Colorful Fall Chicken Dinner
Print Recipe
When I think of Fall I think color: orange, red, yellow, brown, green... When my food takes on such color and then brings an amazing aroma to fill the house = I am in love! This one pan chicken dinner is as easy as it sounds and quite delicious. The most time consuming part is cutting up the veggies. I included some of my favorite fall vegetables but you can easily add more or less depending on your taste buds. This recipes changes depending on what fresh fall produce I am able to pick up at our local farmers market.
Servings Prep Time
4 20 min
Cook Time
30 min
Servings Prep Time
4 20 min
Cook Time
30 min
Colorful Fall Chicken Dinner
Print Recipe
When I think of Fall I think color: orange, red, yellow, brown, green... When my food takes on such color and then brings an amazing aroma to fill the house = I am in love! This one pan chicken dinner is as easy as it sounds and quite delicious. The most time consuming part is cutting up the veggies. I included some of my favorite fall vegetables but you can easily add more or less depending on your taste buds. This recipes changes depending on what fresh fall produce I am able to pick up at our local farmers market.
Servings Prep Time
4 20 min
Cook Time
30 min
Servings Prep Time
4 20 min
Cook Time
30 min
Ingredients
  • 4-5 pounded chicken breasts bone in skin on chicken thighs are good too! Baking time will change.
  • 4 Tbsp olive oil divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 2 shallot bulbs, peeled and sliced about 1/4 in thick
  • 2 fall apples, sliced about 3/4 in thick We love honeycrisp apples!
  • 2 large Sweet Potatoes We add regular potatoes too
  • 1 lb brussel sprouts, sliced into halves We have used frozen brussel sprouts from Trader Joes
  • 1 Tbsp minced fresh Thyme, sage and rosemary Or, just throw together whatever spices you have!
  • 6 slices bacon, chopped into 1 in pieces We have used turkey bacon
  • 1/2 teas sea salt and pepper
Instructions
  1. Preheat the oven to 420 degrees (If using chicken thighs turn it up to 450).
  2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag and then add the chicken. Seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  3. Cut your veggies. Place sweet potato, brussels sprouts, apples and shallots on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly. Coat and season with salt and pepper to taste. Spread into even layer.
  4. Place chicken over veggie/fruit mixture. Sprinkle bacon evenly over top. Roast until chicken and veggies are golden brown, about 30 minutes.
  5. I like to broil the last few minutes for a golden, sometimes crispy flare. Sprinkle with more herbs and serve immediately.
    fall, autumn, brussel sprouts, sweet potatoes
Recipe Notes

Recipe adapted from Cookingclassy.com

 

[et_success_form_inline optin_id="optin_5"]

Share this Recipe