Yield: 4
Cathy Erway
Cookbook Author
00:20
Prep
00:30
Cook
00:50
Total Time
Ingredients & Directions
Directions
Internet Chicken With Apples, Bacon, and Brussel Sprouts
4 tablespoons
Extra-virgin olive oil
2 tablespoons
Red wine vinegar
2 tablespoons
Pomegranate molasses
2 cloves
Garlic, minced
1 tablespoon
Fresh rosemary, minced
1 tablespoon
Fresh thyme, minced
4
Bone-in, skin-on chicken thighs
Salt and black pepper
1
Large sweet potato, peeled and coarsely chopped into 3/4-inch pieces
8 - 10
Brussels sprouts, halved
2
Fuji apples, cored and sliced into half-moons about 3/4 inch thick medium
6 - 8 slices
Smoked bacon, chopped crosswise into 1 inch wide pieces
- Preheat the oven to 450°F.
- In a large bowl, combine 2 tablespoons of the olive oil, the vinegar, pomegranate molasses, garlic, rosemary, and thyme.
- Add the chicken and season with salt and pepper.
- Massage the chicken with your hands (both of them!), working to distribute the herbs and seasoning evenly over the chicken.
- Set aside to rest at room temperature while you prepare the rest of the ingredients.
- Place the sweet potato, brussels sprouts, and apples on a sheet pan.
- Drizzle with the remaining 2 tablespoons olive oil, then toss to evenly coat and season with salt and pepper.
- Spread in an even layer, turning the brussels sprouts cut-side down to get as much contact with the pan as possible.
- Place the chicken thighs over the vegetable-apple mix.
- Scatter the chopped bacon over everything.
- Roast for about 30 minutes, until the chicken is well browned on top and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Internet Chicken With Apples, Bacon and Brussel Sprouts
Cathy Erway
Cookbook Author
Yield: 4
00:20
Prep
00:30
Cook
00:50 Total Time
Ingredients
Directions
Internet Chicken With Apples, Bacon, and Brussel Sprouts
4 tablespoons
Extra-virgin olive oil
2 tablespoons
Red wine vinegar
2 tablespoons
Pomegranate molasses
2 cloves
Garlic, minced
1 tablespoon
Fresh rosemary, minced
1 tablespoon
Fresh thyme, minced
4
Bone-in, skin-on chicken thighs
Salt and black pepper
1
Large sweet potato, peeled and coarsely chopped into 3/4-inch pieces
8 - 10
Brussels sprouts, halved
2
Fuji apples, cored and sliced into half-moons about 3/4 inch thick medium
6 - 8 slices
Smoked bacon, chopped crosswise into 1 inch wide pieces
- Preheat the oven to 450°F.
- In a large bowl, combine 2 tablespoons of the olive oil, the vinegar, pomegranate molasses, garlic, rosemary, and thyme.
- Add the chicken and season with salt and pepper.
- Massage the chicken with your hands (both of them!), working to distribute the herbs and seasoning evenly over the chicken.
- Set aside to rest at room temperature while you prepare the rest of the ingredients.
- Place the sweet potato, brussels sprouts, and apples on a sheet pan.
- Drizzle with the remaining 2 tablespoons olive oil, then toss to evenly coat and season with salt and pepper.
- Spread in an even layer, turning the brussels sprouts cut-side down to get as much contact with the pan as possible.
- Place the chicken thighs over the vegetable-apple mix.
- Scatter the chopped bacon over everything.
- Roast for about 30 minutes, until the chicken is well browned on top and a kitchen thermometer inserted into the thickest part of a thigh registers 160°F.
