Description
Celebrate the harvest season with this comforting, one-pan masterpiece. Featuring succulent bone-in chicken thighs, earthy sweet potatoes, crisp Brussels sprouts, and sweet Fuji apples, this dish is a symphony of autumn flavors. Infused with aromatic sage, rosemary, and thyme, it is a healthy, wholesome meal that minimizes cleanup while maximizing rustic, cozy satisfaction. Perfect for busy evenings when you crave a nourishing, restaurant-quality dinner at home without the fuss.
Ingredients
5 bone-in, skin-on chicken thighs
4 tablespoons olive oil, divided
1 1/2 tablespoons balsamic glaze
3 cloves garlic, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
Salt and freshly ground black pepper to taste
1 large sweet potato, chopped into 3/4-inch cubes
1 pound Brussels sprouts, halved
2 medium fuji apples, cored and sliced into half-moons
2 shallot bulbs, peeled and sliced
4 slices smoked turkey bacon, chopped into 1-inch pieces
2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, whisk together 3 tablespoons of olive oil, balsamic glaze, minced garlic, thyme, sage, and rosemary.
Place the chicken thighs on a large rimmed baking sheet. Season with salt and pepper, then rub with the herb mixture.
Arrange the sweet potatoes, Brussels sprouts, fuji apples, and shallot slices around the chicken in a single layer.
Drizzle the remaining tablespoon of olive oil over the vegetables and fruit, sprinkling with a little extra salt and pepper.
Scatter the chopped smoked turkey bacon pieces over the vegetables.
Roast for 35-40 minutes, or until the chicken is golden and cooked through and the vegetables are tender.
Garnish with fresh parsley before serving.
Notes
Ensure all vegetables and apples are cut to similar sizes to promote even roasting. Use a large enough sheet pan to avoid overcrowding, which helps the ingredients roast rather than steam. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 480
- Sugar: 9g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 115mg