Makes 5 Servings
- 4 Tbsp olive oil, divided
- 1 1/2 Tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 Tbsp fresh thyme, sage, and rosemary, minced
- 5 bone-in, skin on chicken thighs
- Salt and freshly ground black pepper
- 1 large sweet potato, chopped into 3/4″ cubes (skin on)
- 1 lb Brussels sprouts, halved
- 2 medium fuji apples, cored and sliced into 3/4″ pieces
- 2 shallot bulbs, peeled and sliced 1/4″ thick
- 4 slices hickory smoked bacon, chopped 1″ pieces
- Garnish with 2 Tbsp parsley, chopped
- Preheat oven to 450 degrees F.
- 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 a rimmed extra large 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.
- Sprinkle bacon on top.
- Roast in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes (chicken should reach 165 degree F). Option: Broil during last few minutes for a more golden brown crispy skin.
- Garnish with parsley if desired and serve warm.
Thanks to the original recipe found here.
The Story Behind the Recipe
I became enlightened about one pan meals with this recipe. I had tried several one pan meals before, but none had compared to this one. This is literally fall on a plate.
Not only was it simple to cut everything up, but it’s all on one pan (which makes for easy clean up) and quick! Exactly what you need when the kids are heading back to school and new activities are starting to take up any time you may have had to prep for dinner.
The start of every fall, I kick things off with this meal. Enjoy and let me know what you think!