One-Pan Autumn Chicken Roast
featured in Post-Workout Recovery Meals
Embrace the flavors of fall with this One-Pan Autumn Chicken Roast that's as easy as it is scrumptious. With a medley of seasonal veggies and tender chicken, this dish is perfect for a cozy weeknight dinner or a festive gathering.
Tasty Team
97% would make again
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Inspired by cookingclassy.com
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 4 servings
- 1 large sweet potato, cubed
- 1 lb brussels sprouts (455 g), halved
- 2 apples, sliced
- 4 skin-on chicken thighs
- 4 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary
- 2 tablespoons fresh thyme
Nutrition Info
- Calories 353
- Fat 10g
- Carbs 29g
- Fiber 5g
- Sugar 14g
- Protein 35g
Estimated values based on one serving size.
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!
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Inspired by cookingclassy.com