This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
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
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
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.
