Sheet Pan Chicken with Apples, Bacon, and Brussels Sprouts

By Leite's Culinaria

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons pomegranate molasses
2 garlic cloves (minced)
1 tablespoon fresh rosemary (minced)
1 tablespoon fresh thyme (minced)
4 (24 oz) bone-in skin-on chicken thighs
Salt and freshly ground black pepper
1 large (12 1/2 oz) sweet potato (peeled and coarsely chopped into 34-inch (18-mm) pieces)
8 to 10 (9 oz) Brussels sprouts (halved)
2 medium (12 oz) Fuji apples
6 to 8 slices smoked bacon (chopped crosswise into 1-inch- wide (25-mm) pieces)

Prep Time30mins
Cook Time30mins
Servings4

Instructions

Preheat the oven to 450°F (232°C).

In a large bowl, combine 2 tablespoons of olive oil, 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.

On a rimmed baking sheet, arrange the sweet potato, Brussels sprouts, and apples. 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 baking sheet as possible.

Arrange the chicken thighs over the vegetable-apple mix. Scatter the chopped bacon over everything. Roast until the chicken is well browned on top and has reached an internal temperature of 160°F (70°C) at the thickest part of the thigh, about 30 minutes. Devour.