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One-pan Fall Chicken Dinner

yummm!

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One-pan Fall Chicken Dinner

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2 servings

INGREDIENTS

4 tablespoons olive oil, divided

3 cloves garlic, minced

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh sage, finely chopped

4 boneless, skinless chicken thigh

1/2 teaspoon salt

1/2 teaspoon pepper

1 sweet potato, cubed

455 g (1 lb) brussel sprout, trimmed and halved

1/2 red onion, chopped

4 slices bacon, chopped

salt, to taste

pepper, to taste

PREPARATION

1. Preheat oven to 400°F (200°C).

2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.

3. Place the chicken thighs on top and season with salt and pepper.

4. Close the bag and massage to coat the chicken evenly. Refrigerate.

5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.

6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.

7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.

8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

9. Enjoy!