An easy everyday recipe for fall.
Serves 4, Prep Time: 20 minutes, Total Time: 40 minutes.
5 Bone-In Chicken Thighs
4 Tbsp. Olive Oil
2 Tbsp. Red Wine Vinegar
1 ½ Tbsp. Garlic Cloves
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Sage
1 Tbsp. Rosemary
Salt & Pepper to taste
1 (16-ounce) Sweet Potato
1 lb. Brussel Sprouts
2 Medium Fuji Apples
2 Shallot Bulbs
4 Slices Hickory Smoked Bacon
2 Tbsp. Chopped Parsley
Preheat oven to 450ºF.
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 distribute herbs evenly. 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, and season with salt and pepper to taste. Spread into an even layer.
Set chicken thighs over the veggie/apple layer.
Separate any pieces of bacon that may be stuck together, then sprinkle bacon over the veggie apple mixture.
Roast in a preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in the center). Broil for a more golden brown crispy skin on the chicken during the last few minutes if desired.
Garnish with parsley and serve.