Autumn Chicken Sheet Pan Dinner

My Apple obsession continues with this Autumn Chicken Sheet Pan Dinner! 

Currently, I am loving the sweet & savory vibe with apples, and more apples!  Especially with Brussels sprouts & sweet potatoes! Mmmmm good! The apples provide just enough sweetness to all that savory goodness!  

This Autumn Chicken Sheet Pan Dinner includes so many of my favorite Fall flavors, all on ONE pan!!  There are so many reasons to love it!  Beautifully browned chicken roasts on a bed of sweet potato, shallots, apple & Brussels sprouts, with savory bacon & garlic – add in the ease of One-pan easy cleanup, and you have a darn near perfect meal!

If you can chop veggies, and turn on an oven, you can DO THIS!  Save time by keeping the peel on both the sweet potato & the apple, and buy a bag of washed & trimmed Brussel sprouts, and you are halfway there!

We used skin-on, bone-in Chicken thighs, which really offers the most flavor, and the beautiful, browned crunchy skin is such a tasty treat! 

Go ahead and save this one – your family will be asking for it on repeat! 

Autumn Chicken Sheet Pan Dinner

Recipe by @cookingclassyCourse: Chicken, Sheet PanCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Ingredients

• 4 (6-7 oz.) bone-in, skin-on chicken thighs

• 4 tbsp olive oil – divided

• 1 1/2 tbsp red wine vinegar

• 3 cloves minced garlic (1 1/2 tsp.)

• 1 tsp. dried thyme

• 1 tbsp. fresh minced rosemary

• Salt & freshly ground pepper

• 1 large sweet potato – washed, unpeeled – chopped into 3/4 inch wedges

• 1 lb. Brussels sprouts – trimmed, sliced into halves

• 1 medium Fuji apple (unpeeled) – cored & chopped into 3/4 wedges

• 2 shallots – peeled & sliced about 1/4 inch thick

• 2 slices hickory smoked bacon – chopped into 1 inch pieces

Directions

• Preheat oven to 450 degrees. Line a large rimmed sheet pan with non-stick foil, or foil sprayed with cooking spray.
• Add 2 tablespoons olive oil, red wine vinegar, garlic & herbs to a gallon size zip top bag. Add chicken thighs, that have been seasoned with salt & pepper. Massage mixture into chicken to evenly distribute the herbs. Set aside while chopping veggies.
• Chop sweet potato & apple into 3/4 inch pieces. Trim ends from Brussels sprout, and cut in half. Toss all together on lined sheet. Scatter chopped bacon & shallots over top.
• Drizzle veggie apple mixture with remaining 2 tablespoons olive oil with salt & pepper to taste. Spread into an even layer and place chicken thighs on top of veggie apple mixture.
• Roast on center rack of a preheated oven for 30 minutes, or until chicken is golden brown (and registers 165 degrees on a meat thermometer).
• Garnish with more chopped rosemary if desired and serve hot!

Notes

• Recipe inspired by @cookingclassy!