Make sure the chicken is thin so it will cook quickly for this recipe.  I used fresh herbs, but dried herbs work great, too (just use half of what the recipe calls for).


This mix of veggies and apples and bacon is delicious!


Chicken and Autumn Veggie Bake 

serves 4


4 boneless, skinless chicken breasts

4 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 ½ tablespoons fresh thyme

1 ½ tablespoons fresh sage

1 ½ tablespoons fresh rosemary

salt and pepper to taste

1 large sweet potato, peeled and cubed

1 pound Brussels sprouts, sliced into halves

2 medium apples, cubed

1 red onion, cubed

2 slices bacon, cut into pieces


Preheat oven to 450°F.


Add 2 tablespoons olive oil, red wine vinegar, and 1 tablespoon each of thyme, sage, and rosemary into a large Ziploc bag. Salt and pepper chicken, then add to bag to marinate while you are prepping the veggies (or up to 3 hours).


Roast the vegetables by placing the sweet potato, Brussels sprouts, apples, onion, and bacon on a sheet pan. Drizzle with remaining 2 tablespoons olive oil then toss to evenly coat, add the remaining ½ teaspoon of the herbs, and season with salt and pepper to taste.


Roast veggies in preheated oven for 10-12 minutes until they are beginning to brown, stir them, then add the chicken on top of the vegetables (discard marinade). 


Roast the chicken and veggies for 12-15 more minutes, or until veggies are browned and chicken is cooked through.