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Autumn Harvest Chicken Bake Sheet Pan Recipe
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Autumn Harvest Chicken Bake

A delicious sheet pan recipe to enjoy all your favourite veggies of Fall paired with chicken.
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American, Canadian
Keyword: bell peppers, brussels sprouts, chicken, onion, potatoes, sheet pan dinner
Servings: 6 people
Author: House of Kerrs

Equipment

  • Large baking sheet

Ingredients

  • 14 Chicken Thighs/Drumsticks *we used 8 drumsticks + 6 thighs*
  • 12-16 mini mixed colour peppers
  • 1 doz brussels sprouts washed, ends clipped & cut in half
  • 1 bag mixed little gems potatoes *we used combo of red, yellow & blue; cut into halves*
  • 2 tbsp Italian seasoning
  • 2 tbsp garlic powder
  • 1 medium red onion chop in thick slices
  • Extra Virgin Olive Oil *enough to drizzle over top of all the ingredients*
  • Fresh rosemary sprigs *to taste & for garnish*

Instructions

  • Preheat oven to 425°F. Space thawed chicken out on sheet pan. Add potatoes, brussels sprouts, peppers & onion. Drizzle olive oil over ingredients then sprinkle Italian seasoning & garlic powder evenly over the chicken + veggies. Add some fresh rosemary.
    Sheet pan chicken and vegetables how to make
  • Bake chicken & veggies on middle rack for 45 minutes, tossing veggies & potatoes once midway (after ~ 20 mins). Tops of chicken skin should be crisp & golden. Remove & let sit 5 minutes before serving. Garnish with fresh rosemary.
    Roasted Chicken and Seasonal Vegetables Bake

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