TASTE founding editor Matt Rodbard and his wife, Tamar Anitai, have been making a version of this semi-viral BuzzFeed sheet pan chicken recipe for years and years. The dish, with an autumn-ish union of root vegetables, apples, and bacon, is certainly not for autumn only. It's a year-round staple in their household, and they really unlocked the sheet pan chicken secret when, one night, they added pomegranate molasses to the mix for a burst of sweetness and acidity. This turned out to be a very good decision.
large sweet potato, peeled and coarsely chopped into 3⁄4-inch pieces
8 to 10
Brussels sprouts, halved
medium Fuji apples, cored and sliced into half-moons about 3⁄4 inch thick
6 to 8
slices smoked bacon, chopped crosswise into 1-inch-wide pieces
In This Recipe
Heat the oven to 450°F.
In a large bowl, combine 2 tablespoons of the olive oil, the vinegar, pomegranate molasses, garlic, rosemary, and thyme. Add the chicken and season with salt and pepper. Massage the chicken with your hands (both of them!), working to distribute the herbs and seasoning evenly over the chicken. Set aside to rest at room temperature while you prepare the rest of the ingredients.
Place the sweet potato, brussels sprouts, and apples on a sheet pan. Drizzle with the remaining 2 tablespoons olive oil, then toss to evenly coat and season with salt and pepper. Spread in an even layer, turning the brussels sprouts cut-side down to get as much contact with the pan as possible.
Place the chicken thighs over the vegetable-apple mix. Scatter the chopped bacon over everything. Roast for about 30 minutes, until the chicken is well browned on top and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F. Serve!