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One Pan Harvest Chicken Recipe
Ash Tyrrell

One Pan Harvest Chicken Recipe

I make this one pan harvest chicken recipe every single time the weather turns cool, and it never lets me down. I love that sweet potatoes, Brussels sprouts, apples, and crispy bacon all roast together with juicy chicken thighs on a single sheet pan.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ cup olive oil – this carries the herbs and helps everything caramelize instead of drying out
  • 3 cloves garlic minced – fresh garlic gives a much bolder punch than the jarred stuff
  • 2 tablespoons lemon juice – brightens the marinade so the dish doesn't taste heavy
  • 1½ tablespoons rosemary minced – use fresh if you can, since dried rosemary turns bitter when roasted this hot
  • 1½ tablespoons thyme minced – adds an earthy, savory note that pairs beautifully with the apples
  • 1½ tablespoons oregano minced – rounds out the herb blend without overpowering it
  • ¼ teaspoon chili flakes – just enough warmth to balance the sweetness of the apples and sweet potato
  • Salt and pepper to taste – season generously, since the veggies need it too
  • 4 to 5 bone-in skin-on chicken thighs – bone-in keeps the meat juicy and the skin gets wonderfully crisp
  • 1 large sweet potato diced into ¾-inch pieces – uniform pieces cook evenly, so don't skip the dicing step
  • 1 pound Brussels sprouts cleaned and halved – halving them exposes more surface area for that caramelized edge
  • 2 Gala apples cored and sliced into ¾-inch pieces – Gala holds its shape well; mushy apple varieties won't hold up to roasting
  • 2 shallots peeled and sliced into ¼-inch pieces – shallots turn sweet and jammy instead of sharp like raw onion
  • 5 slices smoked bacon chopped into ½-inch pieces – smoked bacon adds a savory backbone that ties the whole harvest chicken casserole-style pan together

Method
 

  1. I always start by getting my oven ripping hot at 450°F (230°C). A high temperature is what gives the chicken skin that deep golden color and helps the vegetables caramelize instead of turning mushy. Don't skip preheating fully, or the pan won't roast evenly.
  2. In a small bowl, I whisk together the olive oil, garlic, lemon juice, minced herbs, and chili flakes, then season with salt and pepper. I always set aside about 2 tablespoons of this mixture before touching the chicken. That reserved portion becomes the finishing glaze later.
  3. I drop my chicken thighs into a large resealable bag, pour in the remaining herb mixture, and massage it evenly over every piece. This step only takes a minute, but it's where most of the flavor gets locked in. Set the bag aside while you prep the vegetables.
  4. I scatter the sweet potatoes, Brussels sprouts, apples, and shallots across the sheet pan in a single layer. A light drizzle of olive oil plus salt and pepper goes over the top. Crowding the pan leads to steaming, so I always use my largest sheet pan for this harvest sheet pan chicken.
  5. Next, I sprinkle the chopped bacon evenly over the vegetables, since it bastes everything as it renders. Then I nestle the marinated chicken thighs on top, spacing them out so the skin gets direct heat. This layering is the real secret to this one pan autumn chicken dinner.
  6. I slide the pan into the oven and roast for about 30 minutes, checking that the chicken hits 165°F (75°C) on an instant-read thermometer. The vegetables should be fork-tender and slightly caramelized at the edges by this point.
  7. For extra-crispy skin, I switch the oven to broil for 3 to 5 minutes, watching closely so nothing burns. This final blast of heat is what makes the chicken skin shatter instead of just being soft.
  8. Right before serving, I brush that reserved 2 tablespoons of herb marinade over each chicken thigh. It adds one more layer of bright, garlicky flavor and makes the whole pan glisten beautifully.

Notes

  • I always pat my chicken thighs dry before marinating, since wet skin never crisps up properly.
  • I cut my sweet potatoes slightly smaller than the Brussels sprouts, because sweet potato takes longer to soften.
  • I like using thick-cut bacon instead of thin slices, since thin bacon can burn before the veggies finish roasting.
  • I never skip the broiling step, because it's genuinely the difference between good skin and great skin.
  • I taste my marinade before adding it to the chicken and adjust the salt, since bland marinade means bland chicken.