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A sheet pan filled with roasted chicken thighs, apples, bacon, Brussels sprouts, and sweet potatoes.
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5 from 1 vote

Sheet Pan Chicken with Apples, Bacon, and Brussels Sprouts

Sheet pan chicken with apples, bacon, and Brussels sprouts with an autumn-ish union of root vegetables, sweet apples, and smoky bacon, is certainly not for autumn only. It’s a year-round staple in our household, and we really unlocked the sheet pan chicken secret when, one night, we added pomegranate molasses to the mix for a burst of sweetness and acidity. This turned out to be a very good decision.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 777

Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons pomegranate molasses
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 4 (24 oz) bone-in skin-on chicken thighs
  • Salt and freshly ground black pepper
  • 1 large (12 1/2 oz) sweet potato, peeled and coarsely chopped into 3⁄4-inch (18-mm) pieces
  • 8 to 10 (9 oz) Brussels sprouts, halved
  • 2 medium (12 oz) Fuji apples, cored and sliced into half-moons about 3⁄4 inch (18-mm) thick, or substitute Pink Lady, Jonagold, or Braeburn
  • 6 to 8 slices smoked bacon, chopped crosswise into 1-inch- wide (25-mm) pieces
US - Metric

Instructions

  • Preheat the oven to 450°F (232°C).
  • In a large bowl, combine 2 tablespoons of olive oil, vinegar, pomegranate molasses, garlic, rosemary, and thyme. Add the chicken and season with salt and pepper. Massage the chicken with your hands (both of them!), working to distribute the herbs and seasoning evenly.
  • On a rimmed baking sheet, arrange the sweet potato, Brussels sprouts, and apples. Drizzle with the remaining 2 tablespoons olive oil, then toss to evenly coat and season with salt and pepper. Spread in an even layer, turning the Brussels sprouts cut-side down to get as much contact with the baking sheet as possible.
  • Arrange the chicken thighs over the vegetable-apple mix. Scatter the chopped bacon over everything. Roast until the chicken is well browned on top and has reached an internal temperature of 160°F (70°C) at the thickest part of the thigh, about 30 minutes. Devour.

Nutrition

Serving: 1serving | Calories: 777kcal | Carbohydrates: 40g | Protein: 33g | Fat: 54g | Saturated Fat: 14g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 401mg | Fiber: 7g | Sugar: 17g