One Pan Autumn Chicken Dish
One Pan Autumn Chicken Dish
Print Recipe
  • CourseMain Dish
Servings Prep Time
4-6 1 hour
Servings Prep Time
4-6 1 hour
One Pan Autumn Chicken Dish
One Pan Autumn Chicken Dish
Print Recipe
  • CourseMain Dish
Servings Prep Time
4-6 1 hour
Servings Prep Time
4-6 1 hour
Ingredients
  • 6-7 oz organic chicken thighs bone-in
  • 4 tbsp Organic Coconut Oil
  • 1 1/2 tbsp red wine vinegar
  • 3 cloves red wine vinegar minced
  • 1 tbsp fresh thyme, sage and rosemary each minced, plus more for serving
  • Himalayan Crystal Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts sliced into halves
  • 2 organic apples cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs peeled and sliced about 1/4-inch thick
  • 4 slices smoked bacon chopped into 1-inch pieces
Servings:
Instructions
  1. Preheat oven to 450 degrees.
  2. Pour 2 Tbsp coconut oil, red wine vinegar, garlic and herbs into a resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs.
  3. Set aside and let rest while chopping veggies.
  4. Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
  5. Drizzle with remaining 2 Tbsp coconut oil then toss to evenly coat and season with salt and pepper to taste.
  6. Spread into an even layer then set chicken over veggie/fruit mixture.
  7. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture.
  8. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
  9. Broil during last few minutes for a more golden skin on chicken if desired.
  10. Sprinkle with more herbs and serve immediately.