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