Autumn Chicken Dinner with juicy thighs, potatoes, apples and carrots in a maple-mustard marinade. Roast in the oven or the air fryer for a wholesome, cozy one pan meal!

This is fall on a tray (or basket). Chicken thighs marinate in a tangy-sweet mix of olive oil, lemon, apple cider vinegar, maple, wholegrain mustard, thyme and paprika, then roast with potatoes, sweet potatoes, carrots, shallots and apples.

Make it on a sheet pan or the air fryer – either way you get bronzed chicken, jammy shallots and caramelized edges on every bite.

A round white pot with pink handles filled with roasted vegetables, including potatoes, carrots, and herbs, sits on a light green surface. This one pan autumn chicken dinner can be made easily in an air fryer or oven. A wooden spoon rests in the pot.

Here’s What You’ll Need

This one pan dinner riffs on classic honey-mustard roast chicken and the sheet-pan supper trend, with autumn produce – potatoes, sweet potatoes, carrots, shallots and apples. Maple syrup brings a seasonal sweetness that balances mustard’s bite and cider vinegar’s tang, while paprika and red pepper flakes add warmth without heavy spice.

Chicken thighs (skinless, boneless): Extra juicy tender chicken that doesn’t dry up when roasting. You can also use bone-in, skin-on chicken thighs if you like.
Marinade: Olive oil, lemon juice, apple cider vinegar, maple, wholegrain mustard, dried thyme, garlic powder, minced garlic, paprika, red pepper flakes, salt & pepper.
Potatoes & sweet potatoes: Creamy centers, crispy edges. Make sure to cut to similar size so they cook evenly.
Carrots & shallots: Natural sweetness that roasts into jammy, golden nubbins.
Apples: Choose a firm, crisp variety such as Fuji or Braeburn.
Rosemary and sage: Woody, resinous perfume = unmistakably autumn.

Overhead view of raw chicken thighs in a bowl, surrounded by shallots, olive oil, carrots, apple, sweet potato, yellow potato, herbs, spices, mustard, broth, chopped garlic, lemon juice, and honey on a light surface.

How to Make This One Pan Autumn Chicken Dinner Recipe

Marinate the Chicken

Place all the marinade ingredients in a jar and mix well (I used a coffee frother to emulsify). Score the chicken thighs, place in bowl or a large sealable bag and add half of the marinade. Cover the chicken with the marinade and set aside for 30 minutes or while you prep the vegetables.

A jar of marinade is being mixed with a hand blender in the first image. In the second image, the marinade is being poured over raw pieces of chicken in a bowl.

Roast in the Oven

Preheat oven to 400°F (200°C). Spread the vegetables and apples in an even layer on a large rimmed baking sheet. Add remaining marinade and toss to combine.
Add the chicken thighs on top and roast for 30-35 minutes or until the chicken registers 165°F (75°C) on a meat thermometer. Check the vegetables are tender – if not. continue to roast for a bit longer without the chicken.
Taste and adjust the seasoning as needed. Garnish with rosemary and sage, plate up and serve.

A roasting pan filled with raw chicken thighs, carrots, potatoes, and shallots, seasoned and ready to cook. A hand uses tongs to arrange the ingredients.

Chopped seasoned potatoes, carrots, and onions roasted in an air fryer basket, garnished with herbs.

Recipe Notes

Leftovers: Cool, then refrigerate in airtight containers up to 3-4 days. To reheat, pop in the fryer at 350°F (180°C) for 4–6 minutes, or in the oven at 350°F (180°C) for10–12 minutes.
Variations: Most vegetables work in this sheet pan dinner – parsnips, squash, sprouts, pumpkin and so on!
Top tip: Make sure to spread the ingredients in a single layer, otherwise they won’t cook at the same rate.

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