One Pan Autumn Dinner

One Pan Autumn Dinner

I saw this recipe on Pinterest and had to try it out (because we all know sometimes they’re just not that great, aka- Pinterest fail). Not this one! This recipe was very easy and very delicious. Plus everything on one pan is a win in my book. The less dishes at the end of the night, the better. I will definitely be making it again. I did 3 pans for a larger group; 2 chicken and 1 pheasant. Everyone loved the chicken but I would probably not do the pheasant again (it is so lean that it just dried out too much).

This recipe was adapted from



One Pan Autumn Dinner


  • 4 – 5 (6 – 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil , divided
  • 3 cloves garlic , minced
  • Tbsp each minced fresh thyme , sage and rosemary, plus more for serving
  • Salt and freshly ground black pepper
  • 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
  • 1 lb Brussels sprouts , sliced into halves
  • 2 apples , cored and sliced 
  • 4-5 slices hickory smoked bacon, uncooked, chopped into 1-inch pieces


  1. Preheat oven to 450 degrees. Put chicken into a gallon ziplock bag. Add 2 Tbsp olive oil, garlic and herbs, 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.
  2. Place sweet potato, brussels sprouts, and apples 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. Cover and roast in preheated oven until chicken and veggies are golden brown, about 25-30 minutes, removing foil the last 5 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.



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