One Pan Autumn Chicken Dinner

Adapted from Cooking Classy

Here is an easy sheet pan meal using our favorite fall veg and a chicken!

Ingredients

1 chicken parted out (save the back from broth!)
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
3 cloves garlic, minced (1 Tbsp)
1 Tbsp each minced fresh thyme, sage and rosemary
Salt and freshly ground black pepper
1-3 potatoes (depending on size), chopped into 3/4-inch cubes

1/4 of a cabbage, sliced into wedges and then in half
2 medium apples, cored and sliced into half moons about 3/4-inch thick
1 onion, peeled and sliced about 1/4-inch thick
4 slices smoked bacon, chopped into 1-inch pieces
2 Tbsp chopped parsley, for garnish (optional)

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.
  3. 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.
  4. Place potato, cabbage, apples and onion on an 18 by 13-inch rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  6. Set chicken pieces over veggie/apple layer.
  7. Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
  8. 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.
  9. Garnish with parsley if desired and serve warm.