Start with 4 chicken quarters (or 7-8 thighs/legs). Put them in a large ziplock bag with 4 T. olive oil, 2 tablespoons each sage, rosemary, and thyme. Mince 6 cloves of garlic and throw that in there too. Rub the oil around so the herbs get spread evenly on the chicken. Let it marinate while you prepare the vegetables.
Spread the sweet potatoes on a large rimmed baking sheet.
Drizzle with the remaining olive oil, mix to coat the vegetables, then salt and pepper.
Place the herb chicken over top of the vegetables.
And then spread the bacon over top of the bacon and vegetables.
Bake uncovered in 450 degree oven, for 35 minutes or until chicken is cooked through to 165 degrees.
And the finished product! It is so easy, and so delicious. The vegetables, and apples, combined with a bite of chicken and the saltiness of the bacon - oh my goodness.
And for the record, it is even better as leftovers. Seriously. Go make you some.
Here's the quick - read only version.
4 chicken quarters (or 7-8 thighs/legs)
8 tablespoons olive oil, divided
2 tablespoons each, thyme, rosemary, and sage
6 cloves garlic
2 large sweet potatoes, cut into bite sized cubes
1 lb. brussel sprouts, cut in halves or quarters
2 fuji apples, chopped
8 pieces of bacon, chopped
Marinate chicken in a large ziploc bag with 4 tablespoons oil, herbs, and garlic. Spread the oil around to evenly cover chicken with herbs.
Place vegetables and apples on large rimmed baking sheet. Toss with remaining oil, stir to coat, then salt and pepper to season.
Remove chicken from the bag and place on top of the vegetables.
Top with bacon.
Bake at 450 for about 35 minutes or until chicken is cooked to 165 degrees. You also have the option of broiling it for the last few minutes if you want some extra color on the chicken.
Inspired by recipe found here.