Sheet Pan Chicken and Roasted Harvest Vegetables

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Sheet Pan Chicken and Roasted Harvest Vegetables

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course: Entrée/Main
Cuisine: Canadian, American
Servings: 4
Author: Flavour & Savour


  • 8-9 bone-in, skin-on chicken thighs

Marinade Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried red pepper flakes
  • sea salt and pepper


  • baby potatoes
  • sweet potatoes
  • shallots
  • zucchini
  • 1 Honey crisp apple (or other sweet apple) cut in 3/4 inch slices
  • fresh or dried thyme and rosemary
  • sea salt and pepper
  • 4 slices thick-cut bacon


  1. Preheat oven to 425°F.
  2. Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
  3. Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
  4. Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
  5. Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
  6. Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
  7. Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
  8. Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
  9. Garnish with fresh herbs and serve.


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