One-pan autumn chicken recipe

There’s nothing better than a warm and easy dinner recipe that fills you’re home with a delicious autumn smell. This recipe is easy to make, requires almost no dishes to be washed and leaves an amazing smell in your house. You’re welcome! 😉

What you’ll need

• Olive oil
• Boneless chicken thighs
• fresh herbs – I used rosemary, thyme and sage
• apple cider vinegar
• fresh garlic
• sweet potatoes
• shallots
• carrots
• brussel sprouts
• bacon
• salt and pepper

How to make the one-pan autumn chicken recipe

You’ll start by adding 3 tbsp of olive oil, 2 tbsp of apple cider vinegar, 2-3 garlic cloves and the 3 spices in a reusable bag. Add the chicken thighs and make sure to rub the seasoning all to cover the chicken. Let it sit while you prepare the rest of the recipe.

Preheat the oven to 450 (gas mark 8).

Prep your veggies, try to cut them in similar sizes to they cook evenly. Drizzle with 2 tbsp of olive oil, salt and pepper then give everything a good mix up so they’re all covered in oil.

Spread into an even layer.

To finish off add the chicken thighs on top of the veggies as well as your sliced bacon. Pop it into your preheated oven for 30-35 minutes. If you’re using skin-on chicken thighs you can put the whole tray on broil for a further 5 minutes to make it more of a crispy skin.

I really hope you all enjoy this recipe as much as I did! Super simple and leaves behind a minimal amount of washing up. Feel free to change to chicken breasts or bone-in chicken thighs but keep in mind the cooking time might differ.

If you’re looking for another good recipe, check out my bacon and mushroom risotto.