One Pan Harvest Chicken Dinner

One Pan Harvest Chicken Dinner Chicken 1 1/2 pounds chicken thighs (I used bone-in, but you can use boneless, skinless if you want) 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1/2 teaspoon pumpkin pie spice 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Veggies 1 pound brussels sprouts, trimmed and cut in half 1 large onion, cut into bite size slices 2 sweet potatoes, peeled and cut into 1 inch cubes 6-8 baby potatoes, washed and cut in half or quarters 2 apples, peeled and sliced into 1 inch cubes 2 tablespoons extra virgin olive oil 2 teaspoons salt 1 teaspoon pepper 1 teaspoon garlic powder 1/2 - 1 teaspoon pumpkin pie spice 1-2 teaspoons fresh thyme, roughy chopped (or whatever herb you prefer) 1-2 teaspoons fresh rosemary, roughly chopped (or whatever herb you prefer) 4 sprigs of fresh thyme or rosemary Preheat oven to 425 Line a rimmed baking sheet with foil, set aside Lay chicken out on a flat surface In a small bowl combine salt, pepper, garlic powder and pumpkin pie spice Sprinkle seasoning on both sides of chicken Place chicken into a large zip lock bag Pour olive oil and balsamic vinegar into bag and massage chicken to coat them evenly Set aside and let marinade as you prepare the veggies Prepare veggies as directed above and place in a single layer onto the prepared pan Drizzle olive oil over veggies Evenly sprinkle salt, pepper, garlic powder and pumpkin pie spice over veggies Toss to coat veggies Remove chicken from zip lock bag and place on top of the veggies Sprinkle chopped herbs over chicken and veggies Place sprigs of herb on top of each chicken thigh Place into oven and roast for 20 minutes Gently toss veggies and return to oven and continue cooking until veggies are browned, potatoes are fork tender and chicken is 165 degrees, another 10-15 minutes Serve immediately