decreasing illness.
Ingredients for Autumn Harvest Chicken and Veggies
Bone-in, skin-on chicken thighs
Sweet potato
Brussels sprouts
Red onion
Garlic cloves
Stone-ground mustard
Fresh rosemary sprigs
Salt, pepper
Avocado oil for cooking
How to make Autumn Harvest Chicken and Veggies
- Preheat oven to 425ºF.
- Put the chicken thighs in a 15×10 inch baking dish and toss in 1/2 tsp salt and 1/2 tsp pepper, evenly coating them on all sides. Then place the thighs face up in the center of the dish.
- Prepare the paste by mixing the oil, minced garlic, and mustard with a fork. Rub the paste on top of the chicken thighs.
- In a large bowl, toss the veggies in the oil, salt, and cracked black pepper. Put them into the baking dish, surrounding the chicken and making an even layer for even cooking.
- Top the dish with the fresh sprigs of rosemary. This will infuse the rosemary flavor into the dish.
- Place into the oven and bake 35-45 minutes until chicken thighs are 165ºF in the center. I recommend using a meat thermometer to ensure you don’t overcook it.
- Take out of the oven and let it rest covered for 10 minutes before serving.
- The sprigs of rosemary will crisp in the oven. Remove the needles from the stems and crumble over the dish. Discard the stems.
Modifications & variations
- Vegetable options: Swap in carrots, parsnips, butternut squash, or baby potatoes for a different fall flavor profile. Root vegetables hold up especially well at high heat.
- Seasoning twists: Use Dijon mustard in place of stone ground for a sharper bite, or add a drizzle of honey or maple syrup to the paste for a sweet-savory balance.
- Herb variations: Fresh thyme or sage can be swapped in for rosemary, or combine them for an extra layer of fall flavor.
Other recipes you’ll love
Moroccan Chicken & Veggies w/Lemon Garlic Sauce
Pesto Mozzarella Stuffed Chicken
I hope you love this Autumn Harvest Roasted Chicken and Veggies! Please be sure to leave a comment and rating if you give this recipe a try. I would love to know how it turned out for you!!
PrintAutumn Harvest Roasted Chicken and Veggies (Easy Roasted Dinner Recipe)
This autumn chicken dinner features roasted chicken thighs with sweet potatoes, brussels sprouts, and red onion. It’s a flavorful fall recipe with garlic, stone-ground mustard, and rosemary—an easy, healthy, gluten-free, family-friendly meal for weeknights or gatherings.
- Prep Time: 15-20 minutes
- Cook Time: 30-40 minutes
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: dinner, meal prep
- Method: oven
Ingredients
Chicken:
4 bone-in, skin on chicken thighs
3/4 tsp salt
1/2 tsp pepper
Paste for chicken:
1 Tbsp avocado oil
4 cloves garlic, minced
1 tsp stone ground mustard
Veggies:
2 small-medium sweet potatoes, cut into 1/2–3/4” slices
1 small red onion, cut into 1” chunks
2 cups brussels sprouts, cut into halves
2 Tbsp avocado oil
1/4 tsp salt
Fresh cracked black pepper
Extra:
6 small or 3 large sprigs of fresh rosemary for topping the dish to cook
Instructions
- Preheat oven to 425ºF.
- Put the chicken thighs in a 10×15 baking dish and toss in 1/2 tsp salt and 1/2 tsp pepper, evenly coating them on all sides. Then place the thighs face up in the center of the dish.
- Prepare the paste by mixing the oil, minced garlic, and mustard with a fork. Rub the paste on top of the chicken thighs.
- In a large bowl, toss the veggies in the oil, salt, and cracked black pepper. Put them into the baking dish, surrounding the chicken and making an even layer for even cooking.
- Top the dish with the fresh sprigs of rosemary.
- Place into the oven and bake 30-40 minutes until chicken thighs are 165ºF in the center. I recommend using a meat thermometer to ensure you don’t overcook it.
- Take out of the oven and let it rest covered for 10 minutes before serving.
- The sprigs of rosemary will crisp in the oven. Remove the needles from the stems and crumble over the dish. Discard the stems.
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