A complete meal baked on a single sheet pan! I am obsessed with this method. Simple to make and easy to clean up!
Course: Entrée
Cuisine: American
Servings: 4
Ingredients
4-5bone-in skin on chicken thighsor boneless skinless thighs
4T.olive oildivided
2T.red wine vinegar
3clovesgarlicminced
1T. finely chopfresh thyme
1T. finely chopfresh sage
1T. finely chopfresh rosemary
Salt and freshly ground black pepperto taste
1lg.sweet potatopeeled & chopped into 3/4-inch cubes
1lb.Brussels sproutssliced in half
2lg.applescored and sliced into half moons about 3/4-inch thick
1red onionchopped into 1-inch chunks
4 sliceshickory smoked baconchopped into 1-inch pieces
Instructions
Preheat oven to 450 degrees.
Pour 2 tablespoons of olive oil, red wine vinegar, garlic and herbs into a one gallon size re-sealable bag. Season chicken with salt and pepper. Add the chicken to the bag, seal and massage mixture all over chicken. Set aside, turning occasionally while preparing veggies.
Place sweet potatoes, Brussels sprouts, apples and red onion on a large rimmed baking sheet. Drizzle with remaining 2 tablespoons olive oil, gently toss to coat. Season with salt and pepper to taste. Spread into an even layer, then place chicken over the veggie/fruit mixture. Discard marinade. Scatter bacon pieces evenly over veggie/fruit mixture.
Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 degrees in the center). Broil during last few minutes for a more golden skin on chicken if desired. Serve immediately.