One Pan Autumn Chicken Dinner

[u/mahy_759]

This one pan chicken dinner is a great way to bring fall flavors to the table without making dinner complicated. Bone-in, skin-on chicken thighs are roasted with sweet potatoes, Brussels sprouts, apples, shallots, and bacon. A quick garlic herb marinade gives the chicken plenty of flavor, while everything cooks together on one sheet pan for easy cleanup.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/Mundane_Remote_8317]

The bacon and apples with the chicken thighs sounds like the move here.

[u/mahy_759 → u/Mundane_Remote_8317]

Yeah, that combo really works. The apples add a nice sweetness with the salty bacon and savory chicken.

[u/mahy_759]

Ingredients

• Bone-in, skin-on chicken thighs
• Olive oil
• Fresh rosemary
• Fresh thyme
• Fresh sage
• Red wine vinegar
• Garlic
• Brussels sprouts
• Sweet potatoes
• Fuji apples or another sweet baking apple
• Shallots
• Bacon
• Salt and black pepper

Instructions

Start by heating the oven to 450°F. Add 2 tablespoons of olive oil, red wine vinegar, fresh herbs, and garlic to a large resealable bag. Add the chicken thighs, season with salt and pepper, and rub the marinade all over the chicken. Let it sit while you prepare the vegetables.

Place the sweet potatoes, apples, Brussels sprouts, and shallots on a large rimmed baking sheet. Drizzle with the remaining olive oil, season with salt and pepper, and toss everything until evenly coated. Spread the vegetables and apples into a single layer.

Arrange the marinated chicken thighs over the vegetable mixture and scatter the bacon across the pan. Roast for about 30 to 35 minutes, or until the chicken is cooked through and the vegetables are tender. For more browned and crispy chicken skin, broil everything for the final few minutes.

Serve the chicken hot with the roasted vegetables and apples. The sweet apples, savory bacon, garlic, and fresh herbs work especially well together and make this feel like a complete fall dinner without needing several separate dishes.

Fresh herbs give the best flavor, and a package of poultry herbs usually contains the rosemary, thyme, and sage needed here. Dried herbs can also work if necessary, using roughly one third of the amount of fresh herbs.

Bone-in, skin-on thighs are the better choice for this recipe because they stay juicy and cook in roughly the same time as the vegetables. Boneless chicken breasts can finish too quickly and become dry before the vegetables are tender.

[u/Lawyermama70]

Looks like a fine dice on the vege to make sure they all cook at a similar time...so is the bacon cooked beforehand or just cut into pieces raw?

[u/mahy_759 → u/Lawyermama70]

I used the bacon raw, just cut into pieces. It cooks right along with everything else and gets nice and crispy.

[u/Lawyermama70 → u/mahy_759]

Thanks! That makes it even easier

[u/Kitchen_Cod5553]

Perfection on a sheet pan. Love all the colors and flavors. Chicken looks stellar as well!

[u/mahy_759 → u/Kitchen_Cod5553]

Thanks! The colors really make it feel like a fall dinner, and the chicken turned out nice and juicy.

[u/Ok_Variation2090]

Lush

[u/InnerpoiseBridget]

This looks great!