One Dish Autumn Chicken Dinner

Once again we have more Autumn deliciousness for you! Something about Autumn just makes us want all the comfort food, all the baking, and all the hot dishes again. This recipe has a comfort feeling to it but is a little healthier than some comfort foods we may think of. The following fall dish has a delightful earthy, herb flavour and is packed with some great fall favourites. The brussels sprouts, sweet potatoes, and apples all add to the Autumn feels this dish grants.

I love one dish meals. Having everything in one dish means you will have everything ready at the same time and the cleanup is easy. You could substitute some other vegetables into this dish if you’re not a fan of brussels sprouts, but we absolutely loved the flavour of the sprouts in this dish.

Shallots are an interesting onion that has somewhat of an onion and garlic flavour mix. You can find them in most grocery stores in the onion and garlic sectiom. I even found them at Walmart, so they are easily accessible and I highly recommend them as they add a wonderful taste. However, if you do not have shallots, you could substitute some onion and garlic instead.

I used a Ginger Gold apple for this recipe, which is an early Golden Delicious. This particular apple variety is my favourite early apple as it is nice and sweet but has a bit of a tang to it. Like most early apples, it does have high water content so in this dish it did let off a bit more water than some later apple varieties would. You can use whatever apple variety you have or like, but I would suggest something with a bit of a sweet/tart mix.

As always I would love to hear from you if you make this recipe. Comment down below or tag me on Instagram @cookingthroughgenerations.

One Dish Autumn Chicken Dinner

Recipe by trishamartin07Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

34

minutes

Cooking time

50

minutes

The following fall dish has a delightful earthy, herb flavour and is packed with some great fall favourites.

Ingredients

• 5 Tbsp olive oil, divided

• 1 1/2 Tbsp red wine vinegar

• 3 cloves of garlic, minced

• 1 Tbsp each minced fresh thyme, sage, rosemary, and oregano (can also use dried if you don’t have fresh)

• 5-6 bone-in, skin-on chicken thighs

• salt and pepper

• 2 medium sweet potato (peeled if desired), chopped into 3/4 inch cubes

• 3 shallot bulbs, peeled and sliced

• 1 lb Brussels Sprouts, sliced into halves

• 2 apples, cored and sliced

• 4 thick slices bacon, chopped about 1 inch

Directions

• Preheat oven to 450 °F.
• Pour 3 tablespoons of olive oil, the red wine vinegar, garlic, and herbs into a gallon sized Ziploc bag. Season the chicken with salt and pepper and add them to the bag. Set aside to marinate while chopping the veggies.
• Peel and chop the sweet potatoes and shallots. Slice the brussels sprouts and the apples and chop the bacon.
• Place the sweet potatoes, brussels sprouts, apples, and shallots into a baking dish, 9 x 13 size or larger. Drizzle with remaining 2 tablespoons of olive oil. Toss and season with salt and pepper. Add chicken on top of the veggie mixture. Sprinkle bacon over the pan.
• Bake for 30-45 minutes. Chicken should be at least 165 °F. Broil for a few minutes for a more crispy, golden skin. Serve.