One Pan Chicken Bake
4 – 5 chicken breasts
4 tablespoons olive oil, divided
1 ½ tablespoons red wine vinegar
3 cloves garlic, minced
1 tablespoon fresh or ground thyme
1 tablespoon fresh or ground sage
1 tablespoon fresh or dried rosemary
Salt and freshly ground black pepper to taste
1 large sweet potato (peeled if desired), diced into 1-inch cubes
1 lb fresh brussels sprouts, sliced into halves
2 fuji apples, cored and sliced about 1-inch thick
2 shallots, peeled and sliced about 1/4-inch thick
4 slices turkey bacon, chopped into 1-inch pieces (optional)
- Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
- Place sweet potato, brussel sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat and season with salt and pepper to taste. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 degrees Fahrenheit in center). Broil during last few minutes for a more golden chicken breast if desired. Sprinkle with more herbs and serve immediately.