One Pan Harvest Chicken Dinner

Ingredients

¼ cup olive oil

3 cloves garlic, minced

2 tablespoons lemon juice

1-½ tablespoons rosemary, minced

1-½ tablespoons thyme, minced

1-½ tablespoons oregano, minced

¼ teaspoon chili flakes

Salt and pepper, to taste

4 to 5 bone-in, skin-on chicken thighs

1 large sweet potato, diced into ¾-inch pieces

1 pound Brussels sprouts, cleaned and cut in half

2 Gala apples, cored and sliced into ¾-inch pieces

2 shallots, peeled and sliced into ¼-inch pieces

5 pieces sliced smoked bacon, chopped into ½-inch pieces

Directions

Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
In a small bowl, combine the olive oil, garlic, lemon juice, minced herbs, and chili flakes. Season with salt and pepper, and mix well. Reserve 2 tablespoons.
Add the chicken thighs to a resealable gallon-sized plastic bag. (If you prefer, you can also use a large bowl.) Add the remaining herb mixture and massage evenly over the chicken. Set aside.
Add the sweet potatoes, Brussels sprouts, apples, and shallots to a sheet pan. Drizzle the vegetables with olive oil and season with salt and pepper. Sprinkle the chopped bacon over the vegetables and place the chicken thighs, evenly spaced, on top
Bake for 30 minutes, until an instant read thermometer reads 165 degrees Fahrenheit (75 degrees Celsius).
For extra crispy skin, increase the oven temperature to broil. Broil the chicken for 3 to 5 minutes, until the chicken skin is golden and crispy.
Brush the reserved 2 tablespoons of the herb mixture over the top of each chicken thigh before serving.
So good! All of the flavors of the different vegetables and the herb chicken come together so well when you cook them together on the sheet pan. The fact that it also makes it so much easier both to make and to clean-up?

Never Lose Track of Your Favorite Recipes.