SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES

Harvest vegetables, tossed on a sheet pan, drizzled with oil and herbs and topped with chicken and bacon. Believe it or not, it all turns out evenly cooked in 30 minutes. The trick is to bake it at a high heat and chop all the vegetables the same size. Make sure you don’t slice the apples too thinly, or they’ll become too soft in the oven.

I used chicken thighs for this tasty recipe and they were perfectly seasoned and juicy with crispy, nicely browned skin.
Roasted tiny potatoes, sweet potatoes, zucchini, shallots, and thick chunks of sweet apple made a beautiful coloured array of fall vegetables. We loved the contrast of salty bacon and the sweet Honeycrisp apples that we had picked up at the farm just down the road a few hours earlier

Ingredients

• 8-9 bone-in, skin-on chicken thighs
• Marinade Ingredients
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried red pepper flakes
• sea salt and pepper
• Vegetables
• baby potatoes
• sweet potatoes
• shallots
• zucchini
• 1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
• fresh or dried thyme and rosemary
• sea salt and pepper
• 4 slices thick-cut bacon

Instructions

1. Preheat oven to 425°F.
2. 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. Set aside.
3. Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
4. ........................................

for full instruction please see : www.flavourandsavour.com

Share this post