Description
This One Pan Fall Harvest Chicken Dinner combines succulent, oven-roasted chicken thighs with a colorful mix of seasonal fruits and vegetables including carrots, sweet potatoes, acorn squash, apples, and cranberries. Infused with fragrant rosemary and sage, and accented by crispy bacon, this hearty meal is perfect for an effortless autumn dinner with minimal cleanup.
Ingredients
Scale
Proteins
- 6 chicken thighs, bone-in and skin-on
- 2 pieces of bacon
Vegetables & Fruits
- 2 carrots
- 1 small sweet potato
- 1 small onion
- 1 small acorn squash
- 1 cup cranberries
- 1 medium apple
Seasonings & Oils
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 450º F (232º C) to prepare for roasting the chicken and vegetables.
- Prepare Herb Oil Mixture: In a small bowl, combine the olive oil, chopped rosemary, rubbed sage, and salt, mixing thoroughly to create a fragrant seasoning blend.
- Prepare Fruits and Vegetables: Clean all fruits and vegetables. Peel the carrots and cut them into coins. Peel the sweet potato and dice into bite-sized pieces. Peel and slice the onion. Deseed the acorn squash and slice into small pieces. Slice the apple into wedges.
- Arrange on Sheet Pan: Spread all the prepared fruits and vegetables evenly on a sheet pan. Drizzle about half of the olive oil and herb mixture over them and toss gently to coat everything evenly. Spread everything out in a single layer to ensure proper roasting.
- Add Chicken and Bacon: Place the chicken thighs and bacon pieces evenly over the bed of fruits and vegetables on the sheet pan.
- Brush Chicken: Use a spoon to scoop the remaining olive oil and herb mixture and brush it onto each chicken thigh, ensuring they are well-coated with the flavorful seasoning.
- Roast: Transfer the sheet pan to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165º F (74º C).
- Rest and Serve: Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute and ensure moistness.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165º F internally.
- Feel free to substitute the acorn squash with butternut squash or another seasonal squash.
- For a spicier kick, add a pinch of red pepper flakes to the olive oil mixture.
- Make sure vegetables are spread evenly and not overcrowded to promote even roasting and caramelization.
- Leftovers can be refrigerated and reheated the next day for a quick meal.
