One Pan Autumn Chicken Dinner...a month late

So I know it's a month late, but technically it still is Fall.  Regardless of the season, this is probably one of our family favorites and definitely what I would consider "soul comfort food". It's also easy to make and clean up!

I always use fresh herbs here, you should be able to buy all the herbs in one packet labeled as “poultry herbs”. And before you comment asking for measurements, I don't use measurements.  Go back through past recipes, you'll see that it's just not my thing.  

Ingredients for this Easy Chicken Dinner

• Bone-in, skin-on chicken thighs
• Olive oil...about 4 Tbsp
• Fresh herbs – rosemary, thyme, sage
• Red wine vinegar...about 2 Tbsp
• Garlic...whatever floats your boat
• Brussels sprouts
• Sweet potato
• Fuji apples (or other sweet baking apples)
• Bacon
• Salt and pepper

How to Make This Sheet Pan Chicken Recipe

Preheat oven to 450 degrees.
Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size resealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.
​
Let rest while you prep remaining ingredients.

Add sweet potatoes, apples, Brussels sprouts, and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper then toss to coat.  
Spread into an even layer.

Top with chicken pieces and sprinkle bacon over veggie/apple mixture.
Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.

Again, I'm sorry this was so late...last month was crazy busy.  If you try this out, let me know!  ~Candance


#soulfood #amazingrecipes #easydinnerideas #chickenrecipes #familymeals #interiordesign #yummyfood #healthyfood 

---