Description
This One Pan Autumn Chicken Dinner is a cozy, flavorful meal perfect for fall evenings. Juicy bone-in, skin-on chicken thighs are marinated in a fragrant blend of fresh herbs, garlic, and red wine vinegar, then roasted alongside sweet potatoes, Brussels sprouts, tart-sweet Fuji apples, shallots, and smoky turkey bacon. The vibrant medley of seasonal ingredients roasted together creates a deliciously caramelized and comforting dish that’s simple to prepare and perfect for a wholesome family dinner.
Ingredients
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 (about 1 Tbsp)
- 1 Tbsp fresh thyme, minced
- 1 Tbsp fresh sage, minced
- 1 Tbsp fresh rosemary, minced
- Salt and freshly ground black pepper, to taste
Vegetables & Add-ins
- 1 large sweet potato (about 16 oz), unpeeled and chopped into 3/4-inch cubes
- 1 lb Brussels sprouts, sliced in halves
- 2 medium Fuji apples, cored and sliced into 3/4-inch thick half moons
- 2 shallot bulbs, peeled and sliced about 1/4-inch thick
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 4 slices hickory smoked turkey bacon, chopped into 1-inch pieces
- 2 Tbsp chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to ensure it’s hot and ready for roasting.
- Prepare Marinade: In a gallon-sized resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, and the fresh herbs: thyme, sage, and rosemary. This mix will infuse the chicken with deep autumn flavors.
- Marinate Chicken: Add the chicken thighs to the bag, seasoning them well with salt and freshly ground black pepper. Seal the bag and gently massage the marinade over the chicken pieces to distribute herbs evenly. Set aside and allow the chicken to rest while you prep the veggies and apples.
- Arrange Vegetables and Fruits: On an 18×13-inch rimmed baking sheet, place the chopped sweet potatoes, halved Brussels sprouts, apple slices, and sliced shallots in an even layer. These ingredients will roast together, melding their flavors beautifully.
- Season Vegetables: Drizzle the vegetables and fruit with the remaining 2 tablespoons of olive oil. Toss gently to coat everything evenly, then season with salt and freshly ground black pepper to taste.
- Position Chicken: Arrange the marinated chicken thighs evenly on top of the vegetable and apple layer. This allows the chicken juices to drip down and flavor the veggies as everything roasts.
- Add Bacon: Separate any bacon pieces that might be stuck together and sprinkle the chopped hickory smoked turkey bacon over the vegetables and apples beneath the chicken, adding a smoky savory touch.
- Roast: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and both chicken skin and vegetables are golden brown.
- Optional Broil: For extra crispy, golden chicken skin, switch the oven to broil during the last few minutes of cooking. Watch closely to avoid burning.
- Garnish and Serve: Remove from oven, sprinkle chopped parsley over the dish if desired, and serve warm for a hearty autumn dinner.
Notes
- Leaving the sweet potato skin on adds texture and nutrients but you can peel if preferred.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- For a crispier finish, broil the chicken skin for 1-2 minutes at the end, but monitor carefully to prevent burning.
- You can substitute turkey bacon with regular bacon or omit for a lighter dish.
- This recipe serves 5, but can easily be scaled up for larger gatherings.
- Use a rimmed baking sheet to contain juices and prevent mess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American