Step 1

Preheat oven to 450 degrees.

Step 2

Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag.

Step 3

Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.

Step 4

Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet.

Step 5

Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.

Step 6

Set chicken thighs over veggie/apple layer.

Step 7

Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture.

Step 8

Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.

Step 9

Garnish with parsley if desired and serve warm.