Ingredients

The following ingredients have 4 Servings
  • 5 (6 - 7 oz) bone-in, skin on chicken thighs
  • 4 Tbsp olive oil, ( divided)
  • 1 1/2 Tbsp red wine vinegar
  • 3 cloves garlic, (minced (1 Tbsp))
  • 1 Tbsp each minced fresh thyme, sage and rosemary
  • Salt and freshly ground black pepper
  • 1 large sweet potato (about 16 oz) ((I leave unpeeled), chopped into 3/4-inch cubes)
  • 1 lb Brussels sprouts, (sliced into halves)
  • 2 medium fuji apples, (cored and sliced into half moons about 3/4-inch thick)
  • 2 shallot bulbs, (peeled and sliced about 1/4-inch thick)
  • 4 slices hickory smoked bacon, (chopped into 1-inch pieces)
  • 2 Tbsp chopped parsley, (for garnish (optional))

Instruction

  • Preheat oven to 450 degrees. 
  • Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. 
  • Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
  • Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. 
  • Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.
  • Set chicken thighs over veggie/apple layer.
  • Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. 
  • Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.
  • Garnish with parsley if desired and serve warm.