Fall One-Pan Chicken And Veggies
Ingredients
The main ingredients
-
2
large
sweet potatoes, diced small
-
3
medium
Fuji apples, diced
-
1
lb
brussel sprouts, sliced in half
-
1
medium
red onion, diced into chunks
-
7
pieces
bone-in, skin-on chicken thighs
The dressing
-
⅓
cup
olive oil
-
¼
cup
red wine vinegar
-
2
cloves
garlic, minced
-
3
tbsp
fresh rosemary, minced
-
1
tbsp
fresh thyme, minced
-
1
tsp
salt
-
1
tsp
pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add all chopped veggies (sweet potato, apple, brussel sprouts, red onion) to the baking sheet.
- In a bowl, whisk together olive oil, red wine vinegar, garlic, rosemary, thyme, salt, and pepper.
- Pour half of the dressing over the veggies and toss until coated.
- Place the chicken thighs on top of the veggies.
- Distribute the remaining dressing over the chicken, massaging it in to coat evenly.
- Bake in the oven for 35-45 minutes until the internal temperature reaches 165°F.
- Broil for an additional 5 minutes for crispy skin.
- Serve immediately.
Nutrition Facts (estimated)
Servings
7
Calories
400
Total fat
20g
Total carbohydrates
35g
Total protein
25g
Sodium
300mg
Cholesterol
100mg
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