One Pan Fall Chicken Dinner

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    One Pan Fall Chicken Dinner
    Votes: 1
    Rating: 5
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    Course Main Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings
    people
    Ingredients
    Course Main Dish
    Cuisine American
    Prep Time 15 minutes
    Cook Time 35 minutes
    Servings
    people
    Ingredients
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Add to Your Shopping List
    This recipe is in your Shopping List
    Instructions
    1. Preheat oven to 450 degrees.
    2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
    3. Set chicken thighs over veggie/apple layer.
    4. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
    5. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
    6. Garnish with parsley if desired and serve warm.
    Recipe Notes
    Nutrition Facts
    One Pan Fall Chicken Dinner
    Amount Per Serving
    Calories 511 Calories from Fat 279
    % Daily Value*
    Total Fat 31g 48%
    Saturated Fat 7g 35%
    Polyunsaturated Fat 5g
    Monounsaturated Fat 15g
    Cholesterol 88mg 29%
    Sodium 633mg 26%
    Potassium 832mg 24%
    Total Carbohydrates 31g 10%
    Dietary Fiber 8g 32%
    Sugars 12g
    Protein 29g 58%
    Vitamin A 96%
    Vitamin C 184%
    Calcium 10%
    Iron 23%
    * Percent Daily Values are based on a 2000 calorie diet.