One Pan Chicken Dinner

Featured in the Honolulu Star-Advertiser on October 23, 2019.



One Pan Chicken Dinner

  • 4 tablespoons olive oil, divided
  • 1 1/2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon each minced fresh thyme, sage and rosemary
  • 5 (6-ounce) bone-in, skin on chicken thighs
  • Salt and freshly ground black pepper
  • 1 large sweet potato, chopped into 3/4-inch cubes
  • 1 pound Brussels sprouts, sliced into halves
  • 2 medium Fuji apples, cored and sliced into half moons about 3/4-inch thick
  • 2 shallot bulbs, peeled and sliced into 1/4-inch thick pieces
  • 4 slices hickory smoked bacon, chopped into 1-inch pieces
  • 2 tablespoons chopped Italian parsley


  1. Heat oven to 450°F.
  2. Pour 2 tablespoons olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
  3. Season chicken with salt and pepper and add to resealable bag.
  4. Seal bag and massage mixture over chicken while working to evenly distribute herbs; set aside.
  5. Place sweet potato, Brussels sprouts, apples and shallots on a rimmed baking sheet.
  6. Drizzle with remaining olive oil, then toss to evenly coat, season with salt and pepper to taste.
  7. Spread into an even layer.
  8. Set chicken thighs over vegetable-apple layer.
  9. Separate any pieces of bacon that may be stuck together then sprinkle bacon over chicken.
  10. Roast chicken and vegetables until golden brown, about 30-35 minutes (chicken juices should run clear when cut with a knife).
  11. Garnish with parsley.

Serves 6

Approximate Nutrient Analysis per serving (not including salt to taste):
470 calories, 25 g fat, 6 g saturated fat, 110 mg cholesterol, 300 mg sodium, 37 g carbohydrate, 7 g fiber, 16 g sugar, 26 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.