Sheet Pan Chicken and Roasted Harvest Vegetables

Fresh herbs and smoky bacon flavour this dinner of Sheet Pan Chicken and Roasted Harvest Vegetables. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 30 minutes.

One of my favourite meals to make in the fall has been Harvest Chicken with Bacon and Rosemary. It’s a one pot meal, bursting with flavour. But in my seemingly never-ending goal to make the easiest dinners possible, I adapted that recipe and made it even more simple. This Sheet Pan Chicken and Roasted Harvest Vegetables was the result. It’s all baked on, you guessed it: one pan.

This sheet pan chicken looks like a hot mess, and that’s exactly what it is! Harvest vegetables, tossed on a sheet pan, drizzled with oil and herbs and topped with chicken and bacon. Believe it or not, it all turns out evenly cooked in 30 minutes. The trick is to bake it at a high heat and chop all the vegetables the same size. Make sure you don’t slice the apples too thinly, or they’ll become too soft in the oven.  I used chicken thighs for this tasty recipe and they were perfectly seasoned and juicy with crispy, nicely browned skin.

Sheet Pan Chicken and Roasted Harvest Vegetables

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
  • 8-9 bone-in, skin-on chicken thighs

Marinade Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried red pepper flakes
  • sea salt and pepper


  • baby potatoes
  • sweet potatoes
  • shallots
  • zucchini
  • 1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
  • fresh or dried thyme and rosemary
  • sea salt and pepper
  • 4 slices thick-cut bacon


  • Preheat oven to 425°F.
  • Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
  • Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
  • Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.

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