Ingredients
- 6-7 oz organic chicken thighs bone-in
- 4 tbsp Organic Coconut Oil
- 1 1/2 tbsp red wine vinegar
- 3 cloves red wine vinegar minced
- 1 tbsp fresh thyme, sage and rosemary each minced, plus more for serving
- Himalayan Crystal Salt and freshly ground black pepper
- 1 large sweet potato (peeled if desired), chopped into 3/4-inch cubes
- 1 lb Brussels sprouts sliced into halves
- 2 organic apples cored and sliced into half moons about 3/4-inch thick
- 2 shallot bulbs peeled and sliced about 1/4-inch thick
- 4 slices smoked bacon chopped into 1-inch pieces
Servings:
Instructions
- Preheat oven to 450 degrees.
- Pour 2 Tbsp coconut oil, red wine vinegar, garlic and herbs into a resealable 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 coconut oil then toss to evenly coat and season with salt and pepper to taste.
- Spread into an even layer then set chicken over veggie/fruit mixture.
- Sprinkle bacon (separate any pieces that stick together) evenly over veggie/fruit mixture.
- Roast 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.
