Sheet Pan Chicken and Roasted Harvest Vegetables Recipe


This Sheet Pan Chicken and Roasted Harvest Vegetables supper is flavoured with fresh herbs and smoky bacon. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 30 minutes.

Servings: 4

Ingredients

8-9 bone-in, skin-on chicken thighs

Marinade Ingredients
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried red pepper flakes
sea salt and pepper

Vegetables
baby potatoes
sweet potatoes
shallots
zucchini
1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
fresh or dried thyme and rosemary
sea salt and pepper
4 slices thick-cut bacon

Instructions

  1. Preheat oven to 425°F.
  2. Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
  3. Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
  4. Visit Sheet Pan Chicken and Roasted Harvest Vegetables @ flavourandsavour.com for full instructions.

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