Key Ingredients to make Fall One-Pan Chicken And Veggies
– Sweet Potatoes – Apples – Brussel Sprouts – Onion – Chicken Thighs – Olive Oil – Red Wine Vinegar – Garlic – Rosemary – Thyme – Salt and Pepper
Add all chopped veggies (sweet potato, apple, brussel sprouts, red onion) to a pan.
To prepare the dish, whisk together olive oil, red wine vinegar, garlic, rosemary, thyme, salt, and pepper in a bowl. Pour half of this mixture over the vegetables in the pan and toss them until they are coated.
Place 7 chicken thighs on top of the vegetables, and then distribute the remaining oil mixture over the thighs, massaging it in to evenly coat them.
Place in oven and bake for 35-45 minutes or until internal temperature reads 165F. Broil for an additional 5 minutes to get extra crispy skin. Serve immediately!