Who doesn’t love quick and easy recipes? Especially when they’re cooked literally in one pan, like this recipe from Cooking Classy on YouTube. You will love how simple and straightforward this recipe is. You just have to chop all the veggies, toss them in the sheet pan, then add the seasoned chicken over the top.
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It’s truly the perfect blend of all the hearty flavors of the fall season, and if you’re still not convinced, you’re totally missing out. Check out the video below to learn how to make this fantastic dish.
Ingredients:
- 5 bone-in, skin-on chicken thighs
- 4 tbsp olive oil, divided
- 1 1/2 tbsp red wine vinegar
- 3 cloves garlic, minced (1 tbsp)
- 1 tbsp each minced fresh thyme, sage & rosemary
- Salt and ground black pepper, to taste
- 1 large sweet potato, chopped into 3/4-inch cubes
- 1 lb Brussels sprouts, halved
- 2 medium fuji apples, cored and sliced into half-moons
- 2 shallot bulbs, peeled and sliced about 1/4-inch thick
- 4 slices hickory smoked bacon, chopped into 1-inch pieces
- 2 tbsp chopped parsley, for garnish (optional)
Directions:
Step 1
Preheat your oven to 450 degrees F. Next, in a large ziplock, combine 2 tbsp olive oil, 1 1/2 tbsp red wine vinegar, 3 cloves of minced garlic, 1 tbsp each minced fresh thyme, sage & rosemary, then add the chicken thighs. Season with some salt and ground black pepper to taste, then seal the bag. Massage the herbs and seasoning into the chicken, then set them aside.
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Step 2
Prep and cut the veggies along with the apples accordingly and place them in the sheet pan. Drizzle with 2 tbsp olive oil and toss them. Season with some salt and ground black pepper to taste, then place the chicken thighs on top. Add the chopped bacon over the veggies, then put the sheet pan in the preheated oven for 30 to 35 minutes or until the veggies and chicken are golden brown. Garnish with freshly chopped parsley (optional). Serve and enjoy!
One-Pan Fall Chicken Dinner Recipe
