Sheet Pan Chicken with Brussels Sprouts-Apples and Bacon




Ingredients
Balsamic Marinade:
  • 2 tbsp olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 tsp sea salt
  • 1 tsp paprika
  • 1/4 tsp crushed red pepper flakes
  • 2 large cloves garlic (crushed)
  • 1/2 lemon (squeezed)
  • 4 sprigs of fresh thyme (stripped from the stem)

For the pan:
  • 1.5 lb thick chicken breasts (boneless and skinless)
  • 1 lb brussels sprouts (halved and quartered)
  • 1 Granny Smith apple (peeled, cored and THICKLY sliced)
  • 2 tbsp olive oil for the veggies
  • two sprigs of fresh thyme (stripped from the stem)
  • 5 bacon strips (chopped)

Instructions
  • Preheat oven at 375 F.
  • BALSAMIC MARINADE: You will need a medium bowl or container to prepare the balsamic sauce. Blend balsamic vinegar, olive oil, sea salt, paprika, garlic, crushed, 4 sprigs of fresh thyme, stripped from the stem and juice of ½ fresh lemon. Blend with a whisk until all the ingredients are well incorporated. Place into a bowl or container.
  • CHICKEN: Quarter your THICK chicken breasts by cutting each breast into 4 pieces and place them into a bowl or container with marinade. Set aside and marinade for at least 5 minutes.
  • Halve or quarter Brussels sprouts (I quartered bigger ones and halved smaller ones). Peel and core an apple and cut it up THICKLY. Apple slices will cook much faster than other elements of this dish and you want them to be sizable to get a good texture. 
  • Add Brussels Sprouts and apples to the 11x17 baking sheet, drizzle with olive oil and sprinkle with thyme.
  • Add chicken in between the veggies. Brush any remaining marinade over sprouts and apples. 
  • Add chopped bacon to the baking sheet.
  • Bake everything for 25-30 minutes (depending on thickness of chicken), or until chicken is cooked through.
  • Optional: Broil on high for 2 to 5 extra minutes to get everything extra crispy.


This Recipe adapted from this -->> SITE

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