Harvest Chicken and Autumn Vegetable Sheet Pan Dinner

by | Sep 15, 2023 | Issue 171, Issues | 0 comments

As the crisp air of autumn sets in, there's no better way to celebrate the season's bounty than with a comforting and flavorful meal straight from the farm. Our Balsamic...

As the crisp air of autumn sets in, there’s no better way to celebrate the season’s bounty than with a comforting and flavorful meal straight from the farm. Our Balsamic Glazed Autumn Chicken with Roasted Vegetables recipe embraces the essence of fall, combining tender chicken breasts marinated in a rich balsamic infusion with a medley of vibrant autumn vegetables. This dish warms the heart and tantalizes the taste buds with its harmonious blend of sweet, savory, and earthy flavors. So head to your local farmers market, pick up the freshest seasonal ingredients, and get the whole family involved in preparing this delicious recipe. Whether you’re looking to bring the family together or create a memorable dinner for friends, this farm-to-table delight promises to be a feast for both the eyes and the palate, embodying the very essence of fall’s rich and colorful tapestry.

Servings: 4


For the Chicken and Marinade:

– 4 boneless, skinless chicken breasts

– 2 tablespoons olive oil

– 2 tablespoons balsamic vinegar

– 2 cloves garlic, minced

– 1 teaspoon dried thyme

– Salt and pepper to taste


For the Autumn Vegetable Medley:

– 2 cups butternut squash, peeled and cubed

– 2 cups Brussels sprouts, trimmed and halved

– 2 cups sweet potatoes, peeled and cubed

– 1 red onion, cut into wedges

– 2 tablespoons olive oil

– 1 teaspoon dried rosemary

– 1 teaspoon dried sage

– Salt and pepper to taste



  1. Preheat the Oven: Preheat your oven to 400°F (200°C).


  1. Marinate the Chicken: In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried thyme, salt, and pepper. Place the chicken breasts in a resealable plastic bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let it marinate for at least 15 minutes or up to 1 hour in the refrigerator.


  1. Prepare the Vegetables: In a separate large mixing bowl, combine the butternut squash, Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil and toss to coat. Sprinkle dried rosemary, dried sage, salt, and pepper over the vegetables, and toss again to evenly distribute the seasonings.


  1. Assemble the Sheet Pan Dinner: Line a large baking sheet with parchment paper or lightly grease it. Arrange the marinated chicken breasts on one side of the baking sheet. Place the seasoned vegetables on the other side, ensuring they are spread out in a single layer.


  1. Roasting: Transfer the baking sheet to the preheated oven and roast for about 25-30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized. Halfway through the cooking time, flip the chicken and toss the vegetables for even cooking.


  1. Serve: Once the chicken is cooked and the vegetables are roasted to perfection, transfer them to serving plates. The combination of fall flavors and roasted chicken creates a hearty and satisfying meal.



  1. Garnish: For a finishing touch, you can garnish the dish with fresh chopped parsley or a sprinkle of toasted pumpkin seeds.


  1. Enjoy: Delight in the warm and comforting flavors of fall with this farm-fresh sheet pan dinner. The balsamic-marinated chicken complements the caramelized sweetness of the autumn vegetables, making it a perfect dish for cozy evenings.

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