I am get excited for fall cooking.
Autumn brings richer vegetables, roasted meats, and colorful dishes. I love that in the fall I get to bring out my casserole dishes and soup pots. Dinners don’t take a long time to prepare, but they take longer to cook and the house always smells amazing.
I kicked off our fall cooking in our home with an Autumn Vegetable and Chicken Casserole. It has a great contrast of savory vegetables mixed with a hint of sweet from the apples. When I saw the ingredients involved in the recipe I knew it would be a success, they are the star of this casserole and will remind you of a crisp fall night!
Autumn Vegetable and Chicken Casserole
4 bone-in, skin on chicken thighs
4 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
1/2 tbsp dried thyme
1/2 tbsp sage
1/2 tbsp rosemary
1 tsp garlic salt
Salt and freshly ground black pepper
2 small sweet potatos, peeled and diced
1 bag frozen Brussels sprouts
2 fuji apples, cored and diced
4-6 slices bacon, chopped into 1-inch pieces
Preheat oven to 450 degrees.
Place sweet potato, Brussels sprouts, and apples in a 9×13 casserole dish.
Drizzle with 2 Tbsp olive oil and toss to evenly coat and season with salt and pepper to taste.
Set the chicken over the vegetables and fruit. Sprinkle the remaining olive oil, red wine vinegar, thyme, sage, rosemary, and garlic salt evenly over the chicken and vegetables. Sprinkle the bacon over the entire dish.
Roast until chicken and veggies are golden brown, about 30-45 minutes. Check the chicken and continue to cook if needed. Salt and pepper to taste.
Recipe Adapted from Cooking Classy