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One-Pan Autumn Chicken Dinner (Apples & Sweet Potatoes)

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Prep Time 15 minutes
Cook Time 35 minutes
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 4 bone-in, skin-on Chicken thighs
  • 1 large Sweet potato, peeled and cubed
  • 2 cups Brussels sprouts, halved
  • 1 large Honeycrisp apple, cored and chopped
  • 1/2 medium Red onion, chopped
  • 3 tbsp Olive oil
  • 1 tbsp Maple syrup
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika

Method
 

Main
  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, mix 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken thighs, making sure to coat the skin.
  3. Place the seasoned chicken thighs on a large, rimmed baking sheet.
  4. In a large bowl, toss the sweet potatoes, Brussels sprouts, and red onion with the remaining 2 tablespoons of olive oil, salt, pepper, and fresh thyme.
  5. Scatter the vegetables around the chicken on the baking sheet. Roast in the preheated oven for 20 minutes.
  6. Remove the pan from the oven. Add the chopped apples to the pan, scattering them among the vegetables.
  7. Drizzle the maple syrup lightly over the vegetables and apples.
  8. Return to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy.
  9. Let rest for 5 minutes before serving.