One-Pan Autumn Chicken Roast Recipe by Tasty

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Inspired by cookingclassy.com

Ingredients

for 4 servings

1 large sweet potato, cubed
1 lb
brussels sprouts, halved (455 g)
2 apples, sliced
4 skins on chicken thigh
4 tablespoons
olive oil
salt, to taste
pepper, to taste
3 cloves garlic, minced
1 tablespoon
fresh rosemary
2 tablespoons
fresh thyme

Preparation

Preheat the oven to 400˚F (200˚C).
On a baking sheet, toss the sweet potato, Brussels sprouts, and sliced apples so they’re evenly distributed.
Lay the chicken thighs on top.
Drizzle the olive oil over the chicken, fruit, and veggies, and season with salt and pepper.
Sprinkle with the garlic, rosemary, and thyme.
Turn the chicken over and season on the other side, then return to skin-side up.
Bake for 30 minutes, then broil for 5 - 10 minutes so the chicken skin gets golden brown and crispy.
Enjoy!

Tips

Patsy Ortiz Sanz

I don’t know what i did wrong... i followed all the instructions but the chicken seemed under cooked. I gave it more time on the oven and it still looked under cooked. :/
2 hours ago Helpful (0)
Ddra ColeMan

Love this meal!!! One of my favourite go-to dinners!!!
20 days ago Helpful (0)
Claudia Raymond

I would rather use chicken breasts to make this recipe again. But it was really tasty!
1 month ago Helpful (0)
Samantha Sullinger

I made this roast with some slight modifications. I used broccoli and carrots instead of Brussels sprouts, and Idaho potatoes instead of a sweet potato. I also added paprika and cumin to the mix. All around it was good and the skin crusted up very well. Definitely will make again.
1 month ago Helpful (0)

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