Chicken and Autumn Veggie Bake 

serves 4

4 boneless, skinless chicken breasts

4 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 ½ tablespoons fresh thyme

1 ½ tablespoons fresh sage

1 ½ tablespoons fresh rosemary

salt and pepper to taste

1 large sweet potato, peeled and cubed

1 pound Brussels sprouts, sliced into halves

2 medium apples, cubed

1 red onion, cubed

2 slices bacon, cut into pieces

Preheat oven to 450°F.

Add 2 tablespoons olive oil, red wine vinegar, and 1 tablespoon each of thyme, sage, and rosemary into a large Ziploc bag. Salt and pepper chicken, then add to bag to marinate while you are prepping the veggies (or up to 3 hours).

Roast the vegetables by placing the sweet potato, Brussels sprouts, apples, onion, and bacon on a sheet pan. Drizzle with remaining 2 tablespoons olive oil then toss to evenly coat, add the remaining ½ teaspoon of the herbs, and season with salt and pepper to taste.

Roast veggies in preheated oven for 10-12 minutes until they are beginning to brown, stir them, then add the chicken on top of the vegetables (discard marinade). 

Roast the chicken and veggies for 12-15 more minutes, or until veggies are browned and chicken is cooked through.