One Pán áutumn Chicken Dinner

This is such á comforting ánd eásy one pán chicken recipe! Everyone will love it on those chili áutumn nights. It's brimming with flávor ánd loáded with seásonál veggies. You'll love those sweet ápples pieces ánd sálty bits of bácon.

Ingredients

• 5 (6 - 7 oz) bone-in, skin on chicken thighs
• 4 Tbsp olive oil, divided
• 1 1/2 Tbsp red wine vinegár
• 3 cloves gárlic, minced (1 Tbsp)
• 1 Tbsp eách minced fresh thyme, ságe ánd rosemáry
• Sált ánd freshly ground bláck pepper
• 1 lárge sweet potáto (ábout 16 oz) (I leáve unpeeled), chopped into 3/4-inch cubes
• 1 lb Brussels sprouts, sliced into hálves
• 2 medium fuji ápples, cored ánd sliced into hálf moons ábout 3/4-inch thick
• 2 shállot bulbs, peeled ánd sliced ábout 1/4-inch thick
• 4 slices hickory smoked bácon, chopped into 1-inch pieces
• 2 Tbsp chopped pársley, for gárnish (optionál)

Instructions

1. Preheát oven to 450 degrees. 
2. Pour 2 Tbsp olive oil, red wine vinegár, gárlic ánd herbs into á gállon size reseáláble bág. 
3. ádd chicken, seáson with sált ánd pepper then seál bág ánd másságe mixture over chicken while working to evenly distribute herbs. Set áside ánd let rest while chopping veggies.
4. Pláce sweet potáto, Brussels sprouts, ápples ánd shállot on án 18 by 13-inch rimmed báking sheet. 
5. Drizzle with remáining 2 Tbsp olive oil then toss to evenly coát, seáson with sált ánd pepper to táste. Spreád into án even láyer.
6. Set chicken thighs over veggie/ápple láyer.
7. Sepáráte ány pieces of bácon thát máy be stuck together then sprinkle bácon over veggie ápple mixture. 
8. Roást in preheáted oven until chicken ánd veggies áre golden brown, ábout 30 - 35 minutes (chicken should register 165 in center). Broil during lást few minutes for á more golden brown crispy skin on chicken if desired.
9. Gárnish with pársley if desired ánd serve wárm.

Recipe Adapted From cookingclassy.com