Name: Autumn Harvest Chicken Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 4 tbsp olive oil, divided; 1 tbsp fresh rosemary, minced; 5 (6 oz) bone-in, skin-on chicken thighs; 2 shallot bulbs, peeled and sliced 1/4-inch thick; 2 fuji apples, cored and sliced into 3/4-inch thick half moons; 4 slices hickory smoked bacon, chopped into 1-inch pieces; 3 cloves garlic, minced; 1 1/2 tbsp red wine vinegar; 1 tbsp fresh thyme, minced; 1 tbsp fresh sage, minced; 1 large sweet potato, peeled and chopped into 3/4-inch cubes; Salt and freshly ground black pepper; 1 lb Brussels sprouts, halved

Chicken Bake

How to check if chicken breasts are done?

Is it better to bake chicken at 350 or 375?

Enjoy the delightful flavors of fall with this one-pan Autumn Harvest Chicken Bake. Packed with delicious seasonal veggies, sweet apples, and savory bacon, this wholesome and comforting meal is a must-try on chilly nights.

Gluten Free

Lactose Free

Paleo

Whole 30

Oils

milliliter

olive oil

Fresh Vegetables

gram

fresh rosemary

Poultry

chicken thigh

shallot

Fresh Fruit

fuji apple

Bacon & Sausage

Hickory smoked bacon

garlic

Vinegar

red wine vinegar

fresh thyme

fresh sage

sweet potato

Seasonings

Salt & Pepper

brussels sprout

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin K

Vitamins

Vitamin E

Choline

Alpha-carotene

Vitamin A

Vitamin C

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin B6

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

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Autumn Harvest Chicken Bake

Baking Goods

Produce

Meat & Seafood

Condiment & Toppings

https://s3.amazonaws.com/grocery-project/recipe_images/autumn-harvest-chicken-bake-2705276-3.jpeg

In a large bowl, mix 2 tbsp olive oil, red wine vinegar, garlic, thyme, sage, and rosemary.

Add chicken to the bowl, season with salt and pepper, and massage the mixture over the chicken until evenly coated. Set aside.

On a large rimmed baking sheet, toss sweet potato, Brussels sprouts, apples, and shallot with the remaining 2 tbsp of olive oil. Season with salt and pepper to taste, and spread into an even layer.

Place a wire baking rack on top of the veggie and apple layer, and arrange the marinated chicken thighs on the rack.

Scatter the chopped bacon evenly over the veggie and apple mixture.

Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the veggies are golden brown. Broil briefly for a more golden brown and crispy chicken skin, if desired.

Garnish with additional fresh herbs if desired, and serve warm.

Autumn Harvest Chicken Bake

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