One Pan Autumn Chicken Dinner
Ingredients
The chicken and marinade
-
5
pieces
bone-in, skin-on chicken thighs
-
4
Tbsp
olive oil
-
1½
Tbsp
red wine vinegar
-
3
cloves
garlic, minced
-
1
Tbsp
fresh thyme, minced
-
1
Tbsp
fresh sage, minced
-
1
Tbsp
fresh rosemary, minced
-
to taste
salt and pepper
The vegetables and fruits
-
1
large
sweet potato, chopped
-
1
lb
Brussels sprouts, halved
-
2
medium
Fuji apples, cored and sliced
-
2
medium
shallots, sliced
The finishing touches
-
4
slices
hickory smoked bacon, chopped
-
2
Tbsp
chopped parsley (optional)
Instructions
- Preheat the oven to 450 degrees.
- Combine 2 Tbsp olive oil, red wine vinegar, garlic, and herbs in a resealable bag with the chicken, season with salt and pepper, and let rest.
- Prepare the sweet potato, Brussels sprouts, apples, and shallots on a baking sheet, drizzle with remaining olive oil, season, and spread evenly.
- Place the marinated chicken on top of the vegetables and sprinkle bacon over the mixture.
- Roast in the oven for 30-35 minutes until the chicken is cooked through and the vegetables are tender, broiling at the end for a crispy skin if desired.
- Garnish with parsley if desired and serve warm.
Nutrition Facts (estimated)
Servings
5 servings
Calories
692
Total fat
43g
Total carbohydrates
41g
Total protein
35g
Sodium
357mg
Cholesterol
181mg
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