This recipe is packed with seasonal vegetables and fall flavors—it provides protein, fiber, and other nutrients. It is a perfectly balanced meal for a busy weeknight.
Yield
5 Servings
Ingredients
5 bone-in chicken thighs
4 Tbsp olive oil (divided)
1 1/2 Tbsp vinegar
3 clv Garlic, minced
1 Tbsp mixed herbs ((thyme, rosemary))
1 sweet potato (chopped)
3 C Brussels sprouts (halved)
2 apples (cored and sliced)
2 shallots (or 1 onion, chopped)
2 bacon slices (chopped)
1 Tbsp parsley
salt and pepper to taste
Instructions
- Preheat oven to 450oF.
- Insert chicken into a resealable bag or large bowl and combine 2 tbsp olive oil, vinegar, garlic, and other herbs. Massage into the chicken and set aside.
- Place all chopped vegetables and apples onto a baking sheet and drizzle with the rest of the olive oil, then use salt and pepper to taste.
- Set chicken over vegetables and sprinkle over the chopped bacon if using.
- Place in oven and cook for about 30-35 minutes or until golden brown.
- Garnish with parsley and serve!
Notes
- Customize this recipe to use whatever seasonal vegetables are on hand.
- Chicken breast can be substituted for chicken thighs; cooking time will decrease.
- To reduce the sodium, bacon can be omitted.
Nutrition Info per serving: Calories 417, Saturated Fat 5g, Sodium 479mg, Total Sugars 10g, Fiber 5g, Protein 33g
Source
Recipe adapted from and photo courtesy of Cooking Classy.