Ingredients
35ozbone in skin on chicken thighs
4tbspolive oil,divided
1½tbspred wine vinegar
3clovesgarlic,(1 tbsp), minced
1tbspfresh thyme,each minced, sage and rosemary
salt and freshly ground black pepper
16ozsweet potato,(1 large), chopped into ¾ inch cubes
1lbBrussels sprouts,sliced into halves
2medium Fuji apples,cored and sliced into half moons about ¾ inch thick
2shallot bulbs,peeled and sliced about ¼ inch thick
4hickory bacon,slices, smoked, chopped into 1 inch pieces
2tbspparsley,chopped, for garnish, optional
Preparation
Preheat oven to 450 degrees F.
Pour 2 tablespoons of 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 18×13-inch rimmed baking sheet.
Drizzle with the remaining 2 tablespoons of 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 for about 30 to 35 minutes in the preheated oven until chicken and veggies are golden brown. (Chicken should register 165 degrees F in the center).
Broil during the last few minutes for a more golden brown crispy skin on chicken if desired.
Garnish with parsley if desired and serve warm.
