Description

This One Pan Autumn Chicken Dinner is a hearty and flavorful meal that combines bone-in, skin-on chicken thighs with sweet potatoes, Brussels sprouts, apples, shallots, and smoky bacon. Roasted together with a fragrant blend of fresh herbs and a tangy red wine vinegar marinade, this dish offers a perfect balance of savory and sweet that captures the essence of fall in a simple, easy-to-make sheet pan dinner.

Ingredients

Scale

Chicken Marinade

5 (6 – 7 oz) bone-in, skin on chicken thighs
2 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced (1 Tbsp)
1 Tbsp each minced fresh thyme, sage, and rosemary
Salt and freshly ground black pepper, to taste

Vegetables & Additions

1 large sweet potato (about 16 oz), chopped into 3/4-inch cubes (unpeeled)
1 lb Brussels sprouts, sliced into halves
2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced about 1/4-inch thick
2 Tbsp olive oil
4 slices hickory smoked bacon, chopped into 1-inch pieces
2 Tbsp chopped parsley, for garnish (optional)

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Instructions

Prepare Oven and Marinade: Preheat your oven to 450°F (232°C). In a gallon size resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, and the fresh herbs (thyme, sage, rosemary). Season with salt and freshly ground black pepper.
Marinate Chicken: Add the chicken thighs to the bag, seal it, and massage the marinade evenly over the chicken pieces. Set aside to rest while preparing the vegetables.
Prepare Vegetables and Apples: On a large (18 x 13 inch) rimmed baking sheet, spread out the chopped sweet potato, halved Brussels sprouts, sliced apples, and sliced shallots. Drizzle with the remaining 2 tablespoons of olive oil and toss well to coat evenly. Season the mixture with salt and pepper to taste.
Arrange Chicken and Bacon: Place the marinated chicken thighs skin-side up over the vegetable and apple mixture on the baking sheet. Make sure the pieces are spaced evenly. Separate any bacon pieces sticking together and sprinkle them evenly over the veggies and apples.
Roast the Dish: Roast everything in the preheated oven for 30 to 35 minutes until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and golden brown. For crispier, golden skin on the chicken, broil during the last few minutes of cooking if desired, watching carefully to prevent burning.
Garnish and Serve: Once roasted, garnish with chopped parsley if you like and serve the dish warm straight from the pan for a comforting autumn meal.

Notes

Do not peel the sweet potato to add extra texture and nutrients to the dish, but you can peel if preferred.
Broiling at the end is optional but enhances the crispiness of the chicken skin.
Ensure chicken is cooked to an internal temperature of 165°F for safe consumption.
Use fresh herbs for best flavor; dried herbs can be substituted but reduce quantity by half.
Leftovers can be stored in an airtight container and reheated in the oven or microwave.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 10 g
Sodium: 420 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 110 mg