Roasted Chicken and Vegetables

Step 1

Put the soy sauce, orange marmalade, lemon juice, ginger, black pepper, and salt into a resealable plastic bag and mix. Add the 4 chicken thighs, seal the bag, and move the chicken around to coat. Place into refrigerator to marinate for a minimum of two hours. Turn bag over after first hour, if possible.

Step 2

Put the 8 slices of bacon onto a rimmed baking sheet. Place a rack in the middle of the oven and put the bacon in. Turn the oven on to 400°F. and cook for about 22 minutes or until bacon is done to your liking. *SEE RECIPE NOTE!* (Do not clean the pan - you'll use it to cook the chicken and vegetables.) Place the bacon onto a plate lined with a paper towel and pour the grease into a large bowl.

Step 3

Preheat oven to 425°F.

Step 4

In the large bowl with the bacon grease, add the olive oil, thyme, salt, and pepper, and mix. Add the butternut squash cubes, halved Brussels sprouts, and cut red onion. Toss to coat.

Step 5

Spray the rimmed baking sheet with cooking spray and place the 4 chicken thighs on it. Surround the chicken with the vegetables.

Step 6

Put the chicken and vegetables into the oven and bake for about 30 minutes or so. Chicken will be cooked when internal temperature reads 165° on a thermometer.

Step 7

While chicken and veggies are in the oven, cook the O Organics Organic Rice & Vegetables according to package directions.

Step 8

Evenly sprinkle bacon over the sheet pan. Add about a tablespoon of pomegranate arils to each dish and serve with O Organics Organic Rice & Vegetables.