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

Calories 611kcal

Author Elaine

Equipment

sheet pan

Ingredients

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

Marinade Ingredients

¼ 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 ¾ 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 ¾ 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