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For many of us, fall means the return of routine, cooler temperatures, and harvesting the finest ingredients like squash, potatoes, and root vegetables. Combine that with the seasonal chill in the air, and cranking up the oven suddenly feels like a good decision for the first time in months. Here are some of our favorite sheet pan suppers that take advantage of autumn’s flavors and are also easy enough for the hectic holiday season. They’re fast and nearly effortless, and cleanup is a breeze. All of these recipes are simple enough to throw together on a weeknight so you can savor all the season has to offer—both in and out of the kitchen.
Crispy Rosemary Chicken and Fries
It takes only 15 minutes of easy prep to get these chicken thighs and potatoes into the oven. Be sure to choose small red potatoes and cut them into quarters to make sure they cook through. To make this into a true one-pan meal, SHORECOOK added baby carrots to the baking sheet.
Dijon Pork with Apples and Cabbage
Both sweet and savory, this easy sheet-pan dinner brings together classic fall flavors. Molly Gilbert says, “A honey-mustard marinade gives pork a tangy-sweet punch.” Recipe reviewer Marilyne Hauser added potatoes and carrots to the cabbage for “a complete dinner in one pan.”
Sheet Pan Chicken Fajitas
Roasting all the fajita ingredients together on one sheet pan allows the spices to really meld—and it’s way easier than stovetop prep. You can also save a few minutes of night-of meal prep by prepping the chicken, onions, and peppers the night before and letting the mixture marinate in the fridge overnight. Then all you have to do is spread your ingredients out on the pan and roast for 15 to 20 minutes. If you like, you can make your own baked tortilla chips—or simply serve with cilantro, lime juice, and your favorite toppings.
Maple-Roasted Chicken Thighs
A touch of maple syrup adds a touch of sweetness to savory chicken thighs and caramelizes Brussels sprouts and sweet potato wedges, while dried cranberries and pecans add tartness and crunch.
Chicken, Apple and Brussels Sprout Sheet Pan Dinner
The apple, pancetta (or bacon), and rosemary really shake up the flavors in this classic fall supper. “This was easy,” says carecarl. “Just like the directions said.” Coco Puff suggests using a tart-juicy apple like Granny Smith or Honey Crisp, and likes to add the vegetables and fruit after the chicken has cooked for 20 minutes. To make it a meal, recipe submitter My Stir Crazy Kitchen serves it with rice and a salad.
Sheet Pan Harissa Chicken Dinner
Recipe submitter Betty Soup says, “Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.” Ready in about an hour, this one-pan chicken dinner includes carrots, cauliflower, and potatoes.
Sheet Pan Roasted Chicken Thighs with Brussels Sprouts
Jewelzee
Seasoned chicken thighs, Italian sausage, and Brussels sprouts star in this “easy sheet pan dinner, full of flavor that can be easily customized to your tastes,” says Jewelzee. “The secret is roasting at a high temperature, allowing the water to steam out, leaving all that concentrated, yummy flavor.”
Sheet Pan Salmon and Bell Pepper Dinner
Your plate will be bursting with color when you make this super-healthy, super-quick fish dinner. Tip: add a starch, such as small red potatoes, for some extra volume, and don’t skimp on the fresh parsley!
Not a fan of potatoes? Go for a grain, as Barbara did: “An easy recipe for a quick dinner for weeknights with salmon, bell peppers, parsley, and lemon that is ready in about 30 minutes. I usually serve it with rice.”
Sheet Pan Ratatouille
This classic French dish is ideal for using up what is most plentiful in the fall: eggplant, heirloom tomatoes, zucchinis, and peppers. Simply toss, roast, and enjoy the caramelized flavors! Serve this as a vegetarian main dish, or with the protein of your choice. “I followed the method exactly as written (even at 7,000 ft) and loved the outcome,” says Buckwheat Queen.
Greek Lemon Chicken and Potatoes
Dotdash Meredith Food Studios
The prep could not be easier for this satisfying one-pan meal. Toss the chicken and potatoes in a bold marinade of lemon juice, olive oil, garlic, oregano, salt, pepper, cayenne, and rosemary, then arrange everything on a pan, drizzle with chicken broth, and bake until the thighs are golden brown. One Allrecipes Member says, “Loved this recipe. Full of flavour but so easy to cook.”
Sheet Pan Chorizo with Potatoes and Asparagus for Two
Slice the chorizo into rounds for this recipe, or take a hint from Allrecipes home cook Susan MacFarland, who says, “I make this dish with hard dry-cured Spanish chorizo. It is very different from Mexican chorizo and is great for this recipe. I cut the chorizo with scissors and fry it until the oils run, then I add the other ingredients except for the garlic. The chorizo has enough spice for us.”
Moroccan Chicken Thigh Sheet Pan Dinner
Chicken thighs combine with sweet potatoes, chickpeas, zucchini, and artichoke hearts in this Moroccan-inspired sheet pan dinner seasoned with ras el hanout. “Ras el hanout is a North African seasoning available in specialty grocery stores, or if you’d like to make your own ras el hanout,” says France C. “Packed with bold sweet and savory flavors and palate-pleasing textures, this is perfect for quick weeknight dinners or laid-back dinner parties.”
Sheet Pan Chicken and Veggies with Mustard Vinaigrette
“The perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender Brussels sprouts, sweet potatoes, and onions, and a tangy sauce,” says culinary producer Nicole McLaughlin. “If you want to serve your family a well rounded, nutritious meal but running short on time, this easy sheet pan dinner is the answer. Plus it’s super affordable and requires minimal cleanup.”
Autumn Rainbow Sheet Pan Dinner
Citrus-marinated chicken breasts are bake on a sheet pan with butternut squash, Brussels sprouts, baby carrots, and apples for what recipe reviewer Teresa Knoess says is a “perfect fall dinner.” If you can’t find the bottled marinade suggested in the recipe, here’s an easy homemade version of a rosemary, garlic, lemon marinade.
Tips for Sheet Pan Success
- Don’t crowd the pan: It’s tempting to overdo it with competing textures and flavors, but let each ingredient shine—and avoid a mushy mess—by keeping your ingredients simple and spaced out on your sheet pan.
- Pre-chop to save time: For some of us, peeling and slicing vegetables is free therapy. For others, it’s a chore. Either way, use extra weekend time to chop, making assembly and roasting an easy weeknight task.
- Line that sheet pan: Make clean up extra-easy by lining the pan with foil or parchment paper. Fold it up and toss in the trash to avoid scraping the gooey mess left behind by high-heat roasting.
- Toss and season: Oil up your veggies with a high-quality olive oil (the flavor is worth it!) and don’t hold back when it comes to seasoning. Sea salt, freshly ground pepper, and dried spices can add a ton of taste.