Servings |
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Ingredients
- 5 bone-in 6 ounce skin on chicken thighs
- 4 tbsp olive oil divided
- 1 1/2 tbsp red wine vinegar
- 3 (1 Tbsp) garlic cloves minced
- 1 Tbsp each fresh thyme, sage and rosemary minced
- Salt and freshly ground black pepper
- 1 16 ounce sweet potato chopped into 3/4-inch cubes, unpeeled
- 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)
Ingredients
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Instructions
- 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 and serve.
Recipe Notes
Cooking classy
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