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Roasted chicken thighs and vegetables on a sheet pan
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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 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
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
  • sea salt and pepper to taste

Vegetables

  • 24 tiny baby potatoes
  • 2 medium sweet potatoes
  • 2 medium shallots
  • medium zucchini
  • 1 medium Honeycrisp apple (or other sweet apple) cut in ¾ inch slices
  • 1 tbsp each 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 zipper top. 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.
  • Transfer vegetables to a bowl. Toss with olive oil and sprinkle with salt and pepper. Arrange vegetables on sheet pan.
  • 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 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 and serve.

Notes

  1. Try to cut all vegetables the same size so they'll be ready at the same time.
  2. If you're using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables in slightly smaller pieces.
  3. Don't leave out the apple!  The contrast of sweet apple and salty, smoky bacon is delicious!
  4. 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.
  5. Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.

Nutrition

Calories: 422kcal | Carbohydrates: 24g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 283mg | Potassium: 847mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11034IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 3mg