Don’t get stuck in a dinner rut for fall, because it doesn’t have to be boring. Fresh apples, sliced potatoes and chicken thighs bake together in this delicious Apple Chicken Sheet Pan Dinner recipe. Sheet pan recipes are a great way to get a complete family dinner on the table without multiple sides that have to be timed. Everything comes out of the oven, hot and ready to be enjoyed. This is one of our family’s favorite fall meals.
Sheet pan dinners have become such a trend for families. It takes the guess work out of timing side dishes, but you’re still getting a complete meal. I’ve hopped onboard this trend for Thanksgiving with my Sheet Pan Turkey Dinner and our family’s favorite Italian night favorite is Chicken Parmesan Sheet Pan dinner. They’re popular because they’re easy.
The fresh apples, sliced red potatoes and red onion brings so much flavor to the chicken. You’re seasoning the chicken and the vegetables together, before baking them. I love making this for dinner after we’ve been the North Georgia apple orchards for fall. We have an abundance of apples and this recipe hits the spot every time.
You can prep the sheet pan ahead of time and just throw it into the oven when you’re ready to bake it. The whole family will love the seasonal fruit and vegetables with the moist chicken.
Looking for even more great family dinner recipes? Here are some reader favorites that they rave about:
How To Make An Apple Chicken Sheet Pan Dinner
Any sheet pan meal is going to be made in baking sheet pan that has the lip on the edges (so not a cookie tray). This will ensure that the juices don’t run off the sides, into your oven. If you want easy clean up, wrap the sheet pan with aluminum foil and you can just toss it when you’re done. Clean up doesn’t get any easier than that, right?
When To Make This Family Sheet Pan Dinner
This recipe will serve six people. I like to make this Apple Chicken Sheet Pan in the fall months when apples are their freshest and juiciest. However, you can make it any time of the year. It just has so much fall flavor that comes together, with the juicy chicken and roasted vegetables.
Make it for your family Sunday Dinner and enjoy leftovers for a few days, which help with weekly meal prep. When I make it mid week, I prep it in the morning and just throw it into the oven right before dinnertime.
What To Serve With The Sheet Pan Meal:
- Rolls (just grab some from the bakery or use refrigerated rolls to throw into the oven)
- Homemade Rolls (if you’re feeling fancy)
- Side Salad
- Brown Rice (if you want more of a starch side dish)
Sometimes I make the dinner with a few extra sides and other times, I just serve the vegetables with the chicken and call it a day. It depends on the day of the week and how much extra time I have on my hands. It’s designed to be everything you need for a whole meal, that bakes together.
How To Prep The Apple Chicken Sheet Pan Ahead Of Time
If you want to prep this dinner in the morning, you can start by slicing the veggies. Place them on the sheet pan with the chicken and season it by following the recipe directions. Add the apples at the last possible minute since they’ll brown. Then, place everything in the oven and bake as directed.
How To Keep The Chicken And Vegetables Fresh
After your chicken has baked and cooled, toss it into an airtight food storage container. The vegetables can stay with the chicken. For best freshness, enjoy the leftovers within 3-4 days before tossing. To reheat the chicken and veggies, nuke it on high (in the microwave) for 1-2 minutes and stir.
Can You Freeze This Recipe?
Yes! You can freeze the leftover Apple Chicken Sheet Pan dinner. I have tossed the chicken and veggies into freezer bags and frozen them. They can be left frozen for up to three months. Let it thaw, in the refrigerator, before heating in the microwave to enjoy again.
How To Double The Recipe
If you want to make this for a larger crowd of people, double the recipe and use two sheet pans! It’s so easy because you can use two oven racks to bake the meal. You’ll get double the amount of food in the same cooking time as you would if you didn’t double it.
Recipe Variations To Try
If you’d like to use boneless skinless chicken breasts, you can use them instead of chicken thighs. If there are other root vegetables that you prefer over the ones the recipe calls for, use them! I like to see what is on sale at my local grocery store. Sometimes I use russet potatoes over red potatoes for the recipe.
What You Need From The Grocery Store:
- Ranch Seasoning Packet
- Roasted Garlic Herb Seasoning
- Chicken Thighs
- Baby Carrots
- Apples (Sweet red variety – Fuji or Honeycrisp)
- Red Onion
- Baby Red Potatoes
- Fresh Parsley
Directions To Make Apple Chicken Sheet Pan Recipe
In a medium sized bowl, add all of the marinade ingredients and mix to combine. Place the chicken in a large sized bowl and pour 1⁄2 of the marinade on top.
Toss to evenly coat the chicken thighs. Place in the refrigerator for 30 minutes – or leave in the refrigerator if you’re prepping prior to work. While the chicken is marinating, prep the vegetables.
Spray a baking pan with non-stick baking spray. Place the potatoes, carrots, onion and sliced apples on the baking pan.
Pour the remaining marinade on the vegetables and toss the apples to combine. Preheat the oven to 400 degrees
Add the chicken to the vegetable baking pan. Bake for 40 minutes.
Remove the pan from the oven. Garnish the chicken and vegetables with fresh parsley.
- 1 Ranch Seasoning Packet
- 1⁄4 Cup Olive Oil
- 2 Tablespoon Roasted Garlic Herb Seasoning
For The Main Ingredients:
- 4-6 Chicken Thighs (bone-in & skin-on)
- 4-5 Apples, (sliced - hull removed)
- 1 Bag Baby Carrots
- 2 Red Onion, (thinly sliced into wedge)
- 2 Cups Baby Red Potatoes (sliced in half)
- Fresh parsley (chopped for garnish)
1. In a medium sized bowl add all of the marinade ingredients and mix to combine. Place the chicken in a large sized bowl and pour 1⁄2 of the marinade on top.
2. Toss to evenly coat the chicken thighs.Place in the refrigerator for 30 minutes.
While the chicken is marinating, prep the vegetables by following directed slicing.
3. Spray a baking pan with non-stick baking spray. Place the potatoes, carrots, onion and sliced apples on the baking pan.
4. Pour the remaining marinade on the vegetables and toss the apples to combine. Preheat the oven to 400’ degrees
5. Add the chicken to the vegetable baking pan. Bake for 40 minutes. Remove the pan from the oven. Garnish the chicken and vegetables with fresh parsley.
Store leftovers in an airtight food storage container. To make the recipe ahead of time, follow the directions but don't bake until ready. In the meantime, just keep everything in the refrigerator.
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Amount Per Serving: Calories: 537Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 167mgSodium: 675mgCarbohydrates: 43gFiber: 6gSugar: 19gProtein: 34g
**Nutrition is calculated by a third party. Actual values may vary.