- Heat oven to 450°F.
- Pour 2 tablespoons olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.
- Season chicken with salt and pepper and add to resealable bag.
- Seal bag and massage mixture over chicken while working to evenly distribute herbs; set aside.
- Place sweet potato, Brussels sprouts, apples and shallots on a rimmed baking sheet.
- Drizzle with remaining olive oil, then toss to evenly coat, season with salt and pepper to taste.
- Spread into an even layer.
- Set chicken thighs over vegetable-apple layer.
- Separate any pieces of bacon that may be stuck together then sprinkle bacon over chicken.
- Roast chicken and vegetables until golden brown, about 30-35 minutes (chicken juices should run clear when cut with a knife).
- Garnish with parsley.
Serves 6
Approximate Nutrient Analysis per serving (not including salt to taste):
470 calories, 25 g fat, 6 g saturated fat, 110 mg cholesterol, 300 mg sodium, 37 g carbohydrate, 7 g fiber, 16 g sugar, 26 g protein
