4 bone in, skin on chicken thighs

1 large sweet potato, peeled and chopped into 2 inch cubes

10 – 12 Brussels sprout, trimmed and cut in half

1 apple ( of your choice), cored and chopped into 2 inch cubes

3 slices of bacon, chopped into 2 inch pieces

1 small onion, cubed

1 jalapeno pepper diced

1 teaspoon cayenne pepper

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon lemon pepper

1/4 teaspoon Lawry’s seasoning salt

1/4 cup chicken stock

juice of 1/2 lemon

1 teaspoon cooking oil

1 teaspoon good olive oil


Trim any fat off the chicken thighs. Season with  1/2 tsp. salt,1/2 tsp. black pepper and 1/2 tsp. cayenne pepper. Set aside to marinate.

Add all the chopped vegetables and onions to a small bowl. Season with remaining salt, pepper, olive oil, lemon pepper and Lawry’s seasoning. Mix.

Preheat the Oven to 375 degrees.

Heat a heavy skillet on the stove on high heat with the cooking oil. Sear the chicken thighs skin side down until it is crispy and brown.

Turn over and brown on the other side, about 3-4 minutes. Remove to a plate.

Add the seasoned chopped vegetables and bacon to the skillet. Let it sit for about 3-4 minutes before turning it so that it browns up as well. Mix and add in the chicken stock.

Place the chicken thighs on top of the vegetables and place in the oven for 20 minutes.

Remove and squeeze the lemon juice over it. Serve hot!




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