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One Pan Autumn Chicken Dinner
This is such a comforting and easy one pan chicken recipe! Everyone will love it on those chili autumn nights. It's brimming with flavor and loaded with seasonal veggies. You'll love those sweet apples pieces and salty bits of bacon.
👥 5 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
📝 Preparation Steps
1
Preheat oven to 450 degrees.
2
Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
olive oil, ( divided)4 Tbspgarlic, (minced (1 Tbsp))3 cloves
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.
4
Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
large sweet potato (about 16 oz) ((I leave unpeeled), chopped into 3/4-inch cubes)1Brussels sprouts, (sliced into halves)1 lb
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.
olive oil, ( divided)4 Tbsp
6
Set chicken thighs over veggie/apple layer.
7
Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple 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.
chopped parsley, (for garnish (optional))2 Tbsp
Nutrition Facts
calories
692 kcal
fat Content
43 g
serving Size
1 serving
fiber Content
8 g
sugar Content
15 g
sodium Content
357 mg
protein Content
35 g
cholesterol Content
181 mg
carbohydrate Content
41 g
saturated Fat Content
11 g
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