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One Pan Chicken Dinner – Delicious!

September 9, 2016 / no comments, on recipes

One Pan Chicken Dinner

This is an amazing recipe for a one pan chicken dinner that is super easy to put together and if you don’t tell the kids about the brussel sprouts, they will love this amazing one pan chicken dinner. It’s really a meal that will appeal to adults but anything cooked with bacon has to be fantastic and it’s a great way to get the kids to eat brussel sprouts. This one pan chicken dinner is a great way to cook a delicious family meal in one pan. You save on time and clean up is a breeze. It’s perfect for the upcoming cool autumn weather and also pairs well with a great red wine. Give this one pan chicken dinner a try and enjoy! You could makes this per the recipe with a deep baking sheet or my preference is to use a large, covered skillet.

Yield: About 4 servings

Ingredients

4 – 5 (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
Directions

Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, 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.
Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

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