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One-pan Fall Chicken Dinner

by Alix Traeger

Ingredients

for 2 servings

  • 4 tablespoons
    olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon
    fresh thyme, finely chopped
  • 1 tablespoon
    fresh rosemary, finely chopped
  • 1 tablespoon
    fresh sage, finely chopped
  • 4 boneless, skinless chicken thighs
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 sweet potato, cubed
  • 1 lb
    brussels sprouts, trimmed and halved (455 g)
  • ½ red onion, chopped
  • 4 slices bacon, chopped
  • salt, to taste
  • pepper, to taste
    Calories 581
    Fat 40g
    Carbs 20g
    Fiber 6g
    Sugar 5g
    Protein 41g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 400°F (200°C).
  2. In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
  3. Place the chicken thighs on top and season with salt and pepper.
  4. Close the bag and massage to coat the chicken evenly. Refrigerate.
  5. On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
  6. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
  7. Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
  8. Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
  9. Enjoy!
 

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