Hate coming home from work, having to cook and then clean up? This recipe and these kinds of recipes completely take away all the cleanup for you, as everything is cooked in one pan- meat, veggies… everything. The vegetables come out roasted while the meat is juicy and delicious. Whoever thought of this should win some sort of medal.
I based my recipe off this one. As you can see, I added quite a bit more chicken (and it still came out great) only because I had some I needed to use up.
One Pan Chicken Dinner
- 4-5 bone-in, skin on chicken thighs
- 4 tablespoons EVOO, divided
- 1 1/2 tablespoon apple cider vinegar
- 3 cloves garlic, minced
- 1 tablespoon each of fresh thyme, sage and rosemary
- salt and pepper
- 1 large sweet potato, chopped into 3/4-inch cubes
- 1 lb brussels sprouts, sliced into halves
- 2 fuji apples, cored and sliced into half moons about 3/4-inch thick
- 1 medium onion, diced
- 4 slices hickory smoked bacon, chopped into 1-inch pieces
- Preheat your oven to 450 degrees F. Pour 2 tablespoons EVOO, vinegar, garlic, s&p and herbs into a gallon size ziplock, add the chicken and then seal. Massage the mixture all over the chicken until covered and evenly distributed. Set aside and let rest while chopping away at all your veggies.
- Place all the veg into a large rimmed baking sheet. Drizzle with remaining EVOO and toss to evenly coat. Season with s&p and toss again. Spread into an even layer on the sheet, then set chicken over the mixture. Sprinkle bacon over everything.
- Place the pan in the oven (it weighs about 5 pounds) and roast until golden brown, about 30 minutes. Broil during the last few minutes, if desired, for more golden skin on the chicken. Sprinkle with fresh herbs, if desired and serve. Enjoy!