One-Pan Autumn Roasted Chicken & Veggies

by FlavorMade

One pan meals are a life saver! I guess more of a time saver. This roasted chicken and veggie recipe tastes like it took hours to make. Load the pan up and throw it in the oven. Easy peasy!

One-Pan Autumn Roasted Chicken & Veggies

One pan meals are a life saver! I guess more of a time saver. This roasted chicken and veggie recipe tastes like it… Dinner Chicken, One-Pan, One Pan, Sheet Pan, Dinner, Easy Dinner, Chicken Thighs, Brussel Sprouts, Potato, Potatoes, Weeknight, Weeknight Dinner American Print This
Serves: 4-6 Prep Time: Cooking Time:
Nutrition facts: N/A calories N/A fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 bone-in, skin on chicken thighs
  • 4 tbsp. olive oil, divided
  • 2 medium sized sweet potatoes, cubed
  • 1 lb. brussel sprouts, halved
  • 3 fuji apples, sliced
  • 2 shallot bulbs, peeled and sliced
  • 6 cloves garlic
  • 4 medium sized carrots, chopped
  • 1 tsp. salt
  • 1 tsp. onion powder
  • 1 tsp. red chili pepper
  • 1/2 tsp. paprika

Instructions

  1. Preheat the oven to 425°F.
  2. In a small mixing bowl, combine the salt, onion powder, red chili powder and paprika, to make your dry rub. 
  3. In a large mixing bowl, mix together chicken thighs, 2 tbsp. of olive oil and half of your dry rub mixture until coated evenly. Marinate in the refrigerator for 1 hour.
  4. On a baking sheet combine remaining olive oil, sweet potatoes, brussels sprouts, apples, shallots, carrots, garlic, and the rest of your dry rub. Mix together until coated evenly. Spread vegetables out in a single layer.
  5. Place marinated chicken thighs on top of vegetables.
  6. Bake for 30 minutes, then broil for 5-10 minutes until the skin is golden brown and crispy. Internal temperature should register 165°F in the center.
  7. Serve warm. Enjoy!

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