It is time to celebrate everything Fall & Harvest. Thanksgiving is a few weeks away, the weather is cooler, boots are a part of our everyday wardrobe, pumpkin spice is everywhere and sweaters are back in the rotation. This is hands down my most favorite time of year.
Speaking of Pumpkin Spice
Pumpkin spice is not just for your lattes or pumpkin bread…it is perfect on veggies and chicken. Yes I said veggies and chicken. I know that may not sound normal or even that good, but it really, really is so good.
It adds a little something extra to make it perfect for Fall. It has just the perfect hint of spice making it the perfect comfort dinner everyone is sure to love.
One Pan & Done
With the Holidays fast approaching life can get so busy and anytime I can cook dinner on one sheet pan I am in 100%. Just clean the veggies, season everything and throw it onto the pan and voila your basically done.
Gotta love it!!
Everything Fall (& more)
Mary & Chelle Chelle
4 servings
One Pan Harvest Chicken Dinner
A quick and easy one pan chicken dinner that has a perfect hint of fall making it perfect for dinner tonight
1 1/2 pounds chicken thighs (I used bone-in, but you can use boneless, skinless if you want)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon pumpkin pie spice
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Veggies
1 pound brussels sprouts, trimmed and cut in half
1 large onion, cut into bite size slices
2 sweet potatoes, peeled and cut into 1 inch cubes
6-8 baby potatoes, washed and cut in half or quarters
2 apples, peeled and sliced into 1 inch cubes
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1/2 - 1 teaspoon pumpkin pie spice
1-2 teaspoons fresh thyme, roughy chopped (or whatever herb you prefer)
1-2 teaspoons fresh rosemary, roughly chopped (or whatever herb you prefer)
4 sprigs of fresh thyme or rosemary
Directions
Preheat oven to 425
Line a rimmed baking sheet with foil, set aside
Lay chicken out on a flat surface
In a small bowl combine salt, pepper, garlic powder and pumpkin pie spice
Sprinkle seasoning on both sides of chicken
Place chicken into a large zip lock bag
Pour olive oil and balsamic vinegar into bag and massage chicken to coat them evenly
Set aside and let marinade as you prepare the veggies
Prepare veggies as directed above and place in a single layer onto the prepared pan
Drizzle olive oil over veggies
Evenly sprinkle salt, pepper, garlic powder and pumpkin pie spice over veggies
Toss to coat veggies
Remove chicken from zip lock bag and place on top of the veggies
Sprinkle chopped herbs over chicken and veggies
Place sprigs of herb on top of each chicken thigh
Place into oven and roast for 20 minutes
Gently toss veggies and return to oven and continue cooking until veggies are browned, potatoes are fork tender and chicken is 165 degrees, another 10-15 minutes
Serve immediately
ENJOY!
Notes
You any combo of veggies you prefer and any cut of chicken you prefer
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