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Cat Cora’s Fall Sheet Pan Chicken

Cat Cora’s Fall Sheet Pan Chicken

Serves 4-6


5 (6 - 7 oz) bone-in, skin off (optional) chicken thighs

4 tablespoons olive oil 

1 lemon, juiced

1/4 cup red wine vinegar

4 cloves garlic, minced 

1 tablespoon fresh chopped fresh thyme

1 tablespoon fresh chopped oregano

Salt to taste

Pepper to taste

1 large sweet potato, peeled and diced into 3/4-inch cubes

1 pound Brussels sprouts, sliced into halves

1 large fuji apples, cored and sliced 1 inch slices

1 large bulb fennel, sliced into 1/2 inch slices

1 yellow onion, peeled and sliced into 1/2 inch slices

1 tablespoon fresh chopped parsley, for garnish



Preheat oven to 450 degrees. 

In a large bowl, marinate the chicken with 2 tablespoons olive oil, lemon, vinegar, garlic, thyme, oregano, salt and pepper.  Baste the chicken well, cover and refrigerate for 30 minutes.  (You can do this step for longer, about 4-6 hours.). While the chicken is marinating, chop vegetables. Place sweet potato, Brussels sprouts, apples, fennel and onions on a baking sheet. Remove chicken from the marinade and throw the marinade away.  In a large saute pan, heat the remaining 2 tablespoons of olive oil on high heat.  Add the chicken to the pan and sear on both sides, about 2-3 minnutes on each side, until golden brown.  Layer the chicken into the vegetables on the sheet tray and place in the oven,   Roast in preheated oven until chicken and vegetables are golden brown, about 30 - 35 minutes.  The chicken should read 165 with a thermometer in the center of the thighs.  Remove and sprinkle parsley for garnish and serve. 

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