Sheet Pan: Autumn Chicken Dinner
Source: Found on Pinterest
Super easy and quick. Perfect in Fall!
Ingredients
- 4-5 (6 to 7 oz.) bone-in, skin on chicken thighs
- 4 Tbls. olive oil, divided
- 1-1/2 Tbls. red wine vinegar
- 3 cloves garlic, minced
- 1 t. each: thyme, sage and rosemary (more for serving)
- salt and course ground pepper
- 1 large sweet potato, peeled and chopped into ¾-inch cubes
- 1 lb. brussels sprouts, rinsed and dried, then sliced into halves
- 2 fuji apples, cored and sliced into ¼-inch thick wedges
- 2 shallot bulbs, peeled and sliced about ¼-inch thick
- 4 slices hickory smoked bacon, chopped into 1-inch pieces
Instructions
Pour 2 tablespoons olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag; add chicken and season with salt and pepper. Seal bag and massage mixture over chicken while working to evenly distribute herbs. Marinate a few hours or all day.
When ready to assemble and bake, place sweet potato, brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 tablespoons of olive oil; then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer, then set chicken over veggie/fruit mixture.
Sprinkle bacon (separate any pieces that stick together) evenly on top of veggie, fruit and chicken. Roast in preheated oven at 450 degrees until chicken and veggies are golden brown, about 35-40 minutes. Chicken should register 165 degrees in center.
Broil during last few minutes for a more golden skin on chicken, if desired. Sprinkle with more herbs and serve immediately.