There’s one sure-fire way to get me to eat vegetables: bacon sprinkles.
Actually, that’s a sure-fire way to get me to eat anything, ever.
Another way to get me to eat vegetables is to make it super easy to cook a massive amount of vegetables at once. This recipe is incredibly easy AND has bacon sprinkles so it’s a win-win.
I know it’s a liiiiittle past harvest season now (cue the freezing rain and winter misery) but I still wanted to share this dish! Plus it can always be altered with other veggies if you want to make it more seasonal.
Although bacon sprinkles are the star of this show, I also have an unnatural obsession with brussels sprouts so any recipe that incorporates them will quickly become a favorite of mine.
If you agree that brussels are underrated and over criticized you should check out some of my other recipes that showcase them like the veggie stars they are! 🙂
ONE PAN HARVEST CHICKEN
550 calories per serving
10 SP per serving
Is there anything better than a one pan meal? The only thing I hate about cooking is doing dishes so the less I have the better! When I lived at home recently (while Andrew and I were waiting for our new house to be ready) I wanted to make my parents the one pan chicken dinner but they didn’t have a cast iron skillet (and mine was packed away!). This sent me on the hunt for a similar recipe, and one that could be made just on a baking sheet.
Since it was the end of fall when I found the recipe I figured it would be perfect to make for my parents and they LOVED it! The flavors blend together perfectly (but the seasonings aren’t too overwhelming) and it’s such a smorgasbord of veggies there’s something for everyone!
I always search for bone-in, skin-on chicken thighs for this recipe but for some reason my local grocery stores have a vendetta against them so I can never find them. I had to settle for chicken breasts which work fine, I just prefer dark meat and smaller pieces!
To start this dish you want to brine 4 chicken breasts (or thighs..). The BBQ Brothers taught me the significance of brining to prevent dry chicken. I’ve lived 29 years without knowing what how or why I would brine something. I’ve also lived 29 years eating dry chicken. So now I feel the need to spread awareness. 🙂
To brine the chicken all you have to do is put the chicken into a sealed container, cover with water and add in salt and pepper. Refrigerate for a few hours (or overnight). You don’t want to do this longer than overnight or the chicken will acquire a ham-like flavoring. Or so I’m told by the BBQ experts…
When you’re ready to cook, preheat your oven to 450 degrees. In a large resealable bag, add in 2 Tbsp olive oil, 1 1/2 Tbsp red wine vinegar, 3 minced garlic cloves, and 1 Tbsp each of minced thyme and rosemary. Place the brined chicken into the bag, add in some salt and pepper, seal, and mix together to ensure the chicken is fully covered with the mixture.
While the chicken absorbs the mix, you can begin prepping the veggies. Peel and chop 1 large sweet potato into 3/4 inch cubes. Slice 1 lb of brussels sprouts into halves. Core and slice 2 apples (I used Fuji. Make sure they’re fresh or they’ll become super mushy and weird). Add all of these onto a foil lined, rimmed baking sheet. Drizzle with 2 Tbsp of olive oil, salt and pepper, and toss to coat.Spread veggies into an even layer then top with the chicken. Sprinkle with 4 slices of hickory smoked bacon that has been cut into 1 inch pieces. (No need to cook the bacon ahead of time! Huzzah!)
Roast for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees (check using a digital thermometer). Switch your oven to broil for a few minutes for a more golden, crispy skin. Just watch carefully as it will burn very quickly! Top more herbs then serve!
- 4 bone-in, skin-on chicken thighs (or breasts)
- 4 Tbsp olive oil, divided
- 1½ Tbsp red wine vinegar
- 3 cloves minced garlic
- 1 Tbsp each minced thyme and rosemary, plus more for serving
- 1 large peeled sweet potato, chopped into ¾-inch cubes
- 1 lb brussels sprouts, halved
- 2 apples, cored and sliced (I used Fuji, make sure they're fresh!)
- 4 slices hickory smoked bacon, chopped into 1 inch pieces (uncooked)
- Salt and pepper, to taste
- Brine the chicken by placing in a sealed container, covering with water and adding in salt and pepper. Refrigerate for a few hours or overnight.
- Preheat oven to 450 degrees.
- In a large resealable bag, add in 2 Tbsp of the olive oil, red wine vinegar, garlic cloves, thyme and rosemary.
- Place the brined chicken into the bag, add in some salt and pepper, seal, and mix together to ensure the chicken is fully covered with the mixture.
- Add all of the veggies/apples onto a foil lined, rimmed baking sheet. Drizzle with remaining 2 Tbsp of olive oil, some salt and pepper, and toss to coat.
- Spread veggies into an even layer then top with the chicken.
- Sprinkle with chopped bacon.
- Roast for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees.
- Switch your oven to broil for a few minutes for a more golden, crispy skin. Just watch carefully as it will burn very quickly!
- Top more herbs then serve. Enjoy!
**Recipe adapted from Cooking Classy
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? I look forward to reading your opinions!