One Sheet Pan Autumn Chicken Dinner

Recipe By : Heavenly Recipes

Nothing says Fall weather more than these ingredients! Roast them according to the directions and enjoy your newest favorite comfort meal!

20Minutes

Prep Time

50Minutes

Total Time

5

Serving

One Sheet Pan Autumn Chicken Dinner

Ingredients

5 bone-in, skin on chicken thighs

5 Tbsp olive oil, divided

1 1/2 Tbsp red wine vinegar

3 cloves garlic, minced (1 Tbsp)

2 Tbsp each minced fresh thyme, sage and rosemary

Salt and freshly ground black pepper

1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes

1 lb Brussels sprouts, sliced into halves

2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick

2 shallot bulbs, peeled and sliced about 1/4-inch thick

4 slices hickory smoked bacon, chopped into 1-inch pieces

2 Tbsp chopped parsley, for garnish (optional)

Directions

    STEP - 1

    Preheat oven to 450 degrees.

    STEP - 2

    Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.

    STEP - 3

    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.

    STEP - 4

    Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.

    STEP - 5

    Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

    STEP - 6

    Set chicken thighs over veggie/apple layer.

    STEP - 7

    Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.

    STEP - 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.

    STEP - 9

    Garnish with parsley if desired and serve warm.

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