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.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Savory Roasted Butternut Squash with Zesty Marinated Feta

Savory Roasted Butternut Squash with Zesty Marinated Feta – A Cozy, Flavor-Packed Side Dish for Chilly Winter Nights!

Savory Roasted Butternut Squash with Zesty Marinated Feta

Savory Roasted Butternut Squash with Zesty Marinated Feta is the ultimate winter side dish—simple, flavorful, and packed with wholesome ingredients. If you’re looking for an easy but impressive recipe, this dish is a must-try. The natural sweetness of roasted butternut squash pairs perfectly with the tangy, herb-infused feta, creating a contrast of flavors that will elevate any meal. Plus, it’s made with just a handful of fresh ingredients, many of which you may already have in your kitchen!

One of the best things about this butternut squash recipe is how effortless it is to prepare. With minimal chopping and a quick roast in the oven, you’ll have a warm, satisfying dish that’s perfect for busy weeknights or special gatherings. The feta cheese is marinated in fragrant olive oil, fresh thyme, and rosemary, infusing it with bold Mediterranean flavors that enhance every bite. The roasting process caramelizes the squash, bringing out its natural richness while adding a slight crispiness to the edges.  The combination of flavors create an incredibly delicious dish that will have everyone coming back for seconds.

Serve Roasted Butternut Squash with Marinated Feta alongside roasted chicken, grilled salmon, or seared steak for a well-balanced meal.  Whether you're looking for a cozy weeknight dinner addition or a flavorful side for a dinner party, this easy butternut squash recipe is a winner!

Enjoy!

 

What Ingredients do I need?

Produce:

• Butternut squash
• Fresh thyme
• Fresh rosemary

Dairy:

• Block of feta cheese

Pantry Staples:

• Extra virgin olive oil
• Crushed red pepper flakes
• Salt & pepper

Substitutions and Variations

Substitutions

• Butternut squash → Sweet potatoes, acorn squash, or pumpkin
• Fresh thyme & rosemary → Dried thyme & rosemary (use half the amount) or Italian seasoning
• Crushed red pepper flakes → a pinch of cayenne for mild heat

Variations

• Swap the Feta cheese:  Use goat cheese, ricotta salata, or queso fresco
• Add Nuts for Crunch: Toss in some walnuts, pecans, or pine nuts during the last few minutes of roasting for a crunchy texture that pairs nicely with the soft squash.
• Zucchini or Summer Squash Variation:  Substitute the butternut squash: Slice zucchini or summer squash into 1/2-inch thick rounds or half-moons.  Reduce the roasting time to 15-20 minutes at 450°F.  Use goat cheese instead of feta and marinate with the same herbs.

Kitchen Tips and Notes

• Buy pre-cut squash for ease:  cutting your own will produce the freshest results but is often found a little hard to cut.  Find pre-cut squash that are cut in cubes as they are typically more fresh. This will cut down on cutting time.

• Roasting Tip: Don’t overcrowd the baking sheet when roasting the squash. If the pieces are too close together, they may steam rather than roast, affecting the texture. Use two baking sheets if needed.

• Herb Substitution: If you don’t have fresh herbs, you can substitute dried thyme and dried rosemary. Just use about half the amount to avoid overwhelming the dish. Dried herbs are more potent than fresh.

• Roasting Tip: Don’t overcrowd the baking sheet when roasting the squash. If the pieces are too close together, they may steam rather than roast, affecting the texture. Use two baking sheets if needed.

• Serving Tip: If you’re serving the roasted squash with marinated feta as a side, consider pairing it with a protein like grilled chicken, pork, or salmon to make it a complete meal.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavors will continue to meld together, but the squash will lose some of its crispness. Reheat gently in the oven or microwave.

   EQUIPMENT YOU MAY NEED   

• Large rimmed baking sheet – Ensures even roasting and allows the squash to caramelize.

• Parchment paper – Prevents sticking and makes cleanup easier.

• Mixing bowls – A large one for tossing the squash with olive oil and seasoning and a small one for marinating the feta mixture.

• Sharp knife – Essential for peeling and cubing the butternut squash.

• Cutting board – A sturdy surface for chopping and preparing ingredients.

• Measuring spoons – To accurately portion out herbs, oil, and spices.

• Serving platter - To beautifully present the finished dish.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Savory Roasted Butternut Squash with Zesty Marinated Feta

Serves: 6

1 butternut squash, peeled and cut into bite-sized cubes
5 tbsp. Extra Virgin Olive Oil, divided
1 tbsp. fresh thyme, chopped
1 tbsp. fresh rosemary, chopped
1⁄4 tsp. crushed red pepper flakes
4 oz. block of feta
1 dash Salt and pepper, to taste

Preheat the oven to 450°F. Line a large, rimmed baking sheet with parchment paper.

In a large bowl, toss the cubed squash with three tablespoons of olive oil, then salt and pepper to taste. Pour out onto the prepared pan. Bake for 20 minutes, tossing once, or until tender and charred in spots.

Meanwhile, cut the feta into thin strips, then break into shards and place in a shallow dish. In a small bowl, combine the remaining olive oil, fresh herbs, red pepper flakes, and additional salt and pepper. Pour over the feta and toss once to coat. Allow to sit for 10-15 minutes.

When the squash is cooked through, pour it onto a serving platter. Scatter the marinated feta over top.

Summer Fresh Recipe Series: Lemon Rosemary 20 Minute Marinade

Everyone needs a good go to marinade.  One that's bright and herby and super quick.  This Lemon Rosemary Marinade is all that an more.   It's a 3 ingredient, no fuss, 20 minute counter-top marinade that you will be using over and over!

Grilled Chicken using the Marinade

Lemon Rosemary 20 Minute Marinade

3 Ingredients is all it takes to whip up a fantastic lemon and herb marinade that packs a huge flavor punch.  This is a quick marinade, only 20 minutes, on the counter.  No refrigerator, no advanced prep needed.  Just marinade your meat while you prepare the rest of your meal.  The result is meat that is succulent and tender and has a major lemon burst and a slight herb flavor.  Perfect for veggies as well.

This will be your new go to marinade all summer long, so make use of the lemons that are available to you right now, and make sure to use fresh ones.  Enjoy!

What Ingredients do I need?

• Lemons
• Olive Oil
• Dried Rosemary
• salt & pepper

Grilled Chicken using the Marinade

Substitutions and Variations

• Use fresh herbs if you choose:  thyme, cilantro, oregano
• Other dried herbs will work well: basil, thyme, Italian seasoning
• Use on any meat
• Works great for grilled vegetables

Kitchen Tips and Notes

• I add the marinade ingredients straight into a ziploc bag or a tray with sides so I have less dishes to wash!

• Toss your meat in the marinade so both sides have marinade on them.

• Leave on the counter for 20 minutes, then cook.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

• Chicken and Mango Salad with Mint and Bacon Vinaigrette

• Salsa Verde

• Mediterranean Style Lentil Salad

• Spinach and Watermelon Salad with Feta and Walnuts

• Thai Chicken Skewers with Grilled Pineapple

Lemon Rosemary 20 Minute Marinade

2 small lemons cut in half and juiced
1 Tablespoon dried Rosemary

1/3 cup olive oil

salt & ground black pepper to taste

In a measuring cup add all ingredients and whisk to combine.  Add to chicken, fish, pork, beef, or vegetables in a sealed plastic bag or a large rimmed bowl or tray to marinate.  Allow to sit on the counter in the marinade for 20 minutes.  This works well when allowing your meat to come to room temperature.  Throw away any excess marinade.

Date Night: Sirloin Tips and Gravy

Comfort food galore or Food of the Gods....you decide!  These Sirloin tips are simmered in the most succulent and saucy gravy that will have them begging for more.

Sirloin Tips and Gravy

We had a wonderful date night Friday night.   A stay at home (which we always do anyway these days during Covid) date night with a wonderful dinner, candlelight, wine, and smooth jazz.  This was a "turn off the TV" and let's have some fun kind of date night.  We haven't relaxed like that in quite a while.  To me date night calls for steak.  But one that's cozy, more like comfort food since it is still chilly here at night.  This Sirloin Tips and Gravy is the ultimate comfort food.  It's heavenly actually,  and it couldn't be easier or quicker to make.

Bite sized pieces of sirloin steak are seasoned and seared then simmered in the most heavenly beef gravy sauce spiked with red wine, rosemary & thyme, and garlic.  Served along side of rice, mashed potatoes, or noddles you have a dinner that is the food of the Gods!

Let's talk about the gravy for a minute.  This isn't you plain old everyday brown gravy.  No ma'am!  This is a decadent rich and thick saucy gravy filled with wine, onions, and spices.  THIS is what makes the dish AMAZING!   Don't skip the gravy, cause it's what this is all about.  Enjoy!

What Ingredients do I need?

• sirloin steak
• garlic powder
• onion powder
• chili powder
• paprika
• onion
• red wine
• beef broth
• olive oil
• dried thyme
• dried rosemary
• garlic
• butter
• Worcestershire sauce
• cornstarch

Substitutions and Variations

• Use NY strip steak or filet mignon as decadent alternatives.  
• Use white wine instead of red or leave out the wine if needed.
• Use shallots instead of onions
• Serve with egg noodles, mashed potatoes or rich.
• Serve with crusty bread to soak up all the sauces
• Add mushrooms along with the onions to the sauce

Kitchen Tips and Notes

• Stew meat would not work in this dish as it needs a long cooking time.

• This spice rub is great on fish, chicken, or pork.
• The sauce would be wonderful over pot roast, or make a version with chicken broth and white wine over pork roast.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Sirloin Tips and Gravy

serves 4


1 ½ lbs. top sirloin steak
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
3 Tablespoons flour

3 Tablespoons olive oil

Gravy
1/4 cup dry red wine
1/2 cup diced yellow onion
3 cloves garlic, minced
2 cups beef broth
3 Tablespoons butter, separated
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 1/2 teaspoons Worcestershire sauce
1/4 cup cold water + 3 tablespoons cornstarch

On a cutting board, cut steak into 1-inch cubes, trimming any large pieces of fat.  Combine beef seasoning and sprinkle it over the meat. Toss to coat. Sprinkle flour over the meat and toss.

Heat 3 Tablespoons of olive oil in a large skillet or dutch oven over medium-high heat. Add the sirloin, in batches if needed, and sear meat browning all sides about 1 - 1 1/2 minutes total.    The meat will not be cooked at this point.   Transfer to a plate. Repeat with remaining beef if necessary.

Reduce the heat to medium and add 2 TBS butter.   When melted add the onions. Cook until softened, about 5 minutes.  Add the wine and use a wooden spoon to scrape up any brown bits on the bottom of the pan.  Add the garlic and cook for 30 seconds until fragrant.  Add the beef broth, thyme, rosemary, onion powder, and garlic powder.  Bring to a boil.

In a small measuring cup add the cornstarch and the water, whisking to combine.  Whisk in the cornstarch into the hot gravy in a steady stream and stir.  All the gravy to come to another boil.  Then reduce your heat to medium-low.  Add back in the beef along with any accumulated juices.   Cook partially covered with a lid for 10 minutes, until beef is cooked through.  Remove the pot from the heat.  Stir in the remaining tablespoon of butter into the sauce.  

Meyer Lemon & Rosemary Chicken Salad

 A wonderfully fresh and easy to pull together winter salad that makes a great weeknight dinner.  It's bursting with the flavors of lemon and rosemary which make for one heck of a flavor combination! 

Yum

Meyer Lemon & Rosemary Chicken Salad

If you're in a pinch and need a quick meal I've got one for you.  This wonderful salad is bursting with bold flavors.  Meyer lemons and rosemary are the stars here but they also have some help from earthy radishes, slightly bitter escarole, and delicate shallots.  Meyer lemons can be found during the winter months, are less acidic and a little sweeter than regular lemons.  They are wonderful in this salad.

This is the perfect salad for lunch or a light dinner.  Serve it alongside some crusty bread, pita, cornbread, and even a bowl of soup if you would like.  This salad can be made from winter through summer using regular lemons.  It's full of protein, very satisfying and can be done in under 30 minutes.  We simply loved it!  

What is the best time for this salad?

• Meyer Lemons are available beginning in November and run through March.  This is a great winter salad
• Perfect for lunch or a light dinner
• Serve for a Garden Party
• A bridal shower
• A Ladies Tea
• Girls Night In
• Hectic family nights
• Weeknight meals
• Whenever you are short on time

What do I serve with this salad?

• One hour dinner rolls
• 7-Up Biscuits
• Simple Garlic Cheese Bread
• Simple Cheddar Biscuits
• Mom's Cornbread
• The Best Herby Bread
• 3 Ingredient Gnocchi Soup
• Homemade Minestrone Soup
• Tuscan White Bean Soup
• Easy Tomato Soup

What Ingredients do I need?

• Meyer Lemons (found in the Winter months)
• Shallot
• Escarole
• Chicken Breasts
• Fresh Rosemary
• Radishes

Substitutions and Variations

• Substitute regular lemons for the Meyer lemons
• Try navel or Cara Cara oranges for a different take
• Use chicken thighs instead of breasts
• Use Italian kale or spinach instead of escarole
• Use Easter radishes
• Use jicima or parsnips for the radishes
• Try to stick with fresh rosemary as it will provide you with the most pungent flavor, however you can use dried rosemary if necessary

Kitchen Tips and Notes

• Chop your ingredients before you start, to cut down on overall time
• Slice chicken breasts horizontally to make thin cutlets
• You can buy thin cutlets if you prefer
• The recipe can be enlarged or decreased as needed easily
• Oil the chicken breasts so the herbs adhere and stick to the meat while cooking
• Meyer lemons are found during the winter months - substitute regular lemons if unavailable

Enjoy!

Meyer Lemon & Rosemary Chicken Salad


servings: 4


2 Meyer lemons
1 small shallot, finely chopped
3 tablespoons olive oil
Coarse salt and freshly ground black pepper
2 8 ounces chicken breasts, halved horizontally
1 tablespoon finely chopped fresh rosemary
1 head escarole, trimmed and chopped - about 4 cups
4 – 5 radishes, thinly sliced

olive oil for cooking

Prepare the dressing:  Juice 1 lemon into a small bowl.  Stir in the shallot, and add a pinch of salt and pepper.  Add the olive oil and which until emulsified.  

Preheat a grill pan over medium-high heat. Season chicken with salt and pepper. Sprinkle with rosemary. Lightly douse the chicken with olive oil. Grill 5 minutes or until golden brown on one side. Turn; cook 5 to 6 minutes more or until they reach an internal temperature of 165°F.

Meanwhile, cut thin slices from the remaining lemon.  Cut those slices in to quarters.  Transfer to a large bowl.  Add the chopped escarole and radishes. Toss with enough dressing to coat.  You may have extra.  Place dressed greens on a platter and arrange chicken on top.  Drizzle with a little more dressing. 

adapted from bhg.com

Summer Fresh Recipe Series: Grilled Vegetable Platter

Vegetables grilled until caramelized and tender crisp and doused with the most fabulous herb vinaigrette around!

I've been dying to bring you this 8th installment of my Summer Fresh Recipe Series.  This next side dish is a beauty, and a tasty one at that.  It screams summertime and just begs to be eaten!

The focus is on the fresh summer vegetables and all the fresh herbs you can get your hands on!

GRILLED VEGETABLE PLATTER

I've come a long way since childhood.  Yes, I have.

There was a time I would never have looked twice at this platter, crinkling up my nose.

But not today.

I've changed.

You couldn't drag me away from these now.

And the vinaigrette... let's just say I could bathe in it!

Enjoy!

Summer Fresh Recipe Series

• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Grilled Vegetable Platter


VEGETABLES
5-6 Campari tomatoes
3-4 large carrots, peeled
1 bunch large asparagus, wooden ends removed
1-2 zucchinis, cut on the bias
1-2 yellow summer squash, cut on the bias

FOR THE VINAIGRETTE
1/4 cup olive oil
2 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
3 cloves garlic, minced
2 Tbsp fresh basil, chopped, plus whole leaves for garnish
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh sage, chopped
1 Tbsp fresh parsley, chopped
Kosher salt and freshly ground black pepper, to taste
Preheat grill to medium high heat.

In a medium bowl stir together all the ingredients for the vinaigrette.  Brush all sides of the vegetables with some of the vinaigrette and allow to marinate for about 10 minutes. 

Grill vegetables straight on the grill until tender crisp and they have good grill marks on them, turning over as needed.  About 10 minutes.

Remove from grill to a platter and drizzle with some of the remaining vinaigrette.  Serve immediately.