This fall, spend more time hiking, biking, and running – and spend less time wading through complicated recipes. This One Pan Autumn Chicken is quick, simple, and allows for easy substitutions. If you make it, let us know in the comments how it turns out!
- 4 – 5 chicken thighs
- 4 Tbsp olive oil
- 1 1/2 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 Tbsp each thyme, sage and rosemary
- Salt and pepper
- 1 sweet potato, chopped
- 1 lb Brussels sprouts, halved
- 2 fuji apples, cored and sliced
- 4 slices hickory smoked bacon, chopped into 1-inch pieces
One Pan Autumn Chicken Directions
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. Set aside. Place sweet potato, Brussels sprouts, and apples on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil, toss to evenly coat, and season with salt and pepper. Spread into an even layer then set chicken on top. Sprinkle bacon over veggie/fruit mixture. Roast until chicken and veggies are golden brown, about 30 minutes. Broil during last few minutes for a more golden skin on chicken if desired.