Autumn Chicken
Gluten Free: undefined
2-1-2-1 Meals: undefined
MAKES: serving
Ingredients
1 Tbsp olive oil
1-1/2 Tbsp red wine vinegar
4 garlic cloves, minced
1 Tbsp fresh thyme, minced
1 Tbsp fresh sage, minced
1 Tbsp fresh rosemary, minced
4 6-oz chicken thighs
Sea salt and pepper to taste
1 cup sweet potato, peeled and chopped into cubes
5 cups Brussels sprouts, sliced into halves
1 cup apple, cored and sliced
2 cups onion, diced
1 cup carrot, diced
2 slices uncured bacon, chopped into 1-inch thick pieces
Directions
Preheat oven to 450°F. In a gallon-sized resealable bag, combine 1 tsp oil, red wine vinegar, garlic, and herbs.
Add chicken. Season with salt and pepper. Seal bag and massage mixture over chicken to evenly distribute herbs. Set aside.
Place potato, Brussels sprouts, apples, onion, and carrots on a large, rimmed baking sheet. Drizzle with remaining oil. Toss to coat evenly. Season with salt and pepper.
Spread into an even layer on baking sheet. Top with chicken then sprinkle bacon evenly over everything.
Roast for about 30 minutes or until chicken is golden-brown and the juices run clear. Broil during the last few minutes for a more golden skin (optional).
Serve each thigh with one-fourth of the vegetables.