Autumn Chicken

5-6 Bone In, Skin On Chicken Thighs

3 Fresh Sweet Potatoes

2 Large Honeycrisp Apples

1lb Brocolli

4 tablespoons Olive Oil- Divided.

1½ tablespoons Apple Cider Vinegar.

1 tablespoon Minced Garlic.

3 tablespoons Poultry Herbs OR 1 Tbsp each minced fresh thyme, sage and rosemary.

6 slices bacon, chopped into 1-inch pieces.

Salt & Pepper to taste.

Preheat oven to 450 degrees.
Pour 2 Tbsp Olive Oil, Apple Cider Vinegar, Minced Garlic, Poultry Herbs and Salt and Pepper to taste into a gallon size resealable bag.
Add chicken, then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.
Peel and dice sweet potatoes into 1 inch chunks and slice apples into large wedges.
Place sweet potatoes, Broccoli and apples in large bowl, drizzle with remaining 2 Tbsp Olive Oil then toss to evenly coat.
Place vegetables and apples on an large rimmed baking sheet.
Set chicken thighs over veggie and apple layer.
Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.
Roast in preheated oven until chicken and veggies are golden brown, about 35 minutes (chicken should reach 165 in center). Broil for an additional 5 minutes for a more golden brown crispy skin on chicken if desired.