1tbspfresh thyme, sage and rosemaryeach minced, plus more for serving
Himalayan Crystal Salt and freshly ground black pepper
1largesweet potato(peeled if desired), chopped into 3/4-inch cubes
1lbBrussels sproutssliced into halves
2organic applescored and sliced into half moons about 3/4-inch thick
2shallot bulbspeeled and sliced about 1/4-inch thick
4slices smoked bacon chopped into 1-inch pieces
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.