One Pan Autumn Chicken

Carrie Winslet headshot
"Very tasty combination of apples, sweet potatoes and brussel sprouts to complement the chicken. Perfect Autumn flavors!"
By Carrie Winslet


  • 5 (6-7 oz) bone-in, skin on chicken thighs
  • 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 large sweet potato (about 16 oz) cut in 3/4-inch cubes
  • 1 lb Brussels sprouts, sliced into halves
  • 2 medium fuji apples (or other sweet baking apples), cored and sliced about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces
  • 2 Tbsp chopped parsley, for garnish (optional) 


Serves: 5 people (Approximately 500 calories per serving)

  • 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 sweet potato, Brussel sprouts, apples and shallot 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 thighs on top of apple/potato mixture.
  • 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, approx. 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. 
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