~ 4-5 bone in and skin on chicken thighs
~ 4 T olive oil divided
~ 1 1/2 T red wine vinegar
~ 3 cloves minced garlic
~ 1 T each minced fresh thyme, sage, and rosemary, plus more for serving
~ 1 large sweet potato chopped into 3/4 inch cubes
~ 1 lb. Brussels sprouts, cut in half
~ 2 Fuji apples slices into half moons about 3/4 inch thick
~ 2 shallot bulbs sliced into 1/4 inch thickness
~ 4 slices bacon, chopped into 1-inch pieces
Preheat oven to 450 degrees. Pour 2 T olive oil, red wine vinegar, garlic and herbs into a gallon ziplock bag, add chicken and mix to coat the pieces of chicken. Set aside while chopping the veggies.
Place sweet potato, Brussels sprouts, Apple and shallots on a large rimmed baking sheet. Drizzle with remaining 2 T olive oil then toss to coat, season with salt and pepper to taste. Spread into a single layer and place chicken on top. Sprinkle bacon evenly over the top. Roast in oven until golden brown, about 30 min. (Chicken should register 165 in the center). Broil during last few minutes for a more golden skin if desired. Sprinkle with more herbs and serve.


Dana Lowe
Certified Fascial Stretch Therapist
ACE Certified Personal Trainer
509.663.4965 (Wenatchee)


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