Autumn Rainbow Sheet Pan Dinner
Autumn Rainbow Sheet Pan Dinner
Need a one pan dinner full of Fall veggies? Healthy too? Sweet ‘n savory blend of chicken & smoked sausage surrounded with sweet potatoes, Brussel sprouts, carrots and apples! So easy and delicious!!
Autumn Rainbow Sheet Pan Dinner
Yield: 4 servings
Ingredients:
4 (6 - 7 oz) bone-in, skin on chicken thighs or 6 drumsticks
6 ounces kielbasa/ smoked sausage, sliced ~1/2-inch chunks
4 Tbsp olive oil, divided
1 1/2 Tbsp red wine vinegar
4 cloves garlic, minced (~1 1⁄2 Tbsp)
1 - 2 Tbsp each minced fresh sage and rosemary, divided
1 tsp dried thyme
Salt and freshly ground black pepper
2 medium sweet potatoes (about 16 oz), chopped into 3/4-inch cubes
1/2 lb. Brussels sprouts, halved (if large...quarter)
2 medium carrots, scrapped or peeled & cut into 2-inch chunks
1 medium red onion, peeled and sliced about 1/4-inch thick
2 medium gala apples, cored, halved and sliced into half-moons about 3/4-inch
thick
2 Tbsp balsamic vinegar
1 Tbsp honey
4 slices hickory smoked turkey bacon, chopped into 1/2-inch pieces
2 Tbsp chopped parsley, for garnish (optional
Equipment:
One half sheet pan with edges
Cutting board & chef knife
Paring knife
Vegetable peeler
Measuring spoons
Don’t you love one pan meals? I do!!! So simple to make...only simple cutting skills needed. Can make ahead too... bake when you’re ready to eat. I enjoy the flexibility of using what veggies I have on hand depending on what’s in season. The meal appeal is amazing... great aroma & the simple colorful meal that the recipe creates. Grab your chef knife and let’s chop!!
Chicken Prep
Here’s what to do...
**Preheat oven to 425 degrees with oven rack at middle level.
1) In a large resealable bag, pour 2 Tbsps olive oil, red wine vinegar , 1⁄2 minced garlic and herbs.
2) Add chicken ,season with salt and pepper, then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
**Using cubed boneless chicken breasts & thighs works well too! Less fat…
Pics of prepping veggies Now for the veggies...
3) Peel veggies as desired. I often scrub them well or scrap lightly to remove darkened peels instead of peeling... up to you!
4) Place sweet potato, Brussels sprouts, carrots and apples and onion on an 18 by 13-inch rimmed baking sheet.
5) Drizzle with remaining 2Tbsp olive oil, balsamic and honey. Sprinkle with remaining herbs & garlic, then toss to evenly coat, season with salt and pepper. Spread into an even layer on pan.
Next Step…
6) Slice the bacon into thin strips or lanyards (or use kitchen shears) and the sausage into coins about 1⁄2- inch thick.
7) Season pan with salt and pepper.
Last Steps…
8) To prepare the veggie seasoning sauce, combine remaining herbs, olive oil, balsamic vinegar and honey in a jar or small bowl. Shake or blend well.
9) Pour sauce over pan and toss veggies well to coat.
10) Set chicken thighs/drumsticks and sliced sausage over veggie/apple layer. (Nestling chicken pieces into the veggies) Separate any pieces of bacon that may be stuck together. Then sprinkle bacon over veggie apple mixture. Pour remaining chicken marinade and herbs on chicken pieces.
11) Roast in preheated 425 F oven until chicken and veggies are golden brown, about 40 - 45 minutes (Chicken should register 165 in center).
** Broil during last few minutes for a more golden/brown crispy skin on chicken if desired.
You’re finished & dinner is ready!! Pictured are roasted pans & plates of my Sheet Pan Dinner made with skin/bone-in & boneless thighs. I plate using bowls with the veggie mixture on first... then place the chicken pieces on top. Garnish with sprinkled parsley on top for added color.... if desired. ENJOY!!