Sheet Pan Chicken and Roasted Harvest Vegetables

• Meat

  • 4 slices Bacon, thick cut
  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 1 Baby potatoes
  • 2 Garlic cloves
  • 1 Shallots
  • 1 Sweet potatoes
  • 1 tsp Thyme, dried
  • 1 Thyme and rosemary, fresh or dried
  • 1 Vegetables
  • 1 Zucchini

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Red pepper flakes, dried
  • 2 Sea salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Other

  • Honeycrisp (or other sweet apple, cut in ¾ inch slices

Found on flavourandsavour.com

Description

Directions

• Whisk marinade ingredients together. Pat chicken dry and place in a Ziplock bag. Pour marinade over all, close bag tightly and massage the marinade into all the chicken pieces. Set aside.
• Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
• Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into 3/4 inch chunks. If they are thinner, they cook too quickly and become too soft.
• Arrange vegetables on sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
• Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
• Place chicken pieces on top of the vegetables and drizzle with remaining marinade.
• Bake at 425°F for 30 minutes or until chicken registers at least 165°F on a meat thermometer.
• Garnish with fresh herbs and serve.