Sunday, October 25, 2015

Fall Chicken Sweet Potato Dinner

This chicken dinner is perfect fall one pot meal with apples, sweet potatoes, Brussel sprouts, bacon, then a juicy chicken marinated with rosemary, thyme, and sage. Great healthy nutritious meal for the entire family, I love all of the ingredients that are in this recipe,  This meal is perfect one pan recipe that the cleanup is so easy, one pan, cutting board, knife and you are done, no loads of dishes to wash, that is the meal that I love.
I know a lot of kids do not like Brussel sprouts, but in this meal the spices and bacon cover the bitter taste and they get nice and caramelized so makes them even better, I love finding recipes like this, one pan all healthy ingredients, and bacon makes everything better..


  • 4 - 5 bone-in, with skin chicken thighs
  • 5 Tablespoons olive oil, divided
  • 1 1/2 Tablespoons 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
  • 1-2 large sweet potatoes,peeled 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 shallots, peel and sliced about 1/4-inch thick
  • 8 slices smoked bacon, chopped into 1-inch pieces, seperate the pieces so they are all seperated
  • 1. Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and all the herbs into a large size resealable bag then add the chicken, season with salt and pepper then seal bag and using your hands massage the bag so the oil/spice mixture gets all into the chicken and the chicken has all the herbs distributed into the chicken evenly. Set aside. Then chop your veggies. After chopping all your veggies.
  • 2. Place the sweet potatoes, Brussels sprouts, apples and shallots on a large rimmed baking sheet. Drizzle with remaining 3 Tablespoons olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then place the chicken over veggie/fruit mixture. Place the bacon evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30-35 minutes, until chicken is cooked. Broil during last few minutes for a more golden skin on chicken, if you desire, I like a crispy skin, then sprinkle over the entire dish with more herbs and serve hot immediately.

recipe slightly adapted and photo source from:

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