Winter Veggie Chicken Bake

Here's what you'll need:

• 4 slices of bacon, chopped
• 1 medium white onion, chopped
• 2 cloves of garlic, minced
• 4 bone-in chicken thighs
• 1 medium sweet potato, diced
• 1/2 pound of Brussels sprouts, halved
• 1 apple, cored and chopped
• 1/2 cup of toasted pecans, chopped
• Salt and pepper
• A generous pinch of cayenne

Instructions:

1. Preheat the oven to 375 degrees and spray a casserole dish lightly with cooking spray.
2. Cook the bacon in a large skillet over medium-high heat until the fat releases.
3. Add the onion to the pan and continue to cook until the onion is soft and the bacon is starting to crisp.
4. While the bacon and onions are cooking add the sweet potato, Brussels, apple, and pecans to a casserole dish. Season with salt, pepper and cayenne.
5. When the bacon and onions are finished cooking, add them to the casserole dish and mix everything together.
6. Do not remove the bacon fat from the pan. Add the chicken skin side up and cook for 5 minutes. While cooking, sprinkle the chicken skin with salt and pepper.
7. After 5 mins, flip the chicken over and cook until the skin is brown and crispy.
8. Place the chicken on top of the veggies and roast in the oven for 25-30 minutes.

Simple ingredients and recipe! Found this on The Endless Meal, and made a few small adjustments. Healthy and super delicious!