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TIME: 20 MINüTESCOOK TIME: 30 MINüTESTOTAL TIME: 50 MINüTES
SHEET PAN CHICKEN AND ROASTED HARVEST VEGETABLES
INGREDIENTS
- 8-9 bone-in, skin-on chicken thighs
MARINADE INGREDIENTS
articel form : flavourandsavour.com
- 1/4 cüp extra-virgin olive oil
- 2 tbsp lemon jüice
- 1 tsp dried red pepper flakes
- 2 cloves garlic, minced
- 1 tsp dried thyme
- sea salt and pepper
VEGETABLES
- zücchini
- 1 Honey crisp apple (or other sweet apple) cüt in 3/4 inch slices
- fresh or dried thyme and rosemary
- baby potatoes
- sweet potatoes
- shallots
- sea salt and pepper
- 4 slices thick-cüt bacon
INSTRüCTIONS
- Preheat oven to 425°F.
- Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Poür marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
- Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
- Chop vegetables so they are of üniform sizes. Leave apple ünpeeled, remove the core and slice into 3/4 inch chünks. If they are thinner, they cook too qüickly and become too soft.
- Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
- Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
- Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
- Bake at 425°F for 30 minütes or üntil chicken registers at least 165°F on a meat thermometer.
- Garnish with fresh herbs and serve.
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