One Pan Autumn Chicken Dinner
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
American
One Pan Autumn Chicken Dinner
Description
The One Pan Autumn Chicken Dinner begins with chicken thighs marinated in a blend of olive oil, red wine vinegar, garlic, and herbs like thyme, sage, and rosemary. This infuses the meat with aromatic flavors before roasting. The chicken is then nestled atop a mix of chopped sweet potatoes, halved Brussels sprouts, sliced Fuji apples, and shallots, which provide a mix of textures and natural sweetness alongside the savory meat. Hickory smoked bacon pieces spread over the vegetables introduce a smoky, salty element that crisps during roasting.
Baking at a high temperature promotes a golden brown, slightly crispy skin on the chicken, while tenderizing the vegetables and apples underneath. The combination offers a pleasing mix of crispy, tender, sweet, and savory bites. This dish can be served as a standalone hearty meal, suitable for colder seasons when root vegetables and apples are in season.
Optional parsley garnish adds a fresh note at serving. Broiling the chicken skin briefly at the end enhances crispness. Ensuring the chicken reaches an internal temperature of 165°F guarantees safety while retaining juiciness. The recipe’s one-pan method simplifies preparation and cleanup, making it practical for home cooks.
Ingredients
- 5 (6 - 7 oz) chicken thighs bone-in, skin on
- 4 Tbsp olive oil divided
- 1 1/2 Tbsp red wine vinegar
- 3 cloves garlic minced (1 Tbsp
- 1 Tbsp thyme minced fresh
- 1 Tbsp sage
- 1 Tbsp rosemary
- salt freshly ground
- black pepper freshly ground
- 1 sweet potato I leave unpeeled), chopped into 3/4-inch cubes, large (about 16 oz
- 1 lb Brussels sprouts sliced into halves
- 2 Fuji apple cored and sliced into half moons about 3/4-inch thick, medium
- 2 shallot peeled and sliced about 1/4-inch thick
- 4 lices Bacon chopped into 1-inch pieces, hickory smoked
- 2 Tbsp parsley for garnish (optional, chopped
Instructions
- Preheat oven to 450 degrees.
- Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
- 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.
- Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.
- Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
- Set chicken thighs over veggie/apple layer.
- Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
- 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.
- Garnish with parsley if desired and serve warm.
User Reviews
Overall Rating
5
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