One Pan Autumn Chicken Dinner
This cozy one-pan autumn dinner features juicy herb-roasted chicken thighs, caramelized sweet potatoes, crisp Brussels sprouts, and tangy apples for the perfect fall comfort meal.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet 18x13 inch
Ingredients
Main Ingredients
- 5 chicken thighs bone-in, skin-on, 6–7 oz each
- 4 tablespoon olive oil divided
- 1 ½ tablespoon red wine vinegar
- 3 cloves garlic minced (about 1 Tbsp)
- 1 tablespoon fresh thyme minced
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh rosemary minced
- salt and pepper to taste
- 1 sweet potato about 16 oz, chopped into cubes
- 1 lb Brussels sprouts halved
- 2 Fuji apples cored and sliced into thick half moons
- 2 shallot bulbs sliced about ¼-inch thick
- 4 slices hickory smoked bacon chopped into 1-inch pieces
- 2 tablespoon chopped parsley for garnish (optional)
Instructions
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment or foil.
- In a bowl, whisk 2 tablespoon olive oil, red wine vinegar, garlic, herbs, salt and pepper.
- Brush chicken thighs with herb oil mixture, including under skin if possible.
- Toss sweet potatoes, Brussels sprouts, apples, and shallots in remaining 2 tablespoon olive oil. Season with salt and pepper.
- Spread vegetables around chicken on baking sheet.
- Top with chopped bacon and roast for 30 minutes, until chicken is cooked through and veggies are tender.
- Broil for 2–3 minutes to add crispiness to the chicken skin if desired.
- Remove from oven and let rest a few minutes. Garnish with parsley and serve warm.
Notes
Leftovers store well in airtight containers for 3-4 days or freeze for later. Reheat gently to keep chicken moist.