One-pan Fall Chicken Dinner

One-pan Fall Chicken Dinner

4.9(551)

Cook Time
-
Total Time
-
Yield
2 servings

Ingredients

  • 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 (455 g), trimmed and halved
  • ½ red onion, chopped
  • 4 slices bacon, chopped
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 695
  • Fat 40g
  • Carbs 47g
  • Fiber 10g
  • Sugar 14g
  • Protein 43g

How to Make It

1. Step
Preheat oven to 400°F (200°C).
2. Step
In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
3. Step
Place the chicken thighs on top and season with salt and pepper.
4. Step
Close the bag and massage to coat the chicken evenly. Refrigerate.
5. Step
On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
6. Step
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
7. Step
Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
8. Step
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
9. Step
Enjoy!

Tags

Dairy-FreeHigh-FiberHigh-ProteinSpatulaOven MittsPyrexCutting BoardChef's KnifeMeasuring SpoonsBaking PanZipper Storage BagsDate NightFallWeeknightBakeDinnerOne-Pot or PanEasyGluten-FreeKid-FriendlyHealthyAmericanOven

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