Ingredients
2
2 servings
- •4 tablespoons olive oil, divided
- •3 cloves garlic, minced
- •1 tablespoon fresh thyme, finely chopped
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh sage, finely chopped
- •4 boneless, skinless chicken thighs
- •½ teaspoon salt
- •½ teaspoon pepper
- •1 sweet potato, cubed
- •1 lb brussels sprouts, trimmed and halved
- •½ red onion, chopped
- •4 slices bacon, chopped
- •salt, to taste
- •pepper, to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.
- Place the chicken thighs on top and season with salt and pepper.
- Close the bag and massage to coat the chicken evenly. Refrigerate.
- On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.
- Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.
- Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.
- Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 695
- Carbohydrate: 47g
- Fat: 40g
- Fiber: 10g
- Protein: 43g
- Sugar: 14g
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