One Pan Autumn Chicken Dinner

Ingredients

5 (6 – 7 oz) bone-in, skin on, chicken thighs
4 T. olive oil
1 ½ T. red wine vinegar
3 cloves garlic, minced (approx. 1 T.)
1 T. each – fresh thyme, sage and rosemary, minced
Salt and freshly ground black pepper
1 large sweet potato (about 16 oz), chopped into ¾-inch cubes
1 lb Brussels sprouts, sliced into halves
2 medium fuji apples, cored and sliced into half moons about ¾-inch thick
2 shallot bulbs, peeled and sliced about ¼-inch thick
4 slices hickory smoked bacon
2 T. chopped parsley, for garnish (optional)

Instructions

  1. Preheat oven to 450.
  2. Pour 2 T. olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
  3. Add chicken, season with salt and pepper, seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
  5. Drizzle with remaining 2 T. olive oil then toss to evenly coat
  6. Place chicken thighs over veggie/apple layer and season with salt and pepper to taste.
  7. Separate any pieces of bacon that may be stuck together; sprinkle bacon on top of chicken-veggie mixture.
  8. 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.
  9. Garnish with parsley if desired and serve warm.

Serves 5

Inspired by www.cookingclassy.com

Kyla Boles