This Sheet Pan Chicken and Roasted Harvest Vegetables is flavoured with bacon and rosemary. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 30 minutes. |www.flavourandsavour.com
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Sheet Pan Chicken and Roasted Harvest Vegetables

This Sheet Pan Chicken and Roasted Harvest Vegetables supper is flavoured with fresh herbs and smoky bacon. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 30 minutes.
Course Entrée/Main
Cuisine American, Canadian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 611kcal
Author Flavour & Savour

Equipment

Ingredients

  • 8-9 chicken thighs bone-in, skin-on

Marinade Ingredients

  • 1/4 cup olive oil extra virgin
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp dried red pepper flakes
  • sea salt and pepper

Vegetables

  • 24 baby potatoes
  • 2 medium sweet potatoes
  • 2 medium shallots
  • medium zucchini
  • 1 Honeycrisp apple (or other sweet apple) cut in 3/4 inch slices
  • 1 tbsp each thyme and rosemary or 1 tsp each dried
  • sea salt and pepper to taste
  • 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. Refrigerate.
  • Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
  • Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
  • Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
  • Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
  • Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
  • Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
  • Garnish with fresh herbs and serve.

Nutrition

Calories: 611kcal | Carbohydrates: 67g | Protein: 38g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 298mg | Potassium: 1872mg | Fiber: 10g | Sugar: 10g | Vitamin A: 11021IU | Vitamin C: 65mg | Calcium: 91mg | Iron: 5mg