Rosemary and Chicken on a Sheetpan

Serves 4
Ingredients

• 1.5 lbs chicken breast
• 1/4 cup good quality balsamic vinegar
• 1/2 cup Italian Herbs olive oil
• Juice of 1/2 lemon
• 2 cloves garlic crushed
• 1/4 cup chopped rosemary
• 10 oz Brussels sprouts, stem cut off and cut in half
• 2 apples cored, peeled, and chopped
• 6 slices of bacon chopped
• Salt + Pepper to taste

Instructions

1. Cut your chicken breast into smaller chunks or pieces. Set aside.
2. Make your marinade by blending balsamic vinegar, oil, lemon, and garlic. While motor is running, add chopped rosemary. Continue blending for at least 1 minute or until rosemary is well incorporated. Place chicken into a bowl or container with marinade. Marinate for at least 5 minutes, but up to 12 hours.
3. Preheat oven to 375 degrees. Line a large sheet pan with foil. Place Brussels sprouts, apples, and bacon on the sheet. Add chicken. Brush any reserved marinade over sprouts and apples.
4. Bake for 20-25 minutes (depending on thickness of chicken), or until chicken is cooked through. You can also bump up the oven to 425 the last 5 minutes of cooking to get everything extra crispy!
5. Remove from oven and serve immediately. Salt and pepper to taste.