SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES

Fresh herbs and smoky bacon flavour this dinner of Sheet Pan Chicken and Roasted Harvest Vegetables. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 30 minutes.

I used chicken thighs for this tasty recipe and they were perfectly seasoned and juicy with crispy, nicely browned skin.

Roasted tiny potatoes, sweet potatoes, zucchini, shallots, and thick chunks of sweet apple made a beautiful coloured array of fall vegetables. We loved the contrast of salty bacon and the sweet Honeycrisp apples that we had picked up at the farm just down the road a few hours earlier

Ingredients :

8-9 bone-in, skin-on chicken thighs
Marinade Ingredients
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried red pepper flakes
sea salt and pepper
Vegetables
baby potatoes
sweet potatoes
shallots
zucchini
1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
fresh or dried thyme and rosemary
sea salt and pepper
4 slices thick-cut bacon

Instructions :

Preheat oven to 425°F.
Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
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SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES

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