This one-pan meal is perfect for a cool Autumn day. The secret is the skin-on chicken thighs that season all of the hearty vegetables. This is an easy family-friendly meal for any weeknight dinner.
Bone-in, skin-on chicken thighs
Olive oil
Fresh herbs – rosemary, thyme, sage
Red wine vinegar
Garlic
Fingerling potatoes
Broccoli
Brussels Sprouts
Carrots
Fuji apples (or other sweet baking apples)
Shallots
Salt and pepper
Bacon (optional)
Preheat oven to 450 degrees.
Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size resealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.
Let rest while you prep remaining ingredients.
Add potatoes, apples, brussels sprouts, broccoli and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper then toss to coat.
Spread into an even layer.
Top with chicken pieces and sprinkle bacon, if desired, over veggie/apple mixture.
Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.
