One Pan Autumn Chicken Dinner
Last weekend, a very special reader, Krissy, sent this great Fall dinner recipe to me. She tried it for a recent dinner party and it was a HUGE hit. I am so excited to try it this weekend. Krissy said that even though you can use chicken breasts, it comes out best, using the bone in thighs!!!! Bon Appetit!!!
adapted from Cooking Classy
- Bone-in, skin-on chicken thighs
- Olive oil
- Fresh herbs – rosemary, thyme, sage
- Red wine vinegar
- Garlic
- Brussels sprouts
- Sweet potato
- Fuji apples (or other sweet baking apples)
- Bacon
- Salt and pepper
Preheat oven to 450 degrees.
Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size resealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.
Let rest while you prep remaining ingredients.
Add sweet potatoes, apples, Brussels sprouts, and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper then toss to coat.
Spread into an even layer.
Top with chicken pieces and sprinkle bacon over veggie/apple mixture.
Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.
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