Step 1

Preheat oven to 400°F (200°C).

Step 2

In a plastic zip-top bag add 2 tablespoons of olive oil, garlic, thyme, rosemary, and sage.

Step 3

Place the chicken thighs on top and season with salt and pepper.

Step 4

Close the bag and massage to coat the chicken evenly. Refrigerate.

Step 5

On a sheet pan, place the chopped sweet potato, Brussels sprouts and red onion.

Step 6

Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.

Step 7

Place the chicken thighs on top of the vegetables and sprinkle with chopped bacon.

Step 8

Bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Step 9

Enjoy!