An Autumn chicken dinner that only takes one pan to make

Published Oct 11, 2020 11:00 a.m. ET
iStock / mikafotostok

If you’re thinking of preparing chicken for dinner but is looking for something a little bit different to try, then this Autumn chicken recipe might be just the solution. The deliciously meaty thighs stay moist and juicy, and the simple garlic herb marinade is easy to toss together and adjust according to your liking, but the absolute best part about this one-pan chicken is that it doesn’t skip out on any of the much-desired food groups.

All of the benefits

Fall recipes can often be labor-intensive, but the incredible flavor can come easily to those who find the right dish, and this one has so much to offer, aside from simplicity. One-pan chicken is an entire meal that is fully cooked using only one large baking dish in the oven which means less mess, hardly any cleanup, and no having to guess what to plan for sides because they’re built right into this chicken dinner recipe.

One-pan chicken recipe with cannabis

If you aren’t a fan of the darker meat, then you can always opt for chicken breasts, but in this dish, the thighs and their fatty juices lend a boost in flavor that we highly recommend. This is one of the best fall recipes out there because it includes all of the in-season veggies and fruits in a combination that results in a savory and salty taste that is both addictive and comforting.

Preparation time: 20 minutes

Cooking time: 35 minutes

Calories: 387

Servings: 5


  • 1 pound Brussel sprouts
  • 5 chicken thighs (preferably bone-in with the skin still on)
  • 4 strips bacon (cut into 1-inch bits)
  • 3 garlic cloves (minced)
  • 2 shallot bulbs (peeled and sliced)
  • 2 fuji apples (peeled, cored, and sliced)
  • 1 large sweet potato (cubed with the peel on)
  • 4 tablespoons cannabis-infused olive oil
  • 2 tablespoons parsley (chopped)
  • 1 ½ tablespoon red wine vinegar
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon sage (chopped)
  • 1 tablespoon rosemary (chopped)
  • ½ teaspoon black pepper
  • ¼ teaspoon salt


  • 1-gallon Ziploc bag
  • 18x13 baking dish


  1. Preheat the oven to 450°F.

  • Pour the red wine vinegar and 2 tablespoons of the olive oil into a Ziploc bag.

  • Add the herbs and garlic to follow before sealing the bag and massaging the contents until they blend together a bit.

  • Season the chicken with the salt and pepper, and then add the pieces of meat to the Ziploc bag with the oils.

  • Seal the bag with the chicken inside and use your hands to move them around until the bright herbs look like they’ve been evenly distributed. Once you are satisfied, set the chicken aside while you work on the rest of the chicken dinner.

  • Combine the Brussel sprouts, sweet potato chunks, apple slices, and shallot pieces in the baking dish and then spread them out evenly across the bottom.

  • Use the remaining cannabis-infused olive oil to drizzle over top of the fruit and vegetables, and then season this layer with a pinch of salt and pepper to taste.

  • Place the chicken thighs evenly spread out on top of the fruit and veggie layer.

  • Grab the bacon bits and carefully sprinkle them over top of everything, ensuring that none stick together so that they cook evenly.

  • Place the dish in the oven and then roast the one-pan chicken dinner for 35 minutes, or until the chicken and vegetables reach a nice golden-brown color.

  • Since everything is cooked together, there is no need to break out the big fancy plates, as the mixture can easily be scooped into bowls for a simple and yet elegant serving option, but no matter you plate it, this dish will always test the best when it’s fresh, so be sure to prepare it when you’re hungry and ready for a feast.

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