Fall Chicken Sheet Pan Meal

• 总时间: 47 minutes

配料

6-8 chicken pieces (thighs and/or drumsticks)

1/4 cup + 3 Tbsp of extra virgin olive oil

3 tbsp of red wine vinegar

3 garlic cloves (finely chopped)

1/2 tsp of rosemary

1/2 tsp of thyme

1/2 tsp of oregano

1/2 tsp of parsley

1/4 tsp of smoked paprika

Salt for seasoning

Pepper for seasoning

Vegetables and Garnish

1 ½ lbs bag of mini red potatoes (halved)

8-10 brussel sprouts (halved)

1 small yellow onion (sliced)

2 small gala apples (cubed)

4 strips of bacon (sliced)

Parsley, rosemary, thyme and sage for garnish

步骤

In a large bowl whisk together 1/4 cup of olive

oil, red wine vinegar, garlic, salt, pepper, thyme,

oregano, rosemary, parsley, and smoked paprika.

Add chicken and give it all a good coating. Let rest

for at least 10 minutes.

In a separate bowl combine mini potatoes, brus-

sel sprouts, apple and onions. Coat with remain-

ing olive oil. Give the veggies a sprinkle of all

the spices used on chicken: thyme, rosemary,

oregano and parsley. Toss and lay on large bak-

ing sheet.

Nestle chicken into the veggies and top with re-

maining marinade.

Scatter bacon pieces through out. Add in your

aromatics: rosemary, thyme, sage and parsley.

Bake at 425 F for 30-40 minutes. Broil for 2-3 min-

utes to crisp skin.

Enjoy 😊