One Pan Fall Chicken


5 People

Prep Time

20 Minutes

Cooking Time

30 Minutes

Total Time

50 Minutes

  • 7 oz chicken breast cut into pieces

  • 4 Tbsp olive oil, divided

  • 1 1/2 Tbsp red wine vinegar

  • 3 cloves garlic, minced

  • 1 Tbsp fresh thyme, minced

  • 1 Tbsp fresh sage, minced

  • 1 Tbsp fresh rosemary, minced

  • Salt and freshly ground black pepper

  • 1 large sweet potato unpeeled, chopped into 3/4-inch cubes

  • 1 lb Brussels sprouts, sliced into halves

  • 2 medium red apples, cored and sliced into half moons about 3/4-inch thick

  • 2 shallot bulbs, peeled and sliced about 1/4-inch thick

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    1. Preheat the oven to 450° F and line a 13×18 inch sheet tray with parchment paper.

    2. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.

    3. 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.

    4. Place sweet potato, Brussels sprouts, apples and shallot on the prepared sheet tray.

    5. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

    6. Set chicken over the veggie layer.

    7. Cook in preheated oven until chicken and veggies are golden brown, about 30 – 35 minutes. Serve warm.

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