One Pan Meal: Chicken + Roasted Veggies

This meal is easy to prepare + even easier to clean up, because it’s all made on one pan! With plenty of harvest veggie flavors that all melt together + juicy chicken, everyone will be impressed with your cooking after this one [+ no one has to know how easy it was ; )]. 

INGREDIENTS

  • 4 Bone-In, Skin-On Chicken Thighs 
  • 3 tablespoons Olive Oil
  • ¼ tablespoon Dried Rosemary, Thyme, + Sage 
  • 1 tablespoon Minced Garlic
  • 1lb Brussel Sprouts 
  • 1 Sweet Potato 
  • 1 Potato
  • 2 Small Apples or 1 Large Apple
  • 2 Slices Bacon
  • Salt + Pepper

DIRECTIONS

#1] Preheat oven to 450 degrees
#2] Chop the brussel sprouts in half, the sweet potato into evenly sized cubes, potato into evenly sized cubes, apples sliced in 3/4 inch thick pieces, + mince the garlic
#3] In a large bowl, mix the chopped veggies + garlic together with 2 tbsp olive oil + dried herbs
#4] Place the veggies + apples on a large baking sheet
#5] Slice the bacon into one inch pieces
#6] Sprinkle the bacon pieces over the mixture on the baking sheet
#7] Place the chicken thighs over the mixture
#8] Roast in the oven for 30-35 minutes: the veggies + chicken should be golden brown. Check that the chicken is done with a thermometer [should read 165 in center] or by peeling back some skin + making sure there is no pink in the chicken
#9] If the chicken isn’t done but the veggies are, place the chicken in a separate pan + continue roasting for another 5-7 minutes, until done. *Note: If you like crispy skin on chicken, broil during the last few minutes of cooking
#10] Plate, serve, + dig in! 

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