- Serves: 6 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- 1 package Oliver’s Marinated Selections Rocky Bone-in Chicken Thighs
- 24 tiny baby potatoes
- 2 medium sweet potatoes
- 2 medium shallots
- 1 medium zucchini
- 1 medium Honeycrisp apple, cut in ¾ inch slices
- 3 tablespoons olive oil
- 1 tablespoon each fresh thyme and rosemary or 1 teaspoon each dried
- 4 slices thick-cut bacon
- sea salt and pepper to taste
Preheat oven to 425°F.
Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
Chop vegetables so they are of uniform sizes. Leave apple unpeeled, remove the core and slice into ¾ inch chunks. If they are thinner, they cook too quickly and become too soft.
Transfer vegetables to a bowl. Toss with olive oil and herbs and sprinkle with salt and pepper. Arrange vegetables on sheet pan.
Chop bacon into 1-inch pieces and arrange randomly on the vegetables.
Place chicken thighs on top of the vegetables. Bake at 425°F for 35 to 40 minutes or until chicken registers at least 165°F on a meat thermometer. Garnish with fresh herbs and serve.