Juicy chicken thighs are cooked alongside Brussels sprouts and delicata squash for an incredibly easy weeknight meal! 

All the fall flavors, none of the fuss, this chicken and veggie sheet pan meal is a repeat favorite come autumn in our household.

I love a sheet pan meal because it always delivers with minimal effort. This Sheet Pan Harvest Chicken Thighs and Veggies recipe is no exception! 

As you may know, I’m pretty partial to boneless, skinless chicken thighs — just see my French Onion Chicken and my Skillet Chicken Thighs with Mushroom Gravy for proof! 

But for this particular recipe, I opted for bone-in, skin-on thighs. This relatively inexpensive cut of meat is hearty and more flavorful than chicken breasts or boneless, skinless thighs. That said, use whatever cut of chicken you and your family like.  

And in terms of the veggies, I’ve selected two of my favorites (Brussels sprouts and delicata squash) to roast alongside the chicken.

But if you’re not a fan of sprouts or can’t find delicata squash, no sweat! Choose other fall veggies like sweet potatoes, red potatoes, butternut squash, or even kabocha squash.

Think of this recipe as a formula and let me know what yummy combos you come up with over on my Instagram @olivia.adriance. Enjoy! 

Key Ingredients for One Pan Harvest Chicken and Vegetables

Sometimes you can’t beat roasting everything on a sheet pan and calling it done.

Here’s what you’ll need to get this easy dinner on the table quickly:

• Chicken: I love a moist, juicy chicken thigh! I opted for bone-in, skin-on for this recipe to deliver all the flavor. You can swap in boneless, skinless chicken thighs. Just see my note below to adjust the cooking time! 
• Balsamic Vinegar: A little sweet, a little tangy, balsamic vinegar adds a nice punch to this sheet pan dish. It also helps caramelize the chicken skin making it nice and crispy! 
• Herbs: When roasted in the oven, fresh thyme and rosemary give a nice savory note to the chicken. Rubbing the herbs into the meat imparts the most flavor. 

• Veggies: To me, brussels sprouts and delicata squash scream fall! You can substitute other root veggies and squashes here of course. I’ve tried everything from sweet potatoes to kabocha squash with great success. 
• Garlic and Shallots: When roasted, garlic and shallots become incredibly sweet and tender. They’re like little bites of candy… absolutely irresistible! 
• Maple Syrup: A touch of maple syrup elevates the dish, giving it that extra little something and rounding out all the flavors. 

Step-by-Step How to Make Harvest Baked Chicken Thighs with Vegetables

Let’s get cooking! Preheat the oven to 425°F. 

Add the chicken to a bowl and massage in the balsamic vinegar, minced garlic, herbs, and 2 tablespoons of olive oil. I like to wear kitchen gloves, but that’s a matter of preference!

Season generously with salt and pepper and set aside. 

Cut up the Brussels sprouts, delicata squash, and shallots.

Toss the veggies directly on the sheet pan with the remaining 2 tablespoons of olive oil and maple syrup.

Season with salt and pepper. 

Nestle the chicken, skin-side up, within the veggies. Make sure everything is in a single layer so it roasts evenly. 

Roast in the preheated oven for 45 minutes, checking around the 35 minute mark for doneness.

You can use an instant read thermometer to ensure the chicken is at 165°F before removing it from the oven.

Broil for another 2 minutes if the chicken skin isn’t crispy enough. 

Remove from the oven, serve, and enjoy! 

Other Sheet Pan Chicken Recipes You’ll Love: 

• Sheet Pan Baked Honey Garlic Chicken Thighs
• Sheet Pan Curry Chicken and Veggies
• Easy Sheet Pan Chicken Fajitas
• Sheet Pan Cashew Chicken Teriyaki
• Peach BBQ Chicken Drumsticks