Half Baked Harvest Sheet Pan Dinner

As the weather cools down, there's nothing like a hearty and flavorful sheet pan dinner to satisfy your cravings. Inspired by the classic Half Baked Harvest recipe, I've adapted it to make it even easier to prepare while maintaining its signature taste and texture.

One of the secrets to this recipe's success is the combination of marinating and roasting. By massaging the marinade into the chicken thighs and refrigerating them for a few hours, you'll end up with juicy and tender meat that's perfectly seasoned. The veggies, too, benefit from the marinade's magic, emerging from the oven caramelized and infused with flavor.

For this recipe, I like to slice Brussels sprouts in half to ensure they cook evenly. You can also cut larger potatoes in half to prevent them from burning or becoming too crispy. For a pop of color and sweetness, add some baby potatoes, sweet potatoes (or yams), zucchini, shallots, and thick chunks of apple.

The beauty of this recipe lies in its simplicity. With just one pan to clean, you'll be left with plenty of time to enjoy the fruits of your labor. Simply combine the marinade ingredients – olive oil, lemon juice, garlic cloves, thyme, dried red pepper flakes, salt, and pepper – and massage them into the chicken thighs. Refrigerate for a few hours or overnight, then roast in the oven until golden brown.

The result is a dish that's both elegant and effortless. The combination of crispy bacon, roasted vegetables, and perfectly seasoned chicken thighs makes for a truly satisfying meal. So why not give it a try? With this Half Baked Harvest-inspired sheet pan dinner, you'll be enjoying a delicious and stress-free meal in no time.

Tips and Variations:

* Use fresh or dried herbs like rosemary and thyme to add depth to your dish.

* Substitute boneless, skinless thighs if you prefer a leaner option.

* Experiment with different types of potatoes and vegetables to suit your taste.

* Don't be afraid to get creative with the marinade ingredients – feel free to add your favorite spices or herbs!

Get Ready to Cook:

To make this easy dinner, you'll need:

* 1 lb bone-in, skin-on chicken thighs

* 1/4 cup olive oil

* 2 cloves garlic, minced

* 1 tbsp lemon juice

* 1 tsp dried thyme

* 1/2 tsp dried red pepper flakes

* Salt and pepper to taste

* 6-8 Brussels sprouts, halved

* 2-3 baby potatoes, cut into wedges

* 1 large sweet potato, peeled and cubed

* 1 medium apple, peeled and sliced

* 4 slices of bacon, cooked and crumbled

* Fresh rosemary leaves for garnish (optional)

Ready to Roast:

Preheat your oven to 425°F (220°C). Place the chicken thighs on a sheet pan lined with parchment paper, leaving some space between each piece. Drizzle with the marinade ingredients and massage them into the meat. Refrigerate for at least 30 minutes or overnight.

Remove the chicken from the refrigerator and let it sit at room temperature for 10-15 minutes before roasting. Place the Brussels sprouts, baby potatoes, sweet potato, apple, and bacon on a single sheet pan, leaving some space between each piece.

Roast in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the vegetables are tender and caramelized. Remove from the oven and let it rest for 5-10 minutes before serving.

Enjoy Your Delicious Half Baked Harvest Sheet Pan Dinner:

Garnish with fresh rosemary leaves, if desired, and serve hot. This recipe is perfect for a weeknight dinner or a special occasion – it's sure to become a new family favorite!

Half baked harvest sheet pan