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One Pan Roasted Autumn Chicken Dinner

Healthy, wholesome food with minimal effort- this is the way dinner should be. The autumn season is known for its delicious veggies and hearty flavors. But not all of us have time to make a complex, detailed recipe from the cover of a cooking magazine. This roasted chicken dinner is marinaded with SR® Organic MCT Oil and perfect for weekly meal prep or a big family dinner. The best part about this recipe is that it only requires a single sheet pan. That means minimal clean up and plenty of room to fit all of the ingredients you need for a full and complete meal.


Serves 4

4 cups Sweet potato, diced

1 lb Brussel Sprouts, halved

1 Shallot, thinly sliced

5 Chicken Thighs, bone in & skin on

5 slices of Bacon, diced into 1/2 inch pieces

Salt & Pepper to taste

For the marinade:

1/4 c SR® Organic MCT Oil

3 cloves Garlic, finely chopped

1 tbsp Sage, finely chopped

1 tbsp Rosemary, finely chopped

1 tbsp Thyme, finely chopped

1 tsp Salt


  1. Preheat oven to 450 F
  2. Prepare the marinade. Combine all ingredients in a small bowl or jar and mix together thoroughly. Top with salt and pepper.
  3. On a 13x18 sheet pan, add sweet potato, brussel sprouts, shallots, chicken thighs and bacon. Spread out evenly on the pan.
  4. Drizzle marinade over all of the ingredients and toss to coat evenly.
  5. Roast in the oven for 35 minutes and broil for an additional 10 minutes to help brown and crisp the chicken skin. Chicken is fully cooked at 165 F.
  6. Remove from the oven, plate and enjoy!





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