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One Pan Autumn Chicken Dinner

Jaclyn, Cooking Classy
  • minutes
  • Serves 4

INGREDIENTS

4

(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

each minced fresh thyme (, sage and rosemary, plus more for serving)

Salt and freshly ground black pepper

1

large sweet potato ((peeled if desired), chopped into 3/4-inch cubes)

1 lb

Brussels sprouts (, sliced into halves)

2

fuji apples (, cored and sliced into half moons 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)

7 people Recommend This Recipe