Autumn 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
Scale
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.
