One Pan Autumn Chicken Dinner
5 servings · 20 min prep · 30 min cook
- 4 tablespoon olive oil, ( divided)
- 1½ tablespoon red wine vinegar
- 3 clove garlic, (minced (1 Tbsp))
- Salt and freshly ground black pepper
- 1 large sweet potato (about 16 oz) (chopped into 3/4-inch cubes)
- 1 pound Brussels sprouts, (sliced into halves)
- 2 medium fuji apples, (cored and sliced into half moons about 3/4-inch thick)
- Olive oil, ( divided)
- 4 slices hickory smoked bacon, (chopped into 1-inch pieces)
- 5 (6 - 7 oz) bone-in, skin on chicken thighs
- 1 tablespoon minced fresh thyme, sage and rosemary
- 2 shallot bulbs, (peeled and sliced about 1/4-inch thick)
- 2 tablespoon chopped parsley (optional)
Steps in full
- Preheat oven to 450 degrees.
- 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 veggie/apple layer.
- Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
- Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
- Garnish with parsley if desired and serve warm.
