Okay there is nothing better than a recipe that combines all your favorite fall items into one dish thats quick and easy. I think this might be in my top five favorite fall dinners to make. The flavor comes from the use of bone-in (I promise this doesn’t make it hard), skin-on thighs and a quick garlic herd marinade.
All the veggies are seasonal which definitely makes this taste extra seasonal and great soul comfort food for that perfect cool breezy fall day!
One key to this recipe is using fresh herbs, you should be able to buy all the herbs in one packet labeled as “poultry herbs”. If you can’t find these then dry works just as well, just be sure to use 1/3 the amounts listed.
Sassington’s One Pan Autumn Chicken Dinner
Yield: 5 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
~ 5 (6-7 oz) bone-in, skin on chicken thighs
~ 4 tablespoons olive oil, divided
~ 1 1/2 tablespoons red wine vinegar
~ 3 cloves garlic, minced (1 tablespoon)
~ 1 tablespoon each minced fresh thyme, sage, and rosemary
~ 1 large sweet potato (about 16 oz) I leave unpeeled, chopped into 3/4 in cubes
~ 1 pound 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
~ 4 slices hickory smoked bacon, chopped into 1-inch pieces
~ 2 tablespoons chopped parsley, for garnish (optional)
- Preheat oven 450 degrees.
- Pour 2 tablespoons 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 (I suggest marinating these in the same seasoning as the chicken – use a different bag. This will give them more flavor), apples and shallot on an 18 by 13-inch rimmed baking sheet.
- Drizzle with remaining 2 tablespoons 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 a few minutes for a more golden brown crispy skin on chicken if desired.
- Garnish with parsley if desired and serve warm.
I’ve said it before and I’ll say it again – this is definitely one of my favorite fall dishes to make. Be sure to share your thoughts in the comment section!