Autumn Chicken

Autumn Chicken
*This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*
Makes: 4 servings
Each serving contains: 1 protein, 2 carbs, 1 veg, 1 fat

Ingredients:

• 4 (6-7 oz.) bone-in, skin on chicken thighs
• 4 Tbsp olive oil, divided
• 1 ½ Tbsp red wine vinegar
• 4 cloves garlic, minced
• 1 Tbsp each minced fresh thyme, sage & rosemary
• Sea salt & black pepper
• 2 cups sweet potato, peeled & chopped into cubes
• 2 cups brussels sprouts, sliced into halves
• 2 cups apple, cored & sliced
• 2 cups onion, diced
• 3 slices uncured bacon, chopped into 1-inch thick pieces

Directions:

1. Preheat oven to 450 °F. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
2. Add chicken, season with salt and pepper. Seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
3. Place sweet potato, brussel sprouts, apples and shallot on a large rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil. Toss evenly to coat and season with salt and pepper.
4. Spread into an even layer then set chicken over veggie/fruit mixture. Sprinkle bacon evenly over veggie/fruit mixture.
5. Roast in preheated oven until chicken and veggies are golden brown, about 30 minutes (chicken should register 165° in center).
6. Note: Broil during last few minutes for a more golden skin on chicken if desired.
7. Separate into 4 equal servings and serve immediately. Enjoy!