Chicken thighs, simmered with harvest-time veggies with bacon, onions, and red wine and scented with fresh rosemary! This dish can be made in advance and warmed in the oven just before serving. Naturally dairy-free and gluten-free, it's a perfect dinner for a fall evening.
Harvest Chicken with Bacon and Rosemary--a cozy fall dish I know you're going to love!
Mmmm . . . What could be better on a cool, fall night than juicy chicken thighs with roasted vegetables simmered with bacon, onions, and red wine and scented with fresh rosemary!
If you like the flavours in my popular Sheet Pan Chicken and Roasted Harvest Vegetables or One-Pan Spiced Chicken with Apples and Bacon, I'm sure you'll like this healthy one-pan harvest chicken dish, too.
Take advantage of fall vegetables that are available now, like squash, small potatoes, sweet potatoes and mushrooms.
We invited friends for Friday night dinner, and I decided to make this Harvest Chicken with Bacon and Rosemary dish, mainly because it can be made completely ahead of time and simply warmed in the oven.
I like to have friends come to our home for dinner. I enjoy good conversation, a glass of wine, and a great meal. But often, I spend most of the day in the kitchen, prepping eye-catching dishes that require last-minute cooking or plating that takes me away from my guests.
This Harvest Chicken solves that problem! Not only can it be made in advance and gently reheated, but it's also one that can be frozen, too.
🛒 Ingredients
To make this healthy Harvest Chicken dish you'll need:
chicken: I recommend chicken thighs. It's hard to overcook them and there is no risk of ending up with dry chicken as sometimes happens with breasts. Using boneless chicken thighs or breasts in this recipe reduces the cooking time and makes it easy for guests to eat without worrying about what to do with the bone.
potatoes: use nugget potatoes, or cut small white potatoes in half
butternut squash: or any kind of squash you like, except spaghetti squash
sweet potato: adds lots of flavour and rich fall colour to this dish
mushrooms: cremini mushrooms add an earthy flavour and a contrasting texture
aromatics: onion and garlic
bacon: for that smoky, salty flavour
apples: Don't leave these out! Apple slices add a beautiful sweet contrast to the salty bacon. There's no need to peel them. Leaving the skins on helps them to hold their shape once they soften and adds colour.
🔪Instructions
Here's an overview of what you'll do to make this Harvest Chicken with Bacon, Rosemary and Apples! Complete instructions are in the recipe card below.
- Season the chicken on both sides with salt and pepper and set aside.
- Toss chopped potatoes, sweet potatoes, and squash with oil and roast in the oven.
- Meanwhile, In a large, heavy-bottomed pot or large, deep cast-iron skillet, cook the bacon, onions, mushrooms, and garlic.
- Remove this mixture from the pan and set it aside.
- Increase the heat and brown the chicken on both sides.
- Remove the chicken from the pan and set it aside.
- Deglaze the pan with the red wine.
- Reduce the heat and return the bacon mixture to the pan.
1. Season the chicken. 2. Toss vegetables with oil and roast in the oven. 3. Cook bacon, onions, mushrooms and garlic. 4. Brown the chicken pieces.
- Mix in the roasted potatoes, sweet potatoes, squash, and now add the apples. Tuck in the rosemary sprigs.
- Place the chicken on top of the vegetables and cover.
- Cook until chicken is cooked through and vegetables are tender.
- If you're using chicken with the skin on, remove the lid and place under the broiler to crisp the skin slightly.
- Garnish with additional chopped rosemary and serve.
5. Add the roasted vegetables to the pot. 
6. Add the roasted vegetables to the pot.
🍽 Serving suggestions
Serve with crusty bread, or gluten-free baking powder biscuits or Gluten-free Cheesy Herb Cornbread, a simple green salad, and a glass of red wine!
Choose a simple fall dessert like this Spiced Applesauce Cake, Skillet Cranberry Apple Crisp, or Pumpkin Pecan Caramel Coffee Cake.
🔁 Possible Variations
Substitute other root vegetables, like carrots, parsnips, or turnips if you'd like.
You can also use chicken breasts, but be careful not to overcook them to avoid dry chicken.
🥶Freezer and storage instructions
Store leftovers of this chicken with roasted vegetables in a covered container in the fridge for 2 - 3 days. For longer storage, cool completely, cover, label and freeze for up to 3 months.
Thaw overnight in the refrigerator, then reheat at 350°F. for about 20 minutes or until heated through and bubbly.
Enjoy, everyone! If you make this Harvest Chicken, let me know in the comments section below.
This recipe was originally published in 2014. It has been updated with new photos and instructions.
Harvest Chicken with Bacon, Apples and Rosemary
Equipment
Ingredients
- 6 - 8 medium chicken thighs boneless, skinless
- sea salt
- pepper freshly ground
- 3 cups butternut squash, peeled cut into 1-inch pieces
- 1 cup sweet potatoes, cut into 1-inch pieces
- 2 cups nugget potatoes, or small potatoes, halved
- ½ cup bacon ends, or 3 slices thick bacon, cut into half-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 cups cremini mushrooms, halved if bigger than bite-size
- 2 tbsp butter
- ½ cup red wine
- 2 cups apples, cored and cut into 1-inch pieces
- 2 large rosemary sprigs plus more for garnish
Instructions
- Season the chicken on both sides with salt and pepper and set aside.
- Pre-heat oven to 350°F.
- Toss chopped potatoes, sweet potatoes, and squash with 1 Tablespoon oil and spread out on parchment paper-lined baking sheets. Roast for 15 minutes, turning once until vegetables have slightly crisped edges. They will continue to cook in the pan later.
- Meanwhile, in a large, heavy-bottomed pot or deep pan over medium heat, add the bacon, onions, mushrooms, and garlic. Cook until the onions are translucent.
- Remove this mixture from the pan and set aside.
- Increase the heat and add two tablespoons of butter to the pan. Brown the chicken on both sides.
- Remove the chicken from the pan and set aside.
- Pour off the excess fat and deglaze the pan with the red wine.
- Reduce the heat and return the bacon mixture to the pan..
- Mix in the roasted potatoes, sweet potatoes, squash, and now add the apples. Tuck in the rosemary sprigs.
- Place the chicken on top of the vegetables and cover.
- Cook on medium low for 15 minutes or until chicken is cooked through and vegetables are tender.
- If you're using chicken with the skin on, remove the lid and place under the broiler to crisp the skin slightly.
- Garnish with additional chopped rosemary and parsley, if desired, and serve.
Old Fat Guy says
I love the looks of this recipe. Nothing goes better with chicken than rosemary. I will definitely add it to my to do list.
The Old Fat Guy
Flavour & Savour says
It's worth it! It has become a favourite in our home. Let me know if you make it and what you thought of it.
Amy says
The whole family loved it. Next time I'll make it with pork chops.
Flavour & Savour says
That's great to hear, Amy! Great idea to make it with pork!