Description

This One Pan Autumn Chicken Dinner combines tender, herb-marinated chicken thighs with sweet potatoes, Brussels sprouts, apples, shallots, and smoky bacon, all roasted together for an easy, flavorful, and hearty fall-inspired meal. The recipe utilizes simple ingredients and a single baking sheet for minimal cleanup and maximum taste, perfect for cozy weeknight dinners.

Ingredients

Scale

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 minced fresh thyme
1 Tbsp minced fresh sage
1 Tbsp minced fresh rosemary
Salt and freshly ground black pepper, to taste

Vegetables and Fruit

1 large sweet potato (about 16 oz), chopped into 3/4-inch cubes (skin left on)
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

Additional Ingredients

2 Tbsp olive oil
4 slices hickory smoked bacon, chopped into 1-inch pieces
2 Tbsp chopped parsley, for garnish (optional)

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Instructions

Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to ensure it’s hot enough for roasting.
Prepare Marinade and Chicken: In a gallon-sized resealable bag, combine 2 tablespoons olive oil, red wine vinegar, minced garlic, thyme, sage, and rosemary. Add the chicken thighs, season with salt and pepper, seal the bag, and massage the mixture over the chicken to evenly coat with herbs. Set aside to marinate while you prep the vegetables and fruit.
Prepare Vegetables and Apples: On a large rimmed baking sheet (about 18 by 13 inches), place the cubed sweet potatoes, halved Brussels sprouts, apple slices, and sliced shallots.
Season Veggies and Apples: Drizzle the remaining 2 tablespoons of olive oil over the vegetables and apples, then toss everything to coat evenly. Season with salt and freshly ground black pepper to taste. Spread everything into an even layer on the baking sheet.
Add Chicken and Bacon: Lay the marinated chicken thighs on top of the vegetable and apple mixture. Separate any bacon pieces that may be stuck together and sprinkle evenly over the veggies and apples.
Roast in Oven: Roast the pan in the preheated oven for 30 to 35 minutes until the chicken is cooked through and golden brown, and the vegetables are tender. Ensure the chicken’s internal temperature reaches 165°F for safe consumption.
Optional Broil: For extra crispy and golden skin on the chicken, broil for the last few minutes of cooking, watching carefully to prevent burning.
Garnish and Serve: Remove from the oven, garnish with chopped parsley if desired, and serve warm for a delicious autumn-inspired meal.

Notes

Chicken thighs with bone-in and skin-on provide more flavor and juiciness.
You can substitute fresh herbs with 1 teaspoon each of dried thyme, sage, and rosemary if fresh is unavailable.
If you prefer, peel the sweet potato, but keeping the skin adds texture and nutrients.
Broiling at the end is optional but recommended for a crispier chicken skin.
Ensure even spreading of vegetables and apples to allow uniform roasting.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 8 g
Sodium: 450 mg
Fat: 28 g
Saturated Fat: 7 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 6 g
Protein: 35 g
Cholesterol: 100 mg