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Sheet Pan Chicken Thighs with Fall Vegetables & Apples

Kristy Hegner, MPH, RDN of Chocolate Slopes brings us a fall-themed sheet pan dinner that is pleasing to the eyes and tastebuds! 

Since moving to our current house, we are so much closer to cider mills and are finally making the most of it. This means more cider, more apple picking and of course more cider donuts. 

And with apple season comes cooking and baking with tons of apples. Each year I typically make one or two new apple recipes because we pick a ton of apples when we visit apple orchards and the price of apples is so reasonable that I stock up on them any time I'm grocery shopping.

While I love making sweet apple recipes like Baked Cinnamon Apple Dumplings and 
these Oatmeal Cookie Cups with Caramel Apple Pie Filling, I also am branching out with experimenting with savory recipes too.

That’s what lead me to make this delicious Sheet Pan Chicken Thighs with Fall Vegetables and Apples recipe. It’s super simple to make with only about 10 minutes or prep time needed and only 30 minutes to cook.

Now time to get apple picking! Check out this link to find the farm nearest you that sells fresh Michigan apples.


Sheet Pan Chicken Thighs with Fall Vegetables & Apples

Serves: 4

Prep Time:  10 minutes

Cook Time: 25 minutes

Total time: 35 minutes


1 1/2 pounds chicken thighs, skinless/boneless

1 cup baby carrots

1 sweet potato, chopped

1 pound Brussels Sprouts

1 cup cherry tomatoes

1 large red onion

2 apples, chopped

2 tablespoons olive oil

1 teaspoon onion powder

1 teaspoon Italian seasoning


1/4 cup balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

2 teaspoons minced garlic

1 teaspoon dried rosemary

1/4 cup fresh parsley

salt and black pepper to taste


Combine marinade ingredients in a sealed plastic bag. Add chicken thighs. Refrigerate for at least 1 hour.

Preheat oven to 400°F. Add carrots and sweet potatoes to a large rimmed sheet pan. Drizzle with 2 tablespoons olive oil and onion powder. Cook for 15 minutes.

Remove pan and add Brussels Sprouts, red onion and apples to pan. Cook again for another 15 minutes or until vegetables are tender.

Remove chicken from bag and place on another rimmed pan. Discard marinade.

Cook chicken for about 25 minutes or until thoroughly cooked.


Kristy Hegner, MPH, RDN is a nutrition and food blogger at Chocolate Slopes. Kristy received her Bachelor of Science in Dietetics from Michigan State University and her Master of Public Health degree from Wayne State University. At Chocolate Slopes you’ll find healthy (along with some indulgent) recipes, realistic nutrition tips and the motto “everything in moderation.”