Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

 

This easy fall dinner brings comfort and elegance to your table with juicy roasted chicken breasts, golden rosemary potatoes, and sweet, jammy grapes—all cooked together on one sheet pan with a silky pan sauce to finish.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

A few years ago, my husband and I took a week-long road trip from Los Angeles to Napa Valley, spending our days savoring local wines, marveling at the rolling vineyard scenery, and dining at some of the region’s most celebrated restaurants.  From acclaimed chefs like Thomas Keller and Michael Chiarello to charming vineyard bistros, the food was every bit as extraordinary as everyone promised—fresh, seasonal, and bursting with local flavor.

This Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes instantly brings me back to that trip. The roasted grapes feel like a taste of Napa itself, sweet and juicy, paired with tender chicken and golden rosemary potatoes in a way that’s simultaneously comforting and elegant. It’s exactly the kind of dish a chef at a vineyard would create, showcasing locally grown ingredients in a simple yet sophisticated way.

And then there’s the pan sauce—rich, glossy, and perfectly balanced with a hint of balsamic and butter—giving this weeknight meal that restaurant-quality finishing touch. Every bite feels thoughtful, flavorful, and indulgent, yet it’s effortless to prepare at home. This is comfort food with a touch of wine country elegance, perfect for transitioning from late summer into cozy fall evenings.

Enjoy!

What Ingredients Do I Need?

• Chicken breasts – Tender, juicy, and perfect for roasting; acts as the hearty base of the meal.

• Red or black grapes – Roasting brings out their natural sweetness and creates a luscious, jammy contrast.

• Red onion – Adds depth and caramelized sweetness that pairs beautifully with the grapes.

• Garlic cloves – Aromatic flavor that infuses both chicken and potatoes for a warm, comforting taste.

• Olive oil – Helps crisp the chicken and potatoes while carrying all the flavors together.

• Balsamic vinegar – Adds subtle tang and richness to the roasted grapes and pan sauce.

• Fresh rosemary – Fragrant herb that elevates the potatoes and chicken with classic fall aroma.

• Baby Yukon Gold potatoes – Crispy on the outside, creamy on the inside, they soak up every bit of flavor.

• Chicken broth – Forms the base of a quick, flavorful pan sauce to drizzle over the dish.

• Butter – Enriches the pan sauce, giving it a silky, indulgent finish.

Substitutions and Variations

Variation 1: Mediterranean Twist

• Swap red grapes for cherry tomatoes and sprinkle in olives. Finish with fresh thyme instead of rosemary for a tangy, savory Mediterranean vibe.

Variation 2: Autumn Harvest Style

• Replace potatoes with cubed butternut squash or sweet potatoes. Add a sprinkle of cinnamon to the pan for a cozy, fall-inspired flavor.

Kitchen Tips and Notes

• Chicken don’t dry out: If using boneless breasts, monitor internal temperature; they’re done at 165°F. Bone-in breasts may need a few extra minutes.

• Potato prep: Cut evenly so they roast uniformly. Pre-roasting them 10 minutes ensures they’re golden and crisp when the chicken is done.

• Pan sauce shortcut: Scrape the sheet pan after roasting to capture all the browned bits; simmer briefly with broth and balsamic, then whisk in butter.

• Make it ahead: You can prep the grapes, onions, and potatoes in advance; assemble right before roasting to save time.

• Serving suggestion: Serve with a simple green salad or rustic Italian bread for a complete meal.

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Savory & Spicy Lomo Saltado – A Taste of Peru at Home

Bring bold Peruvian flavor to your table with this Savory & Spicy Lomo Saltado! Tender beef, sautéed onions and tomatoes, and a kick of ají amarillo paste come together in this quick, crave-worthy stir-fry.

Savory & Spicy Lomo Saltado – A Taste of Peru at Home

I’ve made more stir-fries than I can count—quick weeknight veggie tosses, saucy noodle wonders, sizzling skillet meals with every protein you can imagine. But this one? This Savory & Spicy Lomo Saltado just might be the most exciting addition to my stir-fry repertoire yet. It’s not just about speed or simplicity (though it checks both boxes), it’s about flavor—rich, bold, and unmistakably Peruvian.

Peruvian food has always held a special place in my heart, but for the longest time, I hesitated to try it at home. It felt like a cuisine best left to restaurants—complex, layered, mysterious. But as it turns out, the magic of Lomo Saltado is totally within reach. A few pantry staples, a spoonful of ají amarillo paste for that signature heat, and suddenly my kitchen smelled like a Lima street corner at dinnertime.

The first time I made it, I realized just how approachable—and addictive—it really is. Juicy strips of beef seared to perfection, sweet onions and tomatoes tossed in a soy-vinegar glaze, and that glorious finishing touch: golden fries served right on top, with steamed rice to catch every drop of the sauce. It’s fusion comfort food at its finest—and now, a regular on my dinner rotation.

Enjoy!

What Ingredients do I need?

Meat 

• Sirloin steak or beef tenderloin

Produce

• Red onion

• Tomatoes (or Roma tomatoes)

• Garlic

• Potatoes (for fries) (optional if not using frozen)

International/Latin Foods

• Ají amarillo paste

Spices & Seasonings

• Ground cumin

• Salt

• Black pepper

Oils & Vinegars

• Vegetable oil

• Red wine vinegar (or white vinegar)

Baking

• Cornstarch

Asian/Global Sauces

• Soy sauce

Broth & Canned Goods

• Beef broth (or substitute with water)

Frozen Foods (optional shortcut)

• Frozen French fries

Grains & Rice

• White rice

Substitutions and Variations

Substitutions

Don’t have every ingredient on hand? No worries—here are some easy swaps to keep the flavor going strong:

• Beef: Use chicken thighs, pork loin, or even tofu for a different protein twist.

• Red wine vinegar: Apple cider vinegar or white vinegar works in a pinch.

• Beef broth: Chicken broth, veggie broth, or even water with a splash of soy sauce can do the job.

• Tomatoes: Cherry tomatoes or canned whole tomatoes (drained and roughly chopped) are good stand-ins.

• French fries: Use frozen fries for ease, or try roasted potato wedges 

Recipe Variations

Looking to mix things up? These Lomo Saltado twists keep the essence of the dish while offering fresh spins:

• Chicken Saltado: Swap the beef for boneless chicken thighs or breasts for a lighter take that still packs plenty of flavor.

• Vegetarian Saltado: Use mushrooms (like portobello or oyster), extra-firm tofu, or even seitan as your protein base. Add extra veggies like zucchini or green beans for bulk.

• Seafood Saltado: Try shrimp or scallops for a coastal-inspired twist—just be sure to cook them quickly to avoid overcooking.

Kitchen Tips and Notes

• High Heat = Great Sear: Lomo Saltado is all about that quick, hot stir-fry. Use a wok or large skillet and don’t overcrowd the pan—cook the beef in batches to get that golden sear without steaming it.

• Don’t Overcook the Tomatoes: Add the tomatoes near the end and cook just until they soften slightly—they should help form a light sauce, not become mushy.

• Shortcut with Frozen Fries: No shame in skipping the homemade potatoes—frozen fries baked or air-fried until crisp are a great time-saver.

• Let It Rest: After cooking, let the stir-fry rest for 2–3 minutes before serving to let the flavors settle and juices redistribute.

• Double the Batch: Lomo Saltado reheats well—make extra for lunch the next day. Just keep rice and fries separate so they don’t get soggy.

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🍽️ Your Turn!

Ready to bring the bold flavors of Peru into your kitchen? Give this Savory & Spicy Lomo Saltado a try and let me know how it turns out! Share your photos, tips, or any tasty twists you make—I’d love to hear your take on this classic. Don’t forget to tag me @SliceofSouthern if you post it on Instagram!

Hearty Farmhouse Sausage & Potato Soup

A rustic bowl of comfort—savory sausage, tender potatoes, and garden-fresh veggies.

Hearty Farmhouse Sausage & Potato Soup

There’s something about an unseasonably cold day in LA that makes you crave the kind of meal that wraps you up from the inside out—and this Hearty Farmhouse Sausage & Potato Soup does just that. With the skies unusually gray and a crisp chill in the air, it’s been the kind of weather that makes you reach for an oversized sweater, and a big, steaming bowl of something soothing.  I found this recipe on an old card tucked into one of my mom’s recipe boxes—a little worn, with faded ink, and clearly well-loved.  It displayed the source as "Aunt Grace".  My mom's Aunt Grace lived on a sort of Ranch/Farmhouse in Oklahoma and seeing this brought back loads of memories of a different era.  I knew this would be the perfect soup, something simple, hearty, and made with love.

As the soup bubbled gently on the stove, the kitchen filled with the cozy scent of garlic, herbs, and sausage—instantly transporting me to memories of family dinners from years past. Each ingredient felt like a little nod to home cooking at its best: buttery-soft potatoes, rich sausage, and a colorful mix of veggies that might as well have been pulled from a garden, even if they were picked up at my neighborhood market.  This bowl is comfort food at its coziest—steaming, soul-warming, and wrapped in just enough nostalgia to make you slow down and truly savor it. When the California air turns unexpectedly brisk, there’s nothing better than curling up with a bowl like this—it’s a little taste of home, right when you need it most.

Enjoy!

What Ingredients do I need?

Meat

• Italian sausage - links or ground (link casing will be removed)

Produce

• Onion
• Carrots
• Celery
• Mushrooms
• Baby potatoes
• Garlic

Pantry & Seasoning

• Chicken stock 
• Italian seasoning
• Bay leaf
• Kosher salt
• Black pepper

Oils & Basics

• Extra-virgin olive oil

Substitutions and Variations

This soup is wonderfully flexible—perfect for using what you have on hand. Here are a few easy swaps to keep things simple:

Substitutions

• Italian Sausage: Try turkey or chicken sausage for a leaner option, or use ground beef with a pinch of fennel and chili flakes for a similar flavor.

• Baby Potatoes: Any waxy potato will do—Yukon Golds, red potatoes, or even chopped fingerlings work beautifully.

• Mushrooms: Use whatever variety you like—cremini, white button, or even chopped portobello for a deeper, earthier taste.

• Italian Seasoning: A mix of dried oregano, basil, thyme, and rosemary does the trick if you’re out of the pre-mixed blend.

Variations

This Hearty Farmhouse Sausage & Potato Soup is a great base for mixing things up depending on your mood, what’s in the fridge, or who you’re cooking for. Here are a few favorite ways to make it your own:

• Creamy Twist: Stir in a splash of cream or half-and-half at the end for a richer, velvety finish. A handful of grated Parmesan adds an extra cozy touch.

• Greens Galore: Toss in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking for a boost of color and nutrients.

• Spicy Kick: Use hot Italian sausage or add red pepper flakes to turn up the heat just a bit—perfect for those extra-chilly days.

• Herby Upgrade: Add a fresh rosemary sprig or a few thyme sprigs while simmering, then remove before serving for a more aromatic broth.

Kitchen Tips and Notes

• Chop Ahead: Save time by prepping your veggies earlier in the day—or even the night before. Store them in an airtight container in the fridge until you’re ready to cook.

• Browning Is Key: Don’t rush the sausage step—browning it well adds tons of depth to the broth. And don’t forget to scrape up any browned bits when you add the broth—they’re flavor gold!

• Cut Evenly: Dice your potatoes and veggies into similar-sized pieces so they cook evenly and stay tender without turning mushy.

• Make It Ahead: This soup is even better the next day! The flavors deepen overnight, so go ahead and make a big batch—leftovers reheat beautifully for easy lunches.

• Freeze It: Freeze cooled portions in airtight containers for up to 3 months. Just leave a little room at the top for expansion. Perfect for pulling out on a future chilly day.

What to Serve With It

• Crusty Bread or Biscuits: A thick slice of sourdough or a warm, flaky biscuit is perfect for soaking up every last bit of broth.

• Simple Side Salad: Try a crisp green salad with lemon vinaigrette to balance the richness of the soup.

• Rustic Cheese Plate: A small board with sharp cheddar, apple slices, and crackers makes a cozy, farmhouse-style pairing.

This soup is filling enough to stand on its own, but these little extras make it feel like a full, comforting meal—ideal for a slow evening or sharing with friends.

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Hearty Farmhouse Sausage & Potato Soup

serves 8

1 pound Italian sausage, removed from casing
2 tablespoons extra-virgin olive oil
1 medium onion, minced
2 medium carrots, peeled and diced
1 stalk celery, diced
1/2 pound mushrooms, sliced
3 cloves garlic, minced
6 cups chicken stock
1 pound baby potatoes, diced
1 tablespoon Italian seasoning
1 bay leaf
1/2 teaspoon kosher salt and freshly-cracked black pepper

Add sausage to a large pot and cook over medium heat for 5-6 minutes, stirring and breaking up the meat until lightly browned. Transfer to a separate plate, and set aside. Drain any unwanted fat from the pot.  

Add the olive oil, carrots, onion, and celery to the pot. Cook for 5 minutes, stirring occasionally.  Add the mushrooms and garlic, and cook for 4 more minutes, stirring occasionally.

Add the chicken stock, potatoes, seasoning, bay leaf, and the cooked sausage. Cook until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked through and tender.

Discard the bay leaf and adjust seasoning if necessary.  Serve warm.

New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well