Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
one pan harvest chicken

One Pan Harvest Chicken

  • Author: Caitlin
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Main Course
  • Method: Roasted, One Pan
  • Cuisine: American
  • Diet: Low Calorie

Description

An easy one pan dinner that is loaded with fresh veggies, perfectly seasoned and golden brown chicken, plus....bacon sprinkles! 505 calories per serving


Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (or breasts)
  • 4 Tbsp olive oil, divided
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, minced
  • 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

Instructions

  1. Brine 4 chicken thighs by placing them 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, 1 1/2 Tbsp red wine vinegar, 3 minced garlic cloves, 1 Tbsp thyme and 1 Tbsp 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 1 peeled and cubed sweet potato, 1 lb of halved brussels sprouts, and 2 cored and sliced 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 4 slices of chopped, raw hickory-smoked 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 with extra thyme and rosemary then serve. Enjoy!

Notes

Always brine chicken before cooking to prevent it from tasting dried out!

See my monthly seasonal produce guides for tips on how to choose and store all of the vegetables in this recipe!

Keywords: one pan dinner, weeknight dinner, easy, low calorie, seasonal meal

Recipe Card powered byTasty Recipes