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
- Preheat oven to 450 degrees.
- Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
- 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.
- Place potato, cabbage, apples and onion on an 18 by 13-inch rimmed baking sheet.
- Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
- Set chicken pieces over veggie/apple layer.
- Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
- 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.
- Garnish with parsley if desired and serve warm.
