Autumn Chicken Dinner with Roasted Vegetables
This Autumn Chicken Dinner with Roasted Vegetables is the perfect way to embrace cozy fall evenings.
The bone-in, skin-on chicken thighs are roasted to golden perfection, paired with seasonal vegetables that capture the essence of autumn. Sweet apples, smoky bacon, and aromatic herbs take this one-pan meal to a whole new level.
The combination of roasted sweet potatoes, Brussels sprouts, and shallots, mixed with the subtle sweetness of Fuji apples, creates a delightful harmony of flavors. This meal will quickly become a family favorite, offering warmth and comfort as the temperature drops.
This dish is not only easy to prepare but also makes the most of fall’s seasonal ingredients. With minimal prep time and a simple one-pan method, this flavorful chicken dinner will make your weeknight meals a breeze.
Flavorful Ingredients for Autumn Chicken Dinner
Bone-in chicken thighs – Tender, juicy chicken with crispy, golden skin.
Olive oil – Enhances the flavor and helps crisp the chicken and vegetables.
Red wine vinegar – Adds a slight tang, balancing the richness of the dish.
Garlic – Aromatic and savory, infusing the chicken with bold flavor.
Fresh thyme, sage, and rosemary – Classic fall herbs that add depth to the chicken and vegetables.
Sweet potatoes – Soft and subtly sweet, perfect for roasting.
Brussels sprouts – Nutty and hearty, a quintessential fall vegetable.
Fuji apples – Sweet and tart, they complement the salty bacon beautifully.
Shallots – Mildly sweet, adding a touch of complexity to the roast.
Hickory smoked bacon – Smoky and salty, it crisps up to add a delightful texture.
Simple Steps to a Delicious Autumn Meal
Preheat your oven to a toasty 450°F.
Marinate chicken thighs in a mix of olive oil, red wine vinegar, garlic, and herbs.
Toss the vegetables and apples with olive oil, salt, and pepper, then spread them on a baking sheet.
Layer the marinated chicken over the vegetables and sprinkle with bacon pieces.
Roast for about 30-35 minutes, broiling for the last few minutes to achieve perfectly crispy skin.
Tips for a Perfect Roast
To elevate this dish, use high-quality, fresh herbs for the most vibrant flavor. If you prefer a sweeter flavor profile, Honeycrisp apples can be a delicious substitute for Fuji apples.
For an extra crispy finish on the chicken skin, broil it for 3-5 minutes after roasting. If you’re a fan of garlic, feel free to add a few whole cloves to the vegetable mix for a richer, roasted flavor.
Storing and Reheating Your Autumn Chicken Dinner
To store any leftovers, place the chicken and vegetables in an airtight container and refrigerate for up to three days.
When reheating, use the oven to maintain the crispy skin of the chicken, baking at 350°F for 10-15 minutes or until heated through.
Alternatively, you can microwave the dish, but the chicken skin may lose its crispness.
Enjoy this warm, comforting meal throughout the autumn season—it’s sure to become a favorite!
Autumn Chicken Dinner with Roasted Vegetables Recipe
Zutaten
- 5 chicken thighs bone-in, skin-on (6-7 oz each)
- 1 large sweet potato unpeeled and diced into 3/4-inch cubes (about 16 oz)
- 1 lb Brussels sprouts halved
- 2 medium Fuji apples cored and cut into 3/4-inch thick half-moons
- 4 slices hickory-smoked bacon cut into 1-inch pieces
- 3 garlic cloves minced (1 Tbsp)
- 1 1/2 Tbsp red wine vinegar
- 4 Tbsp olive oil divided
- 2 shallots peeled and sliced into 1/4-inch thick rounds
- 1 Tbsp fresh rosemary minced
- 1 Tbsp fresh thyme minced
- 1 Tbsp fresh sage minced
- Salt and freshly ground black pepper to taste
- 2 Tbsp fresh parsley chopped (optional, for garnish)
Anleitungen
- Preheat your oven to 450°F (230°C).
- In a large resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, and herbs. Season the chicken thighs with salt and pepper, place them in the bag, and massage the mixture into the chicken, ensuring the herbs are evenly distributed. Set aside while preparing the vegetables.
- Arrange the sweet potato, Brussels sprouts, apples, and shallots on a large, rimmed baking sheet (18×13 inches). Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat everything evenly, then spread into a single layer on the pan.
- Lay the chicken thighs on top of the vegetable and apple mixture.
- Sprinkle the chopped bacon over the entire dish, ensuring the pieces are evenly distributed and not stuck together.
- Roast in the preheated oven for 30 to 35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are golden brown. For crispier chicken skin, broil for the last few minutes.
- If desired, garnish with fresh parsley before serving. Enjoy the dish warm.
