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–+ servings

autumn chicken dinner

This is such a comforting and easy one pan chicken recipe! Brimming with veggies, packed with fresh flavor and a recipe the whole family will love!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 5
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 5 bone-in, skin-on chicken thighs Chicken Thighs 6-7 oz each
  • 4 Tbsp Olive Oil divided
  • 1.5 Tbsp Red Wine Vinegar
  • 3 cloves Garlic minced (1 Tbsp)
  • 1 Tbsp Fresh Thyme minced
  • 1 Tbsp Fresh Sage minced
  • 1 Tbsp Fresh Rosemary minced
  • 1 large Sweet Potato about 16 oz, chopped into 3/4-inch cubes (unpeeled)
  • 1 lb Brussels Sprouts sliced in half
  • 2 medium Fuji Apples cored and sliced into half moons about 3/4-inch thick
  • 2 bulbs Shallots peeled and sliced about 1/4-inch thick
  • 4 slices Bacon hickory smoked, chopped into 1-inch pieces
  • 2 Tbsp Parsley chopped, for garnish (optional)

Instructions
 

Preparation Steps

  • Preheat oven to 450 degrees F.
  • Pour 2 Tbsp olive oil, red wine vinegar, garlic, and herbs into a gallon size resealable bag.
  • Add chicken, season with salt and pepper, then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  • Place sweet potato, Brussels sprouts, apples, and shallot on an 18 by 13-inch rimmed baking sheet.
  • Drizzle with remaining 2 Tbsp olive oil, then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  • Set chicken thighs over the veggie/apple layer.
  • Separate any pieces of bacon that may be stuck together, then sprinkle bacon over the veggie/apple mixture.
  • Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 degrees F in center). Broil during the last few minutes for a more golden brown crispy skin on chicken if desired.
  • Garnish with parsley if desired and serve warm.

Notes

If the pan seems too crowded, use two baking sheets to ensure the vegetables and chicken roast rather than steam. The chicken should register 165 degrees F in the center when done.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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