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Autumn Chicken Dinner

Cozy Autumn Chicken Dinner for Effortless Fall Feasting

Enjoy a comforting Autumn Chicken Dinner featuring succulent chicken thighs and seasonal vegetables for a delightful fall meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs
  • 4 slices hickory smoked bacon substitute with chicken sausage if desired
For the Marinade
  • 4 Tbsp olive oil substitute with avocado oil if desired
  • 1.5 Tbsp red wine vinegar apple cider vinegar works as an alternative
  • 3 cloves garlic, minced fresh garlic is ideal
  • 1 Tbsp fresh thyme use 1/3 dried if needed
  • 1 Tbsp fresh sage use 1/3 dried if needed
  • 1 Tbsp fresh rosemary use 1/3 dried if needed
For the Vegetables
  • 1 large sweet potato about 16 oz, skin on for extra fiber
  • 1 lb Brussels sprouts can use green beans as an alternative
  • 2 medium Fuji apples Honeycrisp or Granny Smith can be used
  • 2 bulbs shallots yellow onions can be substituted
Garnish
  • fresh parsley optional, for garnish

Equipment

  • oven
  • baking sheet
  • Resealable Bag
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (230°C).
  2. In a resealable bag, combine 2 tablespoons of olive oil, red wine vinegar, minced garlic, fresh thyme, sage, and rosemary. Add the chicken and season with salt and pepper. Let sit.
  3. On a rimmed baking sheet, add your chopped sweet potato, halved Brussels sprouts, diced Fuji apples, and quartered shallots. Drizzle with remaining olive oil and season well. Toss to coat and spread in a single layer.
  4. Nestle the marinated chicken thighs on top of the vegetables. Scatter the chopped bacon across the dish.
  5. Roast in the oven for 30–35 minutes until the chicken is golden-brown and reaches an internal temperature of 165°F (75°C). Ensure the vegetables are tender.
  6. Optional: Broil for an additional 2–3 minutes for extra crispiness, watching closely to avoid burning.
  7. Let the dish sit for a few minutes, garnish with parsley, and serve warm.

Nutrition

Serving: 1plateCalories: 580kcalCarbohydrates: 45gProtein: 34gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 800mgPotassium: 950mgFiber: 6gSugar: 10gVitamin A: 15000IUVitamin C: 50mgCalcium: 60mgIron: 3.5mg

Notes

Pat the chicken dry for a crispier result. Cut vegetables evenly for consistent cooking. Don't overcrowd the pan to avoid steaming. Rest before serving to enhance flavor and moisture.

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