one pan harvest chicken

One Pan Harvest Chicken

  • Author: Cuts and Crumbles
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Dinner


An easy one pan dinner that is loaded with fresh veggies, perfectly seasoned and golden brown chicken, plus….bacon sprinkles!



  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 4 Tbsp olive oil, divided
  • 1 1/2 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 3/4-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


  1. 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.
  2. Preheat oven to 450 degrees.
  3. In a large resealable bag, add in 2 Tbsp of the olive oil, red wine vinegar, garlic cloves, thyme and rosemary.
  4. 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.
  5. 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.
  6. Spread veggies into an even layer then top with the chicken.
  7. Sprinkle with chopped bacon.
  8. Roast for 30 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  9. Switch your oven to broil for a few minutes for a more golden, crispy skin. Just watch carefully as it will burn very quickly!
  10. Top more herbs then serve. Enjoy!


10 SP per serving


  • Serving Size: 1 chicken breast plus 1/4 pan of veggies
  • Calories: 550
  • Sugar: 13.1 g
  • Sodium: 294.2 mg
  • Fat: 21.9 g
  • Saturated Fat: 5.5 g
  • Carbohydrates: 30.1 g
  • Fiber: 6.6 g
  • Protein: 57.4 g
  • Cholesterol: 149.6 mg