Sheet Pan Chicken and Roasted Harvest Vegetables

Talk about super delicious and super easy! Well, there was a lot of cutting of vegetables, but other then that this meal was simple to throw together. I ended up doubling this entire recipe, so I actually had to bake the chicken separate from the veggies. I think baking everything together though would have only given this meal more flavor, so let me know if you make this one as the recipe says below! As for the vegetables, I subbed out the white potatoes for Brussels just to add some more greens into the mix, and it seriously came out AMAZING. If you have a hard time finding ways to eat vegetables, and actually enjoying them, then definitely give this one a try. I could eat these roasted harvest vegetables all day. 

​Sheet Pan Chicken and Roasted Harvest Vegetables
Ingredients:

• 8-9 bone-in, skin-on chicken thighs (I used boneless)

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

Directions:

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. Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
5. Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
6. Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
7. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
8. Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
9. Garnish with fresh herbs and serve.

Original recipe found here