Sheet Pan Chicken and Roasted Harvest Vegetables

Roasted chicken thighs and vegetables on a sheet pan

Sheet Pan Chicken and Roasted Harvest Vegetables

This Sheet Pan Chicken dinner with Roasted Harvest Vegetables is flavoured with fresh herbs and smoky bacon. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 40 minutes.

Course Entrée/Main

Cuisine American, Canadian

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 422kcal

Author Elaine

Equipment

sheet pan

Ingredients

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

Marinade Ingredients

¼ cup olive oil extra virgin
2 tablespoons lemon juice
2 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried red pepper flakes
2 teaspoons paprika
sea salt and pepper to taste

Vegetables

24 tiny baby potatoes
2 medium sweet potatoes
2 medium shallots
1 medium zucchini
8 - 12 small Brussels sprouts
1 or 2 medium Honeycrisp apples (or other sweet apple) cut in ¾ inch slices
1 tbsp each fresh thyme and rosemary or 1 teaspoon 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 resealable bag or marinating container. Pour the marinade over, close the 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 the apple unpeeled, remove the core and slice into ¾ inch chunks. If they are thinner, they cook too quickly and become too soft.
Transfer the vegetables to a large bowl. Toss with olive oil and sprinkle with salt and pepper. Arrange vegetables on the prepared sheet pan.
Chop the bacon into 1-inch pieces and arrange randomly on the vegetables.
Place the chicken pieces on top of the vegetables and drizzle with the remaining marinade from the bag in which you marinated the chicken.
Bake at 425°F for 35 to 40 minutes or until chicken registers at least 165°F on a meat thermometer. If you want the chicken skin crispier, place the tray under the broiler for 2 to 3 minutes.
Garnish with fresh herbs (thyme and rosemary) and serve.

Notes

Try to cut all vegetables the same size so they'll be ready at the same time.
If you're using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables in slightly smaller pieces.
Don't leave out the apple! The contrast of sweet apple and salty, smoky bacon is delicious!
Leave the apple peel on so the slices keep their shape. Make sure you don't slice the apple too thinly, or the slices may become too soft once baked.
Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.

Nutrition