Autumn Chicken Dinner

Reminiscing back to one of my all time favorite dishes--Autumn Chicken Dinner!! 

Combines one of the most perfect sweet, salty, hearty meal combos ever! 

__________________________________________________________________________

One Pan Autumn Chicken Dinner

Serves: About 4 servings

Ingredients

• 4-5 bone-in, skin on chicken thighs
• 4 Tbsp. olive oil
• 1 1/2 Tbsp, red whine vinegar
• 1 1/2 tsp. garlic powder
• 1/2 tsp. each thyme, sage, and rosemary
• Salt and pepper to taste
• 2 large sweet potatoes, chopped into 3/4-inch cubes
• 1 lb. Brussels sprouts, sliced into halves
• 2 Fuji apples, cored and sliced into half moons about 3/4-inch thick
• 1 onion chopped

Directions

1. Preheat oven to 450 degrees.
2. Pour 2 Tbsp. olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag, add chicken, season with salt and pepper and then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
3. Place sweet potatoes, Brussels sprouts, apples, and onion on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp. olive oil. Assemble chicken thighs onto tray. Sprinkle with garlic salt and pepper to taste.
4. Roast in oven until chicken and veggies are golden brown, about 35-40 minutes. Chicken should register to around 180 in center.

__________________________________________________________________________