By leah jones
One pan meals are perfect for when you already feel too busy to cook and do not want to have to also spend time cleaning a pile of dishes.
Here is a one pan autumn chicken dinner recipe that is packed with comforting fall flavors and only requires a single pan to make as the name suggests.
4 bone-in, skin-on chicken thighs (or breasts) 2 medium sweet potatoes, peeled and cut into 1-inch cubes 1 large fuji apple, cored and sliced 1 pound brussel sprouts, trimmed and halved
1 red onion, cut into wedges 2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 teaspoons Dijon mustard 2 teaspoons fresh thyme (or 1 teaspoon dried thyme) 1 teaspoon ground cinnamon
1 teaspoon paprika Salt and pepper to taste 2 cloves garlic, minced Fresh rosemary or sage (optional, for garnish)
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.
Pat the chicken thighs dry with paper towels and season both sides generously with salt, pepper, thyme, paprika and cinnamon. Set aside.
In a large mixing bowl, combine the sweet potatoes, brussel sprouts, onion and apple slices.
Drizzle with olive oil, balsamic vinegar, Dijon mustard and garlic. Season with salt and pepper. Toss until everything is evenly coated.
Spread the vegetable and apple mixture in an even layer on the baking sheet. Make room for the chicken thighs and nestle them into the vegetables.
Roast the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
If you want extra crispy chicken skin, broil the pan for the last 2-3 minutes of cooking time.
Garnish with fresh rosemary or sage if desired. Serve the chicken with a generous portion of the roasted autumn vegetables and apples.