One-Pan Autumn Harvest Chicken: A Cozy Night’s Meal

As the leaves turn blazing shades of amber and crimson, I find myself craving more than just pumpkin spice lattes. I love how this recipe captures the essence of fall in a single pan — roasted apples, tender chicken, and hearty root vegetables all mingle in warm spices.

What makes this dish stand out is the way it transforms simple ingredients into a comforting feast. The smell alone—cinnamon, thyme, and roasted garlic—fills the kitchen with a nostalgic aroma that feels like an embrace from the season itself. It’s perfect for busy weeknights when you need home-cooked warmth without the fuss.

So cozy up, because this one-pan meal is a celebration of fall’s bounty and all its comforting flavors, made effortless for any busy home cook.

One-Pan Roasted Chicken with Apples and Root Vegetables

This dish features chicken breasts roasted alongside sliced apples, carrots, and parsnips, seasoned with warm spices like cinnamon and thyme. The ingredients develop a tender, caramelized exterior and juicy interior, with a hearty, aromatic appearance. It’s a comforting, visually appealing meal showcasing fall flavors in a single pan.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Fall Inspired

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts skinless, boneless
• 2 large apples such as Fuji or Honeycrisp, cored and sliced
• 3 medium carrots peeled and sliced into rounds
• 2 medium parsnips peeled and sliced
• 3 cloves garlic minced
• 1 teaspoon cinnamon ground
• 1 teaspoon dried thyme or fresh
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Baking sheet or large ovenproof skillet
• Chef’s knife
• Cutting board
• Measuring spoons
• Mixing bowl

Method

 

1. Preheat your oven to 400°F (200°C). In a small bowl, mix together ground cinnamon, dried thyme, salt, and pepper to create a seasoning blend.
2. Pat the chicken breasts dry with paper towels and rub them all over with half of the spice mixture. Let them sit for a few minutes to absorb the flavors.
3. Slice the apples, carrots, and parsnips into even pieces to ensure uniform roasting. Set aside.
4. Spread the sliced vegetables on a baking sheet or large ovenproof skillet. Drizzle with olive oil, and sprinkle with salt, pepper, and the remaining spice mixture. Toss gently to coat everything evenly.
5. Create space in the center of the vegetables and place the seasoned chicken breasts on top. Scatter the minced garlic over everything.
6. Roast in the preheated oven for about 35-40 minutes, until the chicken is cooked through and the vegetables are tender and caramelized, with some crispy edges.
7. Remove from oven and let the dish rest for a few minutes. The chicken should be juicy, and the roasted apples and vegetables should be soft and slightly caramelized.
8. Slice the chicken and serve it alongside the roasted apples and root vegetables, drizzled with any pan juices if desired. Enjoy the comforting, aromatic flavors.

Creating this meal feels like a warm hug after a chilly day. It’s a reminder that simple, seasonal ingredients can come together so beautifully with minimal effort, making dinner both satisfying and stress-free.

Plus, the one-pan approach means less cleanup—more time to enjoy the cooler evenings. This dish isn’t just about flavor; it’s about savoring those small, treasured moments of autumn at your dinner table.

Lily Hayes

Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.