To tie in with our gorgeous fall tablescape and centerpiece from Parker Kennedy Living, I chose this menu for its ease in baking! As you know, Lance and David are living in the middle of a restoration of their historical home, and so kitchen space is tricky right now. I chose chicken and fall vegetables and was sure to include one of Lance's favorite veggies- Brussels sprouts! The good news is that you can substitute your favorite veggies and make it your own!
This baked chicken recipe works perfectly for a family of 4 or can be doubled to serve more of a crowd. The entree and sides are cooked together which means you have time to whip up a spinach cranberry salad while the main course bakes. For dessert, I suggest Caramel Pots de Creme because I think they would look fabulous in the hobnail dessert dishes that Lance used for the table setting. Also remember, any serving dish will do for pots de creme! I use ramekins for them quite often. Just be sure that the dish you serve it in can withstand the heat when it is first poured- or you can make it in a heat-safe container and transfer to your pretty dishes. Just add a dollop of whipped cream to make it more beautiful if you transfer it!
MENU
FALL HARVEST ONE-PAN CHICKEN BAKE
SPINACH CRANBERRY SALAD
CARAMEL POTS DE CREME
Fall Harvest Chicken Bake
2 lbs. bone-in chicken thighs
4 small red skin potatoes (chopped)
1/2 ib. Brussels sprouts (cut in halves)
1 sweet potato (diced small)
4 carrots (chopped)
2 apples (optional) (sliced)
1 small sweet onion (quartered)
2 TBSP olive oil
1 tsp salt
1/4 tsp pepper
1 clove garlic (minced)
1 tsp dried rosemary
1 tsp dried sage
1 TBSP fresh parsley (chopped)
1 TSP apple cider vinegar
Preheat oven to 400 degrees (F).
In a bowl or Ziploc bag, place chicken, apple cider vinegar, 2 TBSP olive oil, salt, pepper, dried spices, and parsley. Coat chicken well and set aside to marinate while you chop the veggies.
Line sheet pan with aluminum foil
Chop veggies and apples and toss with a tablespoon of olive oil and 1/2 teaspoon salt. Add a couple of dashes of pepper. Stir until well-coated.
Place marinated chicken, veggies, and apples on sheet pan.
Bake for 35-40 mins. ensuring that veggies are roasted and chicken is 160 degrees (F).
Serve and enjoy!
Many people enjoy the apples in this dish, but my family chooses to leave them out. We really like the apples to be in the salad that we make to go with the entree rather than in the cooked dish. It is totally personal preference, but I wanted you to know that we opt out of the cooked apples. I can't wait to hear which veggies you like best with this dish.
PS- I am often asked if I would use boneless chicken thighs...I tried it and still prefer bone-in. I do use skinless, though. Again, that is a personal preference- my kids love the chicken when the skin is not part of the meal. :)
I hope you enjoy how easy this is to make and serve!
Cheers,
Lydia xo
GET SUPPER CLUB EMAILS!
Your secret ingredient for staying informed! Be the first to know about exclusive events, fresh party ideas, and insider tips
This baked chicken recipe works perfectly for a family of 4 or can be doubled to serve more of a crowd. The entree and sides are cooked together which means you have time to whip up a spinach cranberry salad while the main course bakes. For dessert, I suggest Caramel Pots de Creme because I think they would look fabulous in the hobnail dessert dishes that Lance used for the table setting. Also remember, any serving dish will do for pots de creme! I use ramekins for them quite often. Just be sure that the dish you serve it in can withstand the heat when it is first poured- or you can make it in a heat-safe container and transfer to your pretty dishes. Just add a dollop of whipped cream to make it more beautiful if you transfer it!
MENU
FALL HARVEST ONE-PAN CHICKEN BAKE
SPINACH CRANBERRY SALAD
CARAMEL POTS DE CREME
I hope you enjoy how easy this is to make and serve!
Cheers,
Lydia xo