One Dish Autumn Chicken
Ingredients:
- 5 or 6 boneless skinless chicken thighs
- 4 Tbsp olive oil, divided
- 2 Tbsp red wine vinegar
- 4 cloves garlic, minced
- 2 Tbsp (divided) each minced fresh thyme, sage and rosemary, plus more for serving
- Salt and freshly ground black pepper
- 1 large sweet potato, peeled, chopped into 1/2-inch cubes
- 1 lb Brussels sprouts, sliced into halves
- 2 fuji apples, cored and diced into 1/2-inch cubes (or smaller)
- 2 shallot bulbs, peeled and sliced about 1/4-inch thick
- 4 slices bacon, chopped into 1-inch pieces
- 1/2 lemon
Directions:
- Preheat oven to 450 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and 1 Tbsp of each herb 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 in a large bowl and pour on remaining 2 Tbsp olive oil, season with salt and pepper to taste, add 1 Tbsp of each herb, then toss to coat evenly.
- Pour veggie/fruit mix into a large casserole dish.
- Set chicken over veggie/fruit mixture. Sprinkle bacon (separate any pieces that stick together) evenly over entire dish.
- Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden skin on chicken if desired.
- When the chicken is out of the oven squeeze the lemon over everthing.
- Sprinkle with more herbs and serve immediately.
recipe inspired by: Cooking Classy
