ONE-PAN FALL CHICKEN DINNER RECIPE BY TASTY

One-pan Fall Chicken Dinner Recipe by Tasty image

Provided by Alix Traeger

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

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 thighs
½ teaspoon salt
½ teaspoon pepper
1 sweet potato, cubed
1 lb brussels sprouts, trimmed and halved
½ red onion, chopped
4 slices bacon, chopped
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400°F (200°C).
In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
Place the chicken thighs on top and season with salt and pepper.
Close the bag and massage to coat the chicken evenly. Refrigerate.
On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Enjoy!

Nutrition Facts : Calories 695 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 10 grams, Protein 43 grams, Sugar 14 grams