Name: Sheet Pan Chicken and Roasted Harvest Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 8-9 medium chicken thighs (bone-in, skin-on); 1/4 cup extra virgin olive oil; 2 tablespoons lemon juice; 2 cloves garlic (minced); 1 teaspoon dried thyme; 1 teaspoon dried red pepper flakes; 2 teaspoons paprika; sea salt and pepper (to taste); 24 tiny baby potatoes; 2 medium sweet potatoes; 2 medium shallots; 1 medium zucchini; 8-12 small Brussels sprouts; 1 or 2 medium Honeycrisp apples (cut in 3/4 inch slices); 1 tbsp fresh thyme; 1 tbsp fresh rosemary; 4 slices plant-based bacon alternative

Description

This Sheet Pan Chicken dinner with Roasted Harvest Vegetables is flavoured with fresh herbs and a smoky plant-based alternative. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 40 minutes.

Ingredients

Scale

8–9 medium chicken thighs (bone-in, skin-on)
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
2 cloves garlic (minced)
1 teaspoon dried thyme
1 teaspoon dried red pepper flakes
2 teaspoons paprika
sea salt and pepper (to taste)
24 tiny baby potatoes
2 medium sweet potatoes
2 medium shallots
1 medium zucchini
8–12 small Brussels sprouts
1 or 2 medium Honeycrisp apples (cut in 3/4 inch slices)
1 tbsp fresh thyme
1 tbsp fresh rosemary
4 slices plant-based bacon alternative

Instructions

Step: Preheat oven to 425°F.
Step: Whisk marinade ingredients together, pat chicken dry, and marinate in a resealable bag in the refrigerator.
Step: Prepare a large sheet pan by lining it with foil or lightly coating with oil or cooking spray.
Step: Chop vegetables into uniform sizes and slice apple into 3/4 inch chunks.
Step: Toss vegetables with olive oil, salt, and pepper, then arrange on the sheet pan.
Step: Chop the plant-based bacon alternative into 1-inch pieces and arrange randomly on the vegetables.
Step: Place the chicken pieces on top of the vegetables and drizzle with the remaining marinade.
Step: Bake at 425°F for 35 to 40 minutes or until chicken registers at least 165°F.
Step: Optional: Place the tray under the broiler for 2 to 3 minutes for crispier skin.
Step: Garnish with fresh herbs and serve.

Notes

Try to cut all vegetables the same size for even cooking. If using boneless thighs, reduce cooking time by 10 minutes and cut vegetables slightly smaller. Leave the apple peel on to help slices keep their shape.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Entrée/Main
Method: Baking
Cuisine: American, Canadian

Nutrition

Serving Size: 1 serving
Calories: 422 kcal
Sugar: 8 g
Sodium: 283 mg
Fat: 21 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 1 g
Carbohydrates: 24 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 153 mg

Keywords: sheet pan dinner, roasted harvest vegetables, chicken thighs, easy weeknight meal, gluten free