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.
Cuisine American, Canadian
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Flavour & Savour
8-9chicken thighsbone-in, skin-on
¼cupolive oilextra virgin
1tspdried red pepper flakes
sea salt and pepper
1Honeycrisp apple (or other sweet apple)cut in ¾ inch slices
1tbsp eachthyme and rosemaryor 1 tsp each dried
sea salt and pepperto taste
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.