Best Easy Dinner Recipes For Fall
- Cook Time: 45 minutes
- Total Time: 45 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 1 small red onion, cut into wedges
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or silicone baking mats to prevent sticking and make cleanup easier. Wash and chop your sweet potatoes, Brussels sprouts, and red onion into uniform pieces to ensure even cooking.
- In a small bowl, whisk together the olive oil, maple syrup, balsamic vinegar, minced garlic, dried rosemary, thyme, salt, and pepper. Place the chicken pieces and chopped vegetables into a large mixing bowl. Pour the prepared glaze over the mixture and toss thoroughly until every piece is evenly coated with the savory herb mixture.
- Spread the chicken and vegetable mixture onto the prepared baking sheet in a single, even layer. Avoid overcrowding the pan; if the ingredients are too cramped, they will steam rather than roast. Place the tray in the center rack of the oven and bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to gently toss the ingredients to ensure even browning.
- Once the chicken reaches an internal temperature of 165°F and the sweet potatoes are fork-tender, remove the pan from the oven. Let the dish rest for 5 minutes to allow the juices to redistribute. Transfer the roasted harvest bake to plates or a large serving platter. Garnish with fresh parsley if desired and serve while piping hot.
Find it online: https://cooktastydaily.com/best-easy-dinner-recipes-for-fall/