One Pan Autumn Chicken Dinner Recipe

CourseMeals

Servings

4servings

Servings

4servings

Ingredients

5 checken thighsbone-in, skin-on
1 1/2tbsp red wine vinegar
4tbsp olive oildivided
3cloves garlicminced
1tbsp fresh thymeminced
1tbsp sageminced
1tbsp rosemaryminced
salt and pepperfreshly ground
1 sweet potatochopped into 3/4-inch cubes, peeled if desired
1lb Brussels sproutssliced into halves
2 fuji applescored and sliced into half moons about 3/4-inch thick
2 shallot bulbspeeled and sliced about 1/4-inch thick
4slices hickory smoked baconchopped into 1-inch pieces

Instructions

Preheat oven to 450 degrees.
Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Place sweet potato, Brussels sprouts, apples and shallot on a large rimmed baking sheet.
Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture.
Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center).
Broil during last few minutes for a more golden skin on chicken if desired. Sprinkle with more herbs and serve immediately.

Recipe Notes

Dr. Della Parker promotes what she calls the Real Food Diet. So here it is… Meat, vegetables, and fruit. This is why our stomach pH is acidic and we have teeth meant for shredding and tearing. Animal protein provides you with nutrients, amino acids, and collagen that cannot be found in other foods. At Stellar Health and Wellness, all three of our wellness professionals are focused on the individual. Contact Dr. Della Parker, Integrative Nutritionist Amy Hardesty, or Massage Therapist Yvonne Schroeder for an appointment today or call 503-344-6631.

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