skip to main content

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


Heat oven to 450°F.

Pour 2 tablespoons olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Season chicken with salt and pepper and add to resealable bag. Seal bag and massage mixture over chicken while working to evenly distribute herbs; set aside.

Place sweet potato, Brussels sprouts, apples and shallots on a rimmed baking sheet. Drizzle with remaining olive oil, then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

Set chicken thighs over vegetable-apple layer. Separate any pieces of bacon that may be stuck together then sprinkle bacon over chicken.

Roast chicken and vegetables until golden brown, about 30-35 minutes (chicken juices should run clear when cut with a knife). 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.