If you want even more crispiness on your chicken skin, you can do a quick pan sear before you roast it. Of course that means one more pan to wash. Also, there is no need to pre-cook your bacon, as it will cook right along with everything else on the baking sheet.

If you don’t like sweet potatoes, you could substitute butternut squash or Yukon Gold potatoes, as long as you cut them up small so that they would get fully cooked in the time allotted. Likewise, if you just can’t eat Brussels sprouts, you could substitute parsnips, another great fall veggie.

 

INGREDIENTS

4-5 (6-7 oz. each) bone-in, skin-on chicken thighs

4 Tbsp. olive oil, divided

1½ Tbsp. red wine vinegar

3 cloves garlic, minced

1 Tbsp. each minced fresh thyme, sage and rosemary, plus more for serving

Salt and freshly ground black pepper

1 large sweet potato (peeled if desired), chopped into ¾-inch cubes

1 lb. Brussels sprouts, sliced into halves

2 Fuji apples, cored and sliced into half-moons about ¾-inch thick

2 shallot bulbs, peeled and sliced about ¼-inch thick

4 slices hickory smoked bacon, chopped into 1-inch pieces (add raw to pan with other ingredients)

 

INSTRUCTIONS

Preheat oven to 450 degree F. Pour 2 Tbsp. olive oil, red wine vinegar, garlic and herbs into a gallon size re-sealable 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 a large 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 then remove chicken from marinade (discard marinade) and set chicken on top of (uncovered) 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. Sprinkle with more herbs and serve immediately.

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Quick Tip:  If all you have is boneless chicken, you can use that, but be aware that it will cook more quickly than bone-in chicken, so keep a close eye on it. If you are using chicken breasts, you might want to pound the, out to a uniform thickness so they will cook evenly.

Recipe and image courtesy of Jaclyn at Cooking Classy