One Pan Autumn Chicken Dinner


I love the season of fall and cooking fall-related recipes, simply like the one I’m sharing with you today. Ha, a bit off subject but the weather in Texas hardly ever show signs of autumn. Haha! 😀

Furthermore, I am not going to lie though preparing this Chicken dinner was a bit challenging for me; working with the chicken was not so bad, but as for the fruit and veggies they were an entirely different story lol. The slicing of shallots and apples were somewhat easy. But, then came the brussel sprouts and the sweet potato lol. I would have to say that they were the hardest. I had a difficult time getting a firm hold of the brussel sprouts so that I could slice them in halves and the sweet potato was hard to chop as well because of its awkward shape. I had a few close calls, but I thankfully did not cut myself in the process. 🙂

However, my hard work did pay off once again as the result of this dish turned out to be very yummy! 🙂 This one pan Chicken dinner recipe would make an excellent meal for you and your family that I’m certain, you will all enjoy one or maybe a few nights during the season of fall.

One Pan Autumn Chicken Dinner

Ingredients

4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs, rinsed and pat dry
4 Tbsp olive oil divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced
1 Tbsp dried thyme, sage, and rosemary
1/8 tsp Salt
1/2 tsp black pepper
1 large sweet potato, peeled diced into 3/4-inch cubes
1 lb Brussels sprouts, sliced into halves
2 fuji apples, cored and sliced into half moons about 3/4-inch thick
2 shallot bulbs, peeled and sliced into 1/4-inch thick
4 slices bacon, chopped into 1-inch pieces

Directions

Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and set aside.

1. Pour two tablespoons olive oil, red wine vinegar, garlic, and herbs into a gallon size resealable bag, combine chicken, season with salt and pepper then seal bag and rub mixture over chicken while working to distribute herbs evenly. Set aside and let rest while cutting veggies.

2. Put sweet potato, Brussels sprouts, apples and shallots on the previously prepared baking sheet. Drizzle with the remaining two tablespoons of olive oil then stir to evenly coat and sprinkle with salt and pepper to taste. Spread into an even layer then place chicken over veggie/fruit mixture.

3. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and vegetables are golden brown, approximately thirty-forty-five minutes (chicken should register 165 in the center). Broil for approximately two-three minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Source  Cooking Classy

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