This meal has fall written all over it with it’s seasonal veggies and the fact that it’s just total good for the soul comfort food perfect for a cool breezy fall day.
INGREDIENTS:
Bone-in, skin-on chicken thighs
Olive oil
Fresh herbs – rosemary, thyme, sage
Red wine vinegar
Garlic
Brussels sprouts
Sweet potato
Fuji apples (or other sweet baking apples)
Bacon (optional)
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 450 degrees.
Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size resealable bag. Add chicken and season with salt and pepper then rub mixture over chicken.
Let rest while you prep remaining ingredients.
Add sweet potatoes, apples, Brussels sprouts, and shallots to a rimmed 18 by 13-inch baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper then toss to coat. Spread into an even layer.
Top with chicken pieces and sprinkle bacon over veggie/apple mixture. Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.
Recipe source
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