Description
This One-Pan Autumn Chicken Dinner is a hearty and flavorful meal featuring halal-certified bone-in, skin-on chicken thighs roasted alongside sweet potatoes, Brussels sprouts, apples, and shallots. The dish is enhanced with fresh herbs, garlic, and a splash of lemon juice, offering a perfect balance of savory and slightly sweet flavors. Crispy smoked turkey bacon adds a delightful crunch and smoky depth, making this sheet-pan meal both comforting and easy to prepare for a wholesome family dinner.
Ingredients
Chicken Marinade
- 5 halal-certified bone-in, skin-on chicken thighs, about 6–7 oz each
- 2 tbsp olive oil
- 1½ tbsp fresh lemon juice
- 3 garlic cloves, minced
- 1 tbsp minced fresh thyme
- 1 tbsp minced fresh sage
- 1 tbsp minced fresh rosemary
- Salt and black pepper, to taste
Vegetables and Fruit
- 1 large sweet potato, cut into ¾-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 2 Fuji apples, cored and thickly sliced
- 2 shallots, sliced
- 2 tbsp olive oil
- Salt and black pepper, to taste
Additional Toppings
- 4 slices halal-certified smoked turkey bacon, chopped
- 2 tbsp chopped parsley, optional
Instructions
- Preheat and Marinate: Heat the oven to 450°F (230°C). In a large bowl, toss the chicken thighs with 2 tablespoons of olive oil, lemon juice, minced garlic, fresh thyme, sage, rosemary, salt, and black pepper until evenly coated. Let the flavors meld while preparing the vegetables.
- Prepare Vegetables and Arrange on Sheet Pan: In another bowl, toss the sweet potato cubes, halved Brussels sprouts, sliced apples, and shallots with the remaining 2 tablespoons of olive oil, salt, and black pepper. Spread the mixture in an even layer on a large rimmed baking sheet. Nestle the marinated chicken thighs on top, skin-side up, ensuring they are spaced apart for even roasting.
- Roast the Chicken and Vegetables: Place the sheet pan in the preheated oven and roast for 30 to 35 minutes, or until the vegetables are tender and the thickest part of the chicken thighs reach an internal temperature of 165°F (74°C) without touching the bone.
- Cook Turkey Bacon: While the chicken is roasting, crisp the smoked turkey bacon in a skillet over medium heat according to package instructions until golden and crispy. Drain on paper towels.
- Finish and Serve: Once the chicken and vegetables are done roasting, scatter the crispy turkey bacon and chopped parsley (if using) over the top. Serve immediately, enjoying the combination of tender roasted chicken, caramelized vegetables, sweet apples, and savory bacon.
Notes
- Lemon juice brightens the chicken marinade and adds a subtle acidity that balances the richness of the dish.
- Cooking the turkey bacon separately keeps it crispy rather than soggy from the roasting pan juices.
- Ensure the chicken skin is dry before marinating to achieve a crispier finish when roasting.
- Use a meat thermometer to guarantee the chicken is fully cooked yet juicy.