One-pan Fall Chicken Dinner
A delicious and easy one-pan dinner recipe perfect for autumn, featuring chicken, sweet potato, Brussels sprouts, and apples roasted with a maple-Dijon sauce.
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- 3
Place the chicken thighs on top and season with salt and pepper.
- 4
Close the bag and massage to coat the chicken evenly. Refrigerate.
- 5
On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- 6
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- 7
Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
- 8
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- 9
Enjoy!
Recipe from tasty.co
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Ingredients (14)
- •4 tablespoons olive oil, divided
- •3 cloves garlic, minced
- •1 tablespoon fresh thyme, finely chopped
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh sage, finely chopped
- •4 boneless, skinless chicken thighs
- •½ teaspoon salt
- •½ teaspoon pepper
- •1 sweet potato, cubed
- •1 lb brussels sprouts, trimmed and halved
- •½ red onion, chopped
- •4 slices bacon, chopped
- •salt, to taste
- •pepper, to taste