One Pan Autumn Chicken Dinner

Excellent! Even tho we skipped the bacon it turned out awesome

Roasted veggies are awesome, but the chicken was a bit dry. There are several ways to keep things flavorful, sauce being one of them, or perhaps having it marinate. I am sure there is a specific chicken recipe out there to juice this up, literally. Just keep in mind that if it's to be autumn based, use those fall-associated spices, like cinnamon, cloves, nutmeg, coriander, etc. Season to taste.

Really nice, although it took much longer to prepare and cook (40 minutes) than expected. I used lardons instead of bacon, and baked it at 200º C on a fan oven (210º was too hot).

I've made it twice. Second time needed longer roasting time. I do NOT suggest putting everything on a wire rack to keep it off the cookie sheet--it made the veggies all dry! The first time I made it straight on the sheet lined with foil and it was soooo good.

Cook bacon separately and sprinkle on at end. Used chicken breasts instead of thighs.

This was delicious! We made it with baby gold potatoes, butternut squash, and asparagus because of what we had on hand, but followed the same directions. We baked closer to 40 to 45 minutes. Then we moved the chicken to a separate cookie sheet and broiled both the chicken and the veggies for an additional 10 minutes to get the chicken skin crispy. My whole family loved it.

Roasting time was not long enough to cook the chicken.