4T red wine vinegar
3 cloves garlic
1T Fresh thyme
1T Fresh sage
1T fresh rosemary
Salt & Pepper to taste
1 large sweet potato, cut into ¾” cubes
1lb brussels sprouts, halved
2 Fuji (or similar) apples, cored and sliced into ¾” half moons
4 slices bacon cut into 1” pieces
2 Shallots
1. Marinate chicken in a container or ziploc with olive oil, red wine vinegar, garlic, herbs, salt and pepper. Same day is fine, minimum of an hour or two in advance.
2. Preheat oven to 450F
3. Toss shallots, sweet potato, brussels, and apples in olive oil, salt & pepper to taste. Spread in casserole dish in even layer.
4. Place the chicken thighs on top of the veggie/apple layer, then add bacon on top of the chicken spread evenly.
5. Roast for 30 to 35 minutes until chicken/vegetables are a nice golden brown and chicken registers ~165 at the thickest point.
Recipe contributor: Lonnie Shea
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